Italy Michetta (Italian White Roll)
Michetta is an Italian white roll that originated in the Lombardy region of northern Italy. It was originally invented under Austrian rule and perfected by the bakers of Milan. Michetta is also known as a rosetta (small rose), in reference to its iconic shape: a center bulge surrounded by radiating lines. These rolls are perfect for dipping in olive oil or sopping up leftover sauce from any number of flavorful Italian dishes. Recipe Servings: Makes 10–12 rolls
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
30 minutes
Total Time
2 hours 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5 cups (600 g) flour + extra to dust
- 1 1/2 cups ( 350 ml) water
- 3 Tbsp (45 g) butter
- 1/4 cup (60 ml) olive oil
- 5 Tbsp (75 ml) sugar
- 2 Tbsp (30 ml) dry active yeast
- 1 tsp (5 ml) salt
- milk, for glaze
Directions
- In a large bowl, mix yeast, salt, and sugar with 1/2 cup (120 ml) of water. Set mixture aside until it begins to foam.
- Reserve 1/4 cup (30 g) of flour and pour the rest into bowl with yeast mixture. Add butter, oil, sugar, and remaining water. Stir until ingredients come together.
- Turn dough out onto a floured surface and add remainder of flour. Knead dough until smooth.
- Grease bowl and put dough inside. Cover bowl with a wet towel and leave dough to rise for 1 hour.
- Remove dough from bowl and punch it down on the floured surface. Knead dough for a few minutes and divide into 10–12 equal parts. Roll dough sections into balls and place each one on a greased baking sheet. Let rise for about 1 hour, until double in size.
- Preheat oven to 350°F (180°C).
- Brush each ball with milk and sift a small amount of flour over them. Bake tray of michetta for about 25–30 minutes, or until golden brown. Serve warm with butter or jam.
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