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Rustic Italian Rolls For Fiesta Friday #105

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This is not exactly conducive to dieting, I have been baking bread, a lot of bread lately. the good news is I give away some and freeze some. One recipe of The Solitary Cooks rustic Italian bread makes 3 medium size loaves, boules or batards. With this batch I made 2 boule and 8 sandwich size rolls. Just a hint, once I make the dough and it proves at room temp I put it in the refrigerator for 48-72 hours, believe me, Β this is a good thing, the bread develops incredible character and flavor. I also stagger the making of the bread. I made the 2 boule yesterday and the rolls today. I have never gone more than 72 hours in the refrigerator but I can’t imagine it would be bad to even give it an extra day. Building character is a good thing.

2 Boule

2 Boule

The rolls are perfect sandwich size, or would be a generous dinner roll. Because they are portable and delicious and who doesn’t like bread I thought I would bring them with me to Fiesta Friday #105. This week Angie’s co hosts areΒ Lily @ Little Sweet Baker andJulianna @ Foodie On Board. Hope to see some (or all) of you there and bring a dish, it will be fun. Guaranteed!!

I am giving the link to the recipe which I have done many times, Cynthia, The Solitary Cook gives amazing, explicit instructions on how to make this breadΒ also including a link to her instructions on making the preferement or biga and I want you to go to her site and read it. She is amazing.

gorgeous rolls

gorgeous rolls

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107 Comments Post a comment
  1. Thanks for this Suzanne. Definitely will check out the link. I am so amped to get onto the bread making wagon, it is not funny ! Have a lovely weekend. πŸ™‚

    February 5, 2016
    • I love baking bread, I wish I could eat it, it makes me happy though when others enjoy. It’s therapeutic for me and I love doing it, you have a lovely weekend as well.
      Thank you!

      February 5, 2016
  2. I’ve never really excelled at the art of baking bread, but you certainly have Suzanne! I love that these are little sandwich sized rolls. So often I end up with a big loaf that is way too much for me to eat by myself. Happy Friday and hope you have a good weekend!

    February 5, 2016
    • I’m like a one hit wonder, I only have 3 recipes really that I use for bread. I feel like I know they work and so I keep making them. Thanks Heather, have a great weekend also.

      February 5, 2016
  3. Suzanne, they look stunning and I bet they are to die for. I’m afraid this is as far as I can go right now: looking at it and drooling over it! 😜

    February 5, 2016
    • I ate one roll, the rest is either bagged and going to a new home or in the freezer, saved for another day. I have to lose weight. Thanks so much.

      February 5, 2016
  4. Suzanne, it’s a perfect thing to take to any fiesta. The bread is just beautiful. I do love bread… As always, I’m amazed by your baking skills. I could never create something like this. But I can happily eat it! πŸ˜€ Mega hugs.

    February 5, 2016
    • Thanks Teagan, I wish I could look at a stalk of broccoli with the same longing as for the slice of warm bread and butter. I am sure you could bake a great loaf of bread, you can do anything you set your mind to. Thanks so much Teagan.

      February 5, 2016
  5. Looks great and rustic.

    February 5, 2016
  6. Suzanne, these loaves have such a wonderful crust on them! Delightful! Hope you have a wonderful weekend and that snow doesn’t mess things up too bad for you.

    February 5, 2016
    • Thanks Shashi, I woke up to lots of snow which is now almost completey melted. Thank goodness. Thank you and have a great weekend.

      February 5, 2016
  7. You’re absolutely right, who doesn’t like bread! I’m about to finish work and pick up the kids and starving right now! My family, especially my daughter loves this kind of rustic bread dipped in olive oil with salt, pepper and grated Parmesan. What wouldn’t I give to have one of these right now!! So yum!! πŸ˜‹πŸ˜‹

    February 5, 2016
    • Sometimes I wish I didn’t like bread so much. Well, most of the time. This recipe produces such an exceptional bread and it’s so easy I have to make it!! Thanks Angie❀️

      February 5, 2016
  8. I have actually looked at this recipe many times, always meaning to make it! I seldom have long chunks of time to be in the kitchen any longer, so the refrigerator rest is a big bonus for me!! I wish I had one of those rolls right now!

    February 5, 2016
    • I NEVER have large chunks of time and I love that the longer it’s in the fridge resting the better the bread is. It’s a huge bonus for me. Thanks so much!!

      February 5, 2016
      • They look so professional and lovely!! Happy ff, too!

        February 5, 2016
  9. Yum such a weakness I have for bread! I’ll eat any at any time to soak up juices, with butter and a salad and so on…Have a great weekend!

    February 5, 2016
    • Me too, I love bread, warm with butter, it’s the best. I could eat it every day but try not to. You have a great weekend too!!

