These relatively simple but tasty rolls were made to go with the PORK BRACIOLE
I was making this day. The ingredient list was very simple, but these rolls ended up having great flavor. A starter, which the recipe called a Biga, was made a day in advance. The following day the Biga was combined with the other ingredients and was kneaded in a stand mixer. The kneaded dough was given a 2 hour rise and then was turned out and shaped into squares. After another 45 minute rise, the rolls were baked on the Egg, which was set for 450 degree indirect baking up in the dome. The finished rolls were indeed chewy, with the bottoms hving a nice little crunch to it. Everyone liked these rolls. In fact I liked them so much, I had another one for dessert.