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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

GONNELLA ROLLS FOR ITALIAN BEEF Recipe

4.9 stars - based on 11 votes
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This recipe for GONNELLA ROLLS FOR ITALIAN BEEF is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the sponge
1 1/2 cups or 6 1/4 oz flour
1/2 cup or 4 oz warm water
1/4 teaspoon instant yeast


For the dough
1 1/4 to 1 1/2 cups or 6 1/4 to 6 1/2 oz bread flour
1/3 cup or 6 oz lukewarm water
1 1/2 teaspoon salt
2 teaspoon liquid honey
1/4 teaspoon instant yeast
Directions:
Directions:
Day Before: making the sponge
In a medium sized bowl or stand mixer bowl, mix the contents together. The dough will form a stiff ball. Cover with plastic wrap and allow to sit on the counter overnight or 12 -16 hours.

Day of: making the dough
Add in the water, honey and instant yeast into the bowl with the starter. Mix till smooth and wet. Add in the salt and the flour; mix well ( on low for 2 min) and wait 15 min. Knead or mix on medium for 8 min,adding more flour till dough no longer sticks to the bowl or adding water if it too dry until it is smooth and elastic. Lightly oil a clean bowl and place the dough in. Cover with plastic wrap and allow to rest for about 1 1/2 hours or till doubled in size.

Pour out the dough and cut into 6-8 equal sizes and form balls. Cover with plastic wrap again for 15 minutes. Flatten ball into an oval and fold the top edge over to the bottom edge. Pinch the seam closed. Start to roll the dough like a jelly roll to make a log about 5-6 inches long. Repeat for remaining balls. Sprinkle cornmeal on a piece of parchment paper. Place the shaped dough onto the cornmeal. Cover with plastic wrap. Place your baking stone into the middle shelf of the oven. Turn on the oven to 350-375 degrees.After resting the dough for an hour and just before placing the dough into the oven bring a half a cup of water to a boil. Remove the plastic wrap and with a sharp knife make a lengthwise