Larry D. wrote:
>A very popular breakfast roll in Rome, Italy is called a "rosette".
>It is almost spherical, about the size of a fist, with a rosette
>pattern; i.e. five sections with a circle on top. It is hollow
>inside, almost entirely without crumb. The crust is soft, but quite chewy.
Larry, That sounds like a kaiser roll.
* Exported from MasterCook *
Kaiser Rolls
Recipe By : From Ethnic Breads
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons yeast -- bread machine
2 cups bread flour
2 tablespoons powdered milk
1 teaspoon sugar
1 teaspoon salt
2 teaspoons barley malt syrup -- in health food store
3/4 cup plus 2 Tablespoons water
poppy seeds -- optional
Add all according to bread machine manual, except for poppy seed.
When dough cycle ends, remove dough and divide into 8 pieces. Roll
each into a ball and press each ball into poppy seed. Place seed side
up on a baking sheet. With a sharp knofe or bakers lame score 3
semicircles from center. Let rise 30 minutes or till doubled and
place in preheated 450F oven. Immediately upon placing in oven, lower
temperature to 375F. Bake 15 minutes or till done.