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Bread and baked goods

Rose rolls

Published on 15 May 2020

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From Giovanni Gandino fans club. Soft, delicious rolls for cured meats, jam or Nutella. I expected stronger rose aroma; fragrant garden roses produced only a subtle scent, but the rolls are lovely for a buffet.

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Ingredients

INGREDIENTS FOR 38 ROLLS OF 6 CM

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Method

Introductory photographs from the original

0 steps completed out of 16

  1. Step 1 of 16

    I heat 600 g water almost to boiling and add washed rose petals.

  2. Step 2 of 16

    I infuse covered for 10 minutes, strain, discard petals and chill infusion.

  3. Step 3 of 16

    I put flour, dried yeast and sugar in mixer; original says sugar adds softness.

  4. Step 4 of 16

    I add 550 g infusion and knead with hook.

  5. Step 5 of 16

    When elastic, I add salt.

  6. Step 6 of 16

    I soften butter with a spatula, not microwave, and add gradually until dough smooth and dry.

  7. Step 7 of 16

    I knead thoroughly until elastic, not exceeding 25°C dough temperature, then briefly work on surface into smooth ball.

  8. Step 8 of 16

    I cover a bowl loosely with cling film; Gandino suggests a shopping bag to allow air while retaining moisture. Keep at 21/22°C or switched-off oven with light on for about 45 minutes.

  9. Step 9 of 16

    I gently flatten by hand, not rolling pin, on a lightly floured surface, about 1 cm and a half thick.

  10. Step 10 of 16

    I cut with a 6 cm cutter, or make balls of about 40 grams.

  11. Step 11 of 16

    I space discs on parchment, loosely cover and rise about 1 hour, in switched-off oven with light on.

  12. Step 12 of 16

    I heat fan oven to 190°C.

  13. Step 13 of 16

    I bake for 10/12 minutes without colouring.

  14. Step 14 of 16

    I cool on oven rack.

  15. Step 15 of 16

    Soft and delicious.

  16. Step 16 of 16

    I filled with cured meats and cheeses.

Original source: https://incucinaconlilly.com/2020/05/15/panini-alle-rose/

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