Little Italian Bread Rolls

This recipe for pane all’olio Bolognese is based on one found in the March 1980 issue of one of my all-time favorite food magazines, the now defunct Cuisine. It is a good, simple recipe with a nice three-hour biga starter and a three-hour rise for flavor, but it is the shaping that makes these rolls special. I give instructions for three special shapes. Two decades ago, very few people aside from native Italians knew about the intricate shapes into which these oversized