Bread-Bakers v103.n023.6

"evelyngreco@onebox.com" wrote:
>In Italy I ran into a roll that was all crust and nothing in the middle.

These rolls are called "rosette" and are delightful to eat, light as an
empty cream puff.  They do require a machine,  a kind of press which shapes
the dough into rosette.  Have never seen the machine for sale anywhere.

Max Prola
Cheshire, England