Rosetta Rolls


Prep Time: less than a minute


Uploaded by:
   Warren Prince

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I used the baguette dough for these rolls. In the picture, I tared them at 75 g rolled into balls and flattened out. But they didn't rise properly. I believe the balls should be allowed to go to full proof, and then be stamped and put into the oven. I'm going to try 100g next. In the picture, I had sprinkled the tops with parmesan cheese and baked at 425.

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