Tuscan Rolls Recipes

ITALIAN DINNER ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 15 minutes. , Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining cheese. , Place in a greased 13-in. x 9-in. baking pan. Cover and let rest for 10 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

ITALIAN CIABATTA BREAD ROLLS

Steps:

• For Starter - Mix well - 1 and 1/3 cup all purpose flour, 1 tsp yeast, 1 cup warm water and 1/2 tsp sugar. Cover and leave at room temperature to ferment for at least 4 hours (or until dough doubles in size)
• For Dough - Stir the risen starter and let it rest for 5 minutes. In meantime, in a small bowl, add 4 tbsp warm water, 1/2 cup warm milk, 1 tsp sugar, 1 & 1/2 tsp salt, 2 tbsp oil and mix well. Sprinkle yeast over the rested starter. Add milk and oil mixture and 2 cups of all-purpose flour. Mix well. Transfer to a flour dusted board and knead adding 1 tbsp flour at a time until dough comes together. Knead the dough for 5 to 6 minutes. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil all over. Cover and leave at warm place to rise for 2 hours (until it triples in size.)
• Shape the Dough - Punch the dough, transfer to a floured surface. Gently roll the dough to make a 12 inch rectangle. Divide it in four portions.
• Shape the Dough - Sprinkle a baking sheet with 2 tbsp of all-purpose or semolina flour. Shape each half into a small rectangle by folding it like letter (tucking the edges inside). Transfer each folded rectangle to baking sheet, folded ends facing down and place'em in 2 lines, 3-4 inch apart.
• Bake - Preheat oven at 425 Fahrenheit. Cover with kitchen towel and let rise at room temperature for 60 minutes (or until almost doubles in size) , then bake for 22-25 minutes or until tops are brown and bottom of rolls sound hollow when taped.
• Transfer to a cooling rack. Serve warm or let the bread cool completely, then wrap in plastic wrap and freeze for later. To defrost, I microwave frozen bread for 2 minutes at low power.

ITALIAN-STYLE ROLLS

Steps:

• Place the kneader attachment onto the stand mixer.
• Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
• In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
• When the yeast has proofed add to the bowl along with 3/4 cup warm water.
• Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
• Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
• Shape into a ball (the dough will come together nicely after resting).
• Place into a large greased deep glass bowl.
• Cover and let rise for about 60-90 minutes.
• To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
• Punch down dough and slice in half.
• Slice each half into 4 even pieces.
• Shape each piece into a round ball.
• Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
• Cover and let rise 30-40 minutes.
• Bake at 375 for about 22 minutes or until light golden brown.

CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY

Steps:

• Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
• Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
• Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
• Chill the chicken rolls in the fridge for 30-60 minutes.
• Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5-7 minutes. Remove the pot from the heat and stir in the lemon juice.
• Heat 2-3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
• Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
• Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
• Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken's center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
• Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
• Enjoy!

CREAMY TUSCAN CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken all over with salt and pepper.
• Heat the oil in a skillet over medium-low heat.
• Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
• Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
• Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
• Add the heavy cream, salt, and pepper, bringing to a boil.
• Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
• Place the chicken back in the pan, spooning the sauce on top of the chicken.
• Enjoy!

TUSCAN TURKEY ROULADE

Steps:

• Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
• Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool.
• Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
• Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.

CRUSTY ITALIAN SANDWICH ROLLS

Steps:

