Italian Butter BIGA Rolls

5 from 1 vote

Italian Butter BIGA Rolls

Bake a batch of buttery Italian bread rolls made with BIGA. These BIGA rolls are filled with amazing flavor along with a soft and fluffy interior.

Prep Time30

Cook Time20

Resting Time18

Total Time18 50

Course: Side Dish

Cuisine: Italian

Servings: rolls

Calories: 259kcal

Author: Jessica Mode

Equipment

stand mixer
mixing bowls
tea towel
silicone spatula
3 inch (7 cm) circle cookie cutter
light colored baking sheets
parchment paper
plastic wrap
cooling rack

Ingredients

BIGA

2 cups bread flour
¾ teaspoons active dry yeast
½ cup plus 2 tablespoons water (60°F or 15°C)

Butter Bread

3 ¼ cups plus more for dusting bread flour
¾ teaspoon active dry yeast
1 cup plus 1 tablespoon 2% milk (70°F or 21°C)
1 tablespoon granulated sugar
8 tablespoons unsalted butter softened to room temperature and cut into 1 tablespoon (14 grams) pieces
2 teaspoons fine sea salt

US Customary - Metric

Instructions

For the BIGA

Mix flour and yeast in a stand mixer fitted with a paddle attachment on medium low speed. Slowly add in water.
Once a shaggy dough forms, bump the mixer speed up to high, and continue mixing until the dough forms into one solid mass, about 1–2 minutes. If your mixer is having trouble mixing the dough, switch to the dough hook.
Transfer the dough to a large mixing bowl, and cover with a tea towel. Allow the dough to rise at room temperature for 12–16 hours until the top of the dough has crusted over and is flat (if it’s rounded/domed, it needs to sit for a longer time).
Once ready, you must use it immediately. Cut off and discard a very thin layer of the crusty top of the BIGA then measure 1 cup (275 grams).

For Butter Bread

Mix flour and yeast into a stand mixer fitted with a dough hook attachment on medium low speed. Slowly, add in half of the milk. Once combined, add 1 cup (275 grams) BIGA and mix.
Slowly, add in the remaining milk and mix until the dough looks cohesive.
Add granulated sugar; mix until combined.
Add in butter 1 tablespoon (14 grams) at a time. Allow each piece of butter to fully beat in before adding in a new piece. You can use a silicone spatula to flip the dough over periodically to help the dough hook catch and knead the butter. Scrape down the side of the mixer bowl as needed.
Add in fine sea salt; mix until combined.
Bump the mixer speed up to high, and mix until you hear a popping sound and the dough wraps around the dough hook. Flip the dough as needed to ensure all of the ingredients are fully mixed. The dough will be smooth and sticky.
Roll the dough into a tight ball, then place in a mixing bowl. Cover with plastic wrap, and allow to rise in a warm, draft-free place until doubled in size, about 60–90 minutes. Rise time will vary depending on the temperature of your environment.
Generously, dust a work surface with bread flour and roll the dough into a rectangle about ½ inch (1–2 cm) thick. Use a 3 inch (7 cm) circle cookie cutter to cut about 18 rolls from the dough. Place the rolls on a light colored baking sheet lined with parchment paper at least 3 inches (8 cm) apart. Re-roll the dough and continue cutting rolls until no dough remains.
Lightly, dust the top of the rolls with additional bread flour to ensure nothing sticks to the top. Lightly, cover with plastic wrap and proof at room temperature on the counter until doubled in size, about 30–60 minutes. If your environment is very cold, you can place the rolls in a warm, draft-free spot. Be sure the rolls do not overproof and become flat.
Heat oven to 350°F (180°C).
Remove plastic wrap, and bake rolls for 15–20 minutes, rotating halfway through baking, until lightly golden brown.
Place the baking sheet on a cooling rack, and cover with a tea towel. Allow rolls to cool to room temperature.

Notes

Storage: Store rolls in an airtight bag up to 3 days. For longer term storage, freeze the rolls.

Freezer Storage: For long term bread storage, it's best to freeze the rolls (it won't mess up the taste or texture). To freeze, line a baking sheet with parchment paper. Place rolls on the baking sheet and freeze, just until firm. Place the frozen bread in an airtight container in the freezer until you're ready to serve.

To Warm Rolls: To serve, heat oven to 350°F (180°C). Line a light colored baking sheet with parchment paper and place room temperature rolls on top. Bake for 10–15 minutes until warmed through and slightly crunchy on the outside.

Nutrition