      February 5, 2016
      • Its hard staying away from it-the bakery down the street has the best breads and pastries, unfortunately they see me several times a week-LOL

        February 5, 2016
  10. Your homemade bread looks gorgeous. Better than what I’ve seen at the bakeries. Nice job and happy FF!

    February 5, 2016
  11. Gorgeous loaves and rolls! Perfect for a snowy day. I am developing serious freezer envy, Suzanne!

    February 5, 2016
    • Thank you so much, the bread freezes so nicely and thawed in the oven the crust is as crisp if not more crisp than the day I baked it. It’s wonderful.

      February 5, 2016
  12. I’ll leave the baking to you, my friend. πŸ™‚ The loaves are simply gorgeous!! Happy Fiesta Friday!

    February 5, 2016
  13. This bread looks very lovely! I like the tips you have given about leaving the dough and the flavor! I would love a loaf or two!

    February 5, 2016
    • Thank you so much Lynn. It’s really great letting that dough sit in the fridge. No pressure to make it right away and it actually improves over time.

      February 5, 2016
  14. Bread and rolls look delicious! I’ve been making sun dried tomato and jalapeno rolls every week! I am addicted to them πŸ™‚

    February 5, 2016
    • That sounds delicious. I think I could make a habit of eating those. Thanks so much

      February 5, 2016
  15. They look FANTASTIC Suzanne; well done, you πŸ™‚ πŸ˜€

    February 5, 2016
  16. You’re not eating more than one roll?! Can’t you have several without the butter? I far prefer bread like this dipped in olive oil. Or rubbed with raw garlic if I’m having salad. They do look delicious. And you’ve hit on the right idea with leaving the dough in the fridge.

    February 5, 2016
    • Hi Johnny, only one and that was only because I needed to test how they were, well not really but I did. I love with olive oil, I infuse the olive oil with garlic and rosemary and dip the bread. Oh I do love it but gained WAY too much weight over the holidays, need to start a diet, The dough in the fridge is a great tip, it works so well. Thanks Johnny and have a great weekend.

      February 5, 2016
  17. I love freshly baked bread, hot from the oven.

    February 5, 2016
  18. Looks very good ! I’m bringing some curry (pav bhaji) to FF. I’ll try it with you bread too πŸ™‚

    February 5, 2016
    • Oh I need to check out your Pav bhaji, thank you so much. FF this week will be a feast.

      February 5, 2016
      • I have posted the Pav πŸ™‚ it’s small dinner buns – drafting the bhaji ( curry post ) now…

        February 5, 2016
      • Your rolls are just wonderful.

        February 5, 2016
  19. Those loaves look amazing…well done πŸ™‚

    February 5, 2016
  20. Wow, Suzanne. Those are really beautiful! I know you had as a goal improvement in the bread-baking arena, and you sure seem to be going gangbusters. So, so pretty. Do you have some Kerrygold butter? So good slathered atop warm bread.

    February 5, 2016
    • Oh yes for sure Kerrygold is my favorite butter. I use it in my pie crust and biscuits and scones. It’s the best and has the highest fat content I think. Thanks so much Em. I am trying to hone my bread baking skills. Now if only I could get to DC and take a canning class from you.

      February 5, 2016
  21. These are beautiful rolls! I just love rustic breads! πŸ™‚

    February 5, 2016
  22. Three years have passed and I am still thinking of I should learn how to make bread. These rustic Italian rolls look absolutely gorgeous! πŸ™‚

    February 5, 2016
    • Thank you so much Fae. if you make bread it will be a beautiful, delicious and artistic loaf.

      February 5, 2016
  23. Beautiful! So inspiring, Suzanne. πŸ™‚

    February 5, 2016
  24. Gorgeous, gorgeous, little bread Suzanne! πŸ™‚

    February 5, 2016
  25. Sandhya #

    Suzanne, those rolls look divine! Good tip on letting the dough build character!

    February 5, 2016
    • Thank you so much Sandhya, yes it’s amazing about leaving the dough for days how it really does taste better.

      February 6, 2016
      • Sandhya #

        I will try that next time Suzanne. Thanks for the tip!

        February 6, 2016
  26. Gorgeous bakes as always, Suzanne! Loved it!

    February 6, 2016
  27. Absolutely beautiful rolls!
    As you know, I’ve also left dough to prove in the fridge for several days before now, and sometimes it’s been a week and it’s been fine. I like the idea of having a huge bowl of bread dough that you can just pull some off whenever you want fresh bread/rolls πŸ™‚

    February 6, 2016
    • That is so good to know Elaine. Sometimes I just don’t want to bake it that quickly and now I know it can be left longer than 72 hours. Thanks so much Elaine.

      February 6, 2016
  28. I ADORE making bread! And crusty breads are my favorie! Cant wait to try these out! Happy FF and have a great WEEKEND!