• To make the starter or biga, combine the flour and yeast in a medium bowl, slowly add the 3/4 cup water. Mix until a rough dough forms. If needed, add up to 1 cup of water. Transfer the dough to a lightly-floured surface and knead for a few minutes until it becomes smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover and let stand at room temperature for about 3 hours.
• Transfer to the refrigerator and let it chill overnight. In the morning, remove the biga from the refrigerator and let it stand at room temperature at least 1 hour before proceeding.
• Mix the flour, salt, sugar and yeast thoroughly in a large mixing bowl.
• Cut the biga into small pieces (10-12) and add them in, then, finally the 3/4 cup of the water with the 1 Tablespoon olive oil. Stir together until a dough starts to form. Knead on low with your stand mixer dough hook. Continue to knead the dough for about 5 to 7 minutes -- until a soft dough forms. If needed, add in some of the remaining water a little at a time. The dough should be smooth and elastic -- just barely sticky.
• Place the dough in a lightly oiled bowl, turning once to coat, and cover. Let rise until doubled, about 2 hours.
• Remove the dough to a lightly-floured surface. Cut it in 2 being careful not to deflate too much. Cut each piece into 3 equal parts. Shape each piece into a torpedo.
• Place the shaped dough on a parchment covered making sheet that was sprinkled with cornmeal or semolina. Spray the shaped rolls lightly with oil, then tent lightly with plastic wrap to rise until they are puffy and almost doubled, about 1 hour.
• Lightly brush each roll with egg wash then score the rolls with a sharp knife or lamé either on the diagonal or down the middle.
• Place a metal baking pan on the lower rack of the oven for use as a steam pan and preheat the oven to 450 F/220 C. When the oven is preheated pour hot water into the metal baking pan and transfer the roll pan to the oven. Bake about 17-20 minutes, until the tops are a golden brown and the internal temperature measures 190 F.
• Transfer to a wire rack to cool.
• Alternate version: Italian Dinner Rolls
• When you are ready to shape the dough measure out 2 oz. pieces and shape them into balls. We got 17 of them. Then follow the directions above until you are ready to bake. Brush an egg wash--1 egg white mixed with 1/2 cup cool tap water -- on the rolls. Score the top by snipping with scissors then proceed as the rolls above. Bake for 20 minutes or until nicely brown.

CREAMY TUSCAN CHICKEN ROLLUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish.
• Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
• Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Cover and keep warm.
• Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
• Serve chicken topped with sauce and with a side of Idahoan Signature™ Russets Mashed Potatoes.

TUSCAN ROLLS

Steps:

• Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes. Stir in the molasses, salt, whole-wheat flour, and 1 cup of the all-purpose flour.
• Gradually knead in the remaining flour until the dough holds together in a ball and no longer sticks to your hands. (The amount of flour you use will depend onthe weather and humidity.).
• Turn out the dough onto a lightly floured work surface and knead it for 5 to 10 minutes, pushing it away from your body with the palm of your hand. Or knead the dough using a stand mixer with a dough hook on medium-low speed for 5 to 10 minutes.
• Once the dough is kneaded, place it in the bowl, cover it with a towel, and let it rise in a warm place for 1 1/2 hours.
• Transfer the dough to a lightly floured work surface and knead it briefly. Pat it into a circle and cut it into 4 equal pieces. Cut each of those into 3 equal pieces. (I'm rather anal with my bread baking and formed them into balls approximately 118 grams each). Place these on baking sheets, spacing them 1 to 2 inches apart. (They rise up more than out). Put the baking sheets in a warm place and let the rolls rise again for 30 minutes.
• Adjust the oven rack to the center position and preheat the oven to 400°F.
• Dust the rolls lightly with flour. Bake for 10 minutes, then reduce the heat to 350°F and bake for 12 minutes longer.
• The rolls are done when they are golden brown and sound hollow when tapped. Serve warm with butter or olive oil for dipping.

HOMEMADE OLIVE OIL BREAD ROLLS

Steps:

• In a small bowl add the water and honey, sprinkle the yeast on top and let sit for 5 minutes. Then stir.
• In the bowl of your stand up mixer whisk together the flour and salt, make a well in the middle and add the yeast mixture and oil. With the hook attachment knead until the dough comes together and forms a ball (about 10-12 minutes, stop halfway and scrape off the dough from the hook and the sides of the bowl).
• Remove the dough to a flat surface and knead into a ball, place in a lightly oiled bowl (roll in the dough in the bowl), cover and let rise in a warm draft free area for approximately 2 hours, or doubled in bulk.
• Remove the dough from the bowl and punch down, form into 10 - 12 balls** (keep the dough covered while making the balls), place on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for approximately 1 hour or until doubled in bulk.
• Pre-heat oven to 400F (200C).
• Brush the dough balls with a little olive oil and bake for approximately 10-15 minutes, until golden and when tapped on the bottom there is a hollow sound. Let cool or eat warm. Enjoy!

