Italian Rosetta Style Rolls (With Nduja & Nutella)
Makes 10 small rosetta rolls
-
1/4 cup lukewarm or blood temperature water
-
2 teaspoons instant dried yeast
-
1 teaspoon white sugar
-
2.5 cups plain/all purpose or bread flour
-
1 teaspoon salt
-
2 tablespoons olive oil
-
2/3 - 3/4 cup water
-
1 cup nduja (if you are filling with this or you can make these rolls plain)
**You can also use a spray mist bottle to spray some water on the rolls to create steam. **
Step 1 - In a small bowl, add the water and sugar and then sprinkle the yeast on the surface. Cover with cling film and allow to rest for 10 minutes so that the yeast activates and bubbles.
Step 2 - In a large mixing bowl or the bowl of an electric mixer, mix the flour and salt-set aside. Once the yeast mixture has become bubbly add the olive oil to it and add this to the flour mixture along with the water-the exact amount depends on the flour so don't let it get too wet and add it watching it come together. Knead by hand until it becomes elastic or use a dough hook and knead it for 4 minutes until elastic.
Step 3 - Shape into a ball and oil the bowl and place back in the bowl lightly oiling the dough ball on top too. Cover with cling wrap and place in a warm place for 1-2 hours or ideally overnight on the countertop at room temperature until at least doubled in size. If you don't have a warm place, I find it helpful to put the large bowl in another bowl of warm to hot water to encourage the dough to rise.
Step 4 - When risen, punch the dough down and knead lightly. Roll out the dough into a 1.5 cms thickness onto a clean, floured surface and cut out rounds using a round cookie cutter. It is a fairly soft, pliable dough so you should be able to roll and re-roll this at least one or two times more. Place some parchment on a large baking tray. If you are doing the fold over style, save some extra dough for the centre piece. I made two types of rosetta rolls, one filled with nduja and one plain that would be served with Nutella. If you are making the markings on top method it is very easy. Just use a sharp knife, cut in fairly deeply (but not right through) and for the centre circle, I just used an apple corer and you can also use an icing tip.
Step 5 - To make the folded over filled rosetta, roll out the round til thinner and about 10 cms/4 inches wide and then spread some nduja on it (warm it first as it can be hard to spread otherwise). Keeping the centre of the disc in mind, pick up one part of the dough and fold it over so that it reaches the centre. Fold over the dough until the centre filling is closed up and use a little square or round of dough on top as the centre of the flower. Allow to rest for 30 minutes in a warm place and preheat oven to 230C/446F. Place in the oven and spray lightly with water to create steam and bake for 5 minutes and then turn down the oven heat to 180C/350F and bake for a further 10-15 minutes.