Name: Tessiner Rolls
Yield: Yield: 60 rolls, approximately 2 ounces (55 g) each
Cuisine: Switzerland
Ingredients: 1 recipe or 2 pounds 12 ounces (1 kg 250 g) Kaiser Roll Pre-Dough; 3 ounces (85 g) granulated malt extract or ½ cup (120 ml) or 6 ounces (170 g) honey; ⅓ cup (80 ml) olive oil; 2 tablespoons (30 g) salt; 3 cups (720 ml) warm water (105° to 115°F/40° to 46°C); 3 cups (720 ml) warm beer (105° to 115°F/40° to 46°C); 3 pounds 12 ounces (1 kg 705 g) bread flour; 1 ounce (30 g) fresh compressed yeast

Preparation info

Yield:
60
rolls, approximately 2 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

These unusual Swiss pull-apart rolls borrowed their name from the Italian-influenced region (or canton, as it is called there) of Tessin (Ticino in Italian), which is located in the southern part of Switzerland at the Italian border. The restaurants in Tessin serve a whole “loaf ” of these rolls in their bread baskets, which not only looks interesting, but keeps the rolls from drying out.

Malt, which is extracted from barley, is used as a powerful food for the yeast in a brea