Chewy Italian Rolls

I am excited to share this bread recipe with you today! I have been baking this for a couple of weeks and trying to perfect it and let me tell you these are amazing.


There is just something about making your own bread. It makes you feel like a true home cook or something. These rolls smell great while they are baking and taste so good. They are kind of like a ciabatta roll, but they are much simpler to make. You can enjoy these in a variety of ways! You can eat them as rolls dipped in garlic butter or use them for sandwiches or pannins ( I have a recipe coming for a delicious sandwich that my husband wants every week! ). If you don’t happen to devour them all in one setting they freeze and reheat great.


Chewy Italian Rolls

Note: You need to plan ahead for this recipe! (12 to 20 hours before) For the dough part I usually use 1 cup of white whole wheat flour and 1 cup of unbleached all purpose flour and add more all purpose if needed to make them more whole wheat. Sometimes I get crazy and just use all whole wheat flour and they still come out yummy!



1 cup of unbleached all purpose flour

3/4 cup of whit whole wheat flour

1 cup water

1/4 teaspoon  instant yeast


Biga ( from above )

2 1/2 cups of unbleached all purpose flour

1/2 cup water

2 teaspoons salt

1/2 teaspoon instant yeast


  1. Make the biga: Combine all the ingredients into a bowl and stir. Cover with greased plastic wrap and let rest for 12 to 20 hours. you want it to puff up and bubble. If it does not puff up much it is ok as long as it is bubbly.


2.For the dough: Add the biga to a bowl of a stand mixer fitted with a dough hook. Add the flour, water, salt, and yeast and mix till combined. Keep kneading for 4 to 5 minutes until the dough pulls away from the sides of the bowl but is still slightly sticky.


3. Place the dough into a greased bowl covered with greased plastic wrap and let rise until double, about 1 to 2 hours.

3. Turn the dough onto a lightly greased countertop and press into a 6×12 inch rectangle. Using a pizza cutter cut the dough in half  lengthwise and then into 8 squareish rolls or 6 if you want them bigger for a sandwhich.


4. Place the rolls onto a lined baking sheet about 2 inches apart and cover with greased plastic wrap and let rise until puffy about 45 minutes or so.

5. Preheat the oven to 450 degrees ( optional you can place a baking stone in the oven )

6. Bake the rolls for 13 to 15 minutes until golden brown. ( If using a baking stone place the pan directly on the baking stone ). Remove from the oven and let cool.

Recipe Source: King Arthur Flour

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