DIRECT METHOD WITH DOUBLE LEAVENING
Ingredients for the sandwiches:
For the crust:
- 170 g of Ruggeri rice flour
- 20 g of Ruggeri stone-ground durum wheat semolina flour
- 160 ml of water
- 12 g of fresh brewer's yeast
- 10 g of extra virgin olive oil
- 1 pinch of salt
2 egg yolks with a spoonful of milk for brushing
Procedure :
Prepare the dough, by hand or with the help of a mixer, working all the ingredients except the salt, which will be added at the end. Place the dough in a large bowl, covered, until it doubles in volume. After an initial leavening, turn the dough out onto the work surface and use a tarocco to obtain pieces of 70-80 g each. Shape them into rolls, place them well spaced apart, on baking sheets lined with baking paper and let them rise again until they double in volume. (The leavening time is indicative, it depends on the temperature and strength of the yeast, all the time that the dough will need).
Prepare the crust by mixing the ingredients well and adding water little by little until you get a cream that is not too liquid, it should not drip. (Before using, let the batter rest in a bowl covered with cling film for at least 1 hour). Cover the surface of the rolls with the prepared batter, trying to level it well with the help of a spoon and brush with the egg yolks and milk.
Bake the rolls at 250-220 °C for 10 minutes and at 180 °C for approximately 20-25 minutes. Remove from the oven and cool on a rack.