ITALIAN HARD ROLLS RECIPE {PANINI DURI ITALIANI RECIPE}

Steps:

• To make the starter: In a medium size mixing bowl, mix the starter ingredients of 1 cup flour, 1/2 cup cool water, and instant yeast until smooth. Cover* and let rest at room temperature overnight.
• Next day, in a large mixing bowl combine all of the dough ingredients and mix and knead them together -- by hand, stand mixer with dough hook or bread machine -- until you've made a soft, somewhat smooth ball of dough. You may not need all of the flour. Add the remaining 3/4 ounce (1/8 cup) if needed.
• Allow the dough to rise, covered in an oiled bowl, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
• Turn the dough out onto a lightly greased work surface. Divide it into 12 pieces*, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers.
• Place the rolls on a parchment-lined baking sheet, cover them with a clean towel and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK.
• Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425F.
• Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash. They may seem a bit flat but they'll perk up when they hit the oven's heat.
• Slash a 1/4" deep cut across the top of each roll. Immediately slide loaves onto a baking stone in the oven. If you don't have a stone keep the bread rolls ons the baking sheet.
• Bake rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For the best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.

NO KNEAD CIABATTA ROLLS

Steps:

• In a large mixing bowl add flour, water and dry yeast. Give a nice stir with a fork.
• Add extra virgin olive oil and salt. Mix well with a fork until all flour is incorporated. Make sure to scrape the bowl to get all the flour stuck at the bottom of the bowl.
• Cover the bowl with a lid or a plastic wrap and a kitchen towel.Let rest for 30-60 minutes.
• Slide the spatula down the bowl on the side, pull it out stretching and folding the dough back on itself.
• A few inches apart from the first fold do the same manipulation, repeating the folding process as many times as needed to finish a whole round around of the bowl.
• Cover the bowl with a lid or a plastic wrap.Place in the fridge overnight or for at at least 8 hours.
• Using a spatula or wet hands do the stretching and folding process as before.As you fold the dough you'll notice how it's now a lot more stretchy and starts to gain structure.
• Cover the bowl with ciabatta dough with a lid or a plastic wrap and a kitchen towel.Let rest until doubled in size.
• Once ciabatta dough has doubled in size do stretching and folding process again.Cover and let rest until doubled in size.
• This time around it should take the dough less time to rise to double in size compared to previous proofing.
• Repeat folding process as in previous steps and let ciabatta dough rise for the last time until doubled in size.The dough result: now the dough is full of air with amazing big bubbles.
• Generously dust your work surface with flour.Flip the bowl upside down and let the dough come out assisting yourself with a silicone spatula scraping the sides of the bowl.Generously dust with flour.
• Gently arrange the dough into a rectangular shape assisting yourself with dough scrapers.
• Using floured dough cutter/scraper divide the dough first into 2 long loaves, than each loaf into squares. Six or 8 square of this amount of dough is ideal.
• Transfer ciabatta rolls on a baking sheet lined with parchment paper.
• It's best to do it by sliding the dough scraper under each ciabatta bun. Avoiding touching it with your hands as this will deflate the dough and deform the shape.
• Cover the baking sheet with a linen towel or an old tablecloth and let rest for 20-30 minutes.
• In the meantime preheat the oven to 450F (230C).
• Once your oven is preheated to the right temperature, place your baking sheet on the middle rack and immediately spray water on the bottom and on the sides of the oven using a spray bottle. This will create steam for the perfect rise in the oven.
• Bake ciabatta rolls in a preheated to 450F (230C) oven for 12 minutes. Then reduce the heat to 375F (190C) and bake for another 10-12 minutes.