    February 6, 2016
  29. Susan #

    SO beautiful!! I’m going to give these a try! (Also, I got your comment on my blog and Downton totally wins at my house too!!! Much more up my alley!)

    February 6, 2016
  30. Your bread looks very good πŸ˜€
    I prefer to bake my own bread too, then we know, what we are eating.

    February 6, 2016
  31. Something near and dear to my heart-Bread, Mmmm.

    February 6, 2016
  32. Gorgeous loaves! I will try the 48-72 hours tip, sounds their taste will be great as its looks!

    February 6, 2016
    • Yes leaving the dough to rest/prove in the refrigerator developes the flavor it’s a marked difference. Thanks so much Viviana.

      February 6, 2016
  33. Your bread so good – well done you on your bread making skills. πŸ˜‰

    February 6, 2016
    • Working on it still, I need to leave my comfort zone though and try new recipes. Thanks so much.

      February 6, 2016
  34. those look like the perfect thing for a slather of garlicky, minty aioli and a juicy gilled patty of ground lamb along with a good handful of oven-roasted tomatoes and arugula tucked in. Nicely done. I wish I could bake bread.

    February 6, 2016
    • Now you are making me hungry. Thanks so much, they make a great sandwich.

      February 6, 2016
  35. petra08 #

    These bread rolls looks absolutely delicious! I love that you brought them to FF and I hope you don’t mind if I just have another one! πŸ™‚

    February 6, 2016
  36. These are beautiful and so crusty! I love homemade bread!

    February 6, 2016
  37. I love to make bread too, just don’t do it as often as I eat too much. These rolls look perfect – I will have to check out her site. Thanks for sharing with us Suzanne πŸ™‚

    February 6, 2016
    • Thanks Judi. yes making bread is great and I don’t do it often enough. Cynthia is a great cook and teacher.

      February 6, 2016
      • Thanks – I printed out all her instructions – will be anxious to try πŸ™‚

        February 6, 2016
  38. Wow these loaves looks so wonderful Suzanne and just love the colour if the crust… Awesome…

    February 6, 2016
  39. Bread looks so yum and tempting!!

    February 6, 2016
  40. CC #

    Brilliant, Suzanne! I love this kind of bread! I really should experiment with other types, as I’ve become so complacent in making Jim Lahey’s no-knead bread every other day for years, now. I even bought the special cloth from France to make baguettes and still haven’t tried it! Too many recipes to make. It’s rough (as you know)!

    February 7, 2016
    • Yes too many recipes, can’t keep up with it. I tend to make the same recipes over and over and am afraid to try something new. I would love to make a baguette, I’ll have to look for that cloth. Thanks Christina.

      February 7, 2016
  41. Wow! These are amazingly perfect, Suzanne! Butter+these rolls=perfect!

    February 7, 2016
  42. Just lovely Suzanne, these look so beautifully rustic and professional. I made a similar loaf/baguette, but yours looks so much better πŸ™‚

    February 8, 2016
    • Thanks Loretta, got lucky that they turned out well. I am sure your bread was wonderful and beautiful. I think bread that is less than perfect in shape and bumpy looking is the most beautiful bread, I want to learn how to make those gorgeous loaves, one day.

      February 8, 2016
  43. These rolls ARE gorgeous Suzanne! and I’ve been eating a lot of bread lately too– I could live on bread and butter. And these little loaves are beautiful– looks like they have the best texture.
    And– have you seen the Oprah commercial for Weight Watchers on tv/ She said she eats bread every day! so there! Happy bread ahead! xo

    February 9, 2016
    • No I never saw that commercial, I could do that and if I could lose weight and eat bread I’m all for that Thanks Rhonda, warm bread and butter is one of lifes great pleasures.

      February 9, 2016
  44. I adore making (and eating) bread but have never left in the fridge that long, so interesting, I can’t wait to have a go at your recipe, hope it turns out as delicious looking as yours.

    February 9, 2016
    • Hi Anna, the recipe is super simple. Cynthia gives great instructions. Thank you so much.

      February 9, 2016
  45. skd #

    This looks like professional baking Suzanne!!!

    February 9, 2016
    • Thank you so much, having a really good recipe makes such a difference in the outcome.

      February 9, 2016
  46. Hmm, maybe I need to try this slow, be patient thing when proofing my dough too. This is why I stick to sausages!

    February 11, 2016
    • I would love a sandwich with one of these and your homemade charcuterie. Yes, throw it in the fridge and forget about it for 2-3-4 days. It’s a really forgiving recipes. Thanks Peter.

      February 11, 2016
  47. I first saw these beauties on Instagram. You are an incredible cook and baker!

    February 14, 2016
  48. Nothing beats the satisfaction of baking bread. These rolls look amazing!

    February 25, 2016

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