Serious Eats: Recipes
The Italian Baker's Semelle Rolls
As always with our Knead the Book feature, we have five (5) copies of The Italian Baker to give away this week. Enter the contest here.
Semelle are little rolls from Florence where the dough is used to make several different buns including some that require special cutters. Semelle don't require the cutters but the shape is attractive, anyway.
This recipe from The Italian Baker is astonishingly easy, and the results are pretty darned good. I made these for company and the leftover rolls left the house with the grateful guests.
The recipe makes only 10 buns, which is a pretty small batch for a bread recipe, but you can whip up another one in no time. These buns were one of my favorites from the book. I'll be using the shaping technique with other recipes, too.
Adapted from The Italian Baker by Carol Field. Copyright © 2011. Published by Ten Speed Press. Available wherever books are sold. All Rights Reserved
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.