Name: Rustica
Yield: Yield: 36 rolls, approximately 2 ounces (55 g) each
Cuisine: Switzerland
Ingredients: ½ recipe or 1 pound 6 ounces (625 g) Kaiser Roll Pre-Dough; 2 cups (480 ml) warm water (105° to 115°F/40° to 46°C); Olive oil; Water; Bread flour; ½ ounce (15 g) fresh compressed yeast; 2 tablespoons (30 g) salt; 3 tablespoons (45 ml) olive oil; 1½ ounces (40 g) granulated malt extract or ¼ cup (60 ml) or 3 ounces (85 g) honey; 1 pound 14 ounces (855 g) bread flour

Preparation info

Yield:
36
rolls, approximately 2 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Chances are good that you will be served these homey-looking rolls in any small village in Switzerland; there they are known as Schlumbergerli. Rustica are simple to make and do not require any special cutter or form. The finished rolls have a very appetizing appearance. Because they are rolled in olive oil, the dough does not seal completely; consequently, the oven-spring causes the rolls to open up slightly as they bake. The contrast between the newly revealed crust and the flour-c