Let’s start with the name?! This little bread is called “Rosette” in Rome, which translates to “Little Roses.” In Milan, they are called “Michette,” which means rolls. Often, you will see these rolls in the form of Panini with mortadella, prosciutto, and mozzarella in Italian bars and beyond!
readThese rolls are great for freezing, and their original texture is usually quite airy inside, which is why they are called “puffed up.” Mine may not be as airy, but they still turned out incredibly tasty, fragrant, and with an excellent crispy crust!
You will need:
- 400g Flour (First-grade or Italian 0 type)
- 175ml Water
- 2g Dry yeast
- For the second dough kneading:
- 40g Flour
- 55ml Water
- 8g Salt
- 4g Malt or Sugar or Honey
- In the afternoon, at 14:00 or 15:00, mix the flour, water, and yeast.
- Dissolve the yeast in water and knead it with the flour. The dough will be very dense and difficult to knead. Cover it and place it in a dry place at 20 degrees Celsius until the next morning. I kept it in a cupboard.
- Now, in slightly warm water, dissolve the sugar (or malt or honey).
- Add the flour and knead it with the first dough in a stand mixer on low speed.
- You can start with the first speed for the first 6 minutes.
- Then add the salt and continue on the second speed for another 7 minutes.
- You will have a homogeneous and elastic dough.
- Place the dough on a work surface and let it rest for 10 minutes.
- Now roll out the dough and fold it as shown in the photo.
- Cover it with plastic wrap and let it rest for another 15 minutes.
- Roll it out and fold it, observing 15-minute intervals, two more times.
- Then shape it into a ball, lightly brush it with vegetable oil, and cover it with plastic wrap. Let it rest on the work surface for 30 minutes.
- Then divide it into 8 portions, each weighing 80-90g.
- Shape each portion into a ball. It is preferable to flatten each one, fold the outer parts of the dough inward, and then seal it with your fingers to form a ball.
- Place each ball with the sealed part facing down and let them rise for 30 minutes in a covered state.
- Then press each ball with an apple slicer. Press firmly but not all the way through the base.
- Then flip each one so that the flower pattern is facing down on a work surface dusted with flour.
- Cover it with plastic wrap and let it rest in this state for 50-60 minutes.
- Now preheat the oven to 250-270 degrees Celsius. Place a container with water on the bottom and spray the oven walls with water as well (at the moment when you put the bread in to bake).
- On a baking sheet lined with parchment paper, place each roll with the flower pattern facing upwards.
- Bake for 15-20 minutes.
- If the rolls start to darken, reduce the temperature to 200 degrees Celsius for the last 5 minutes of baking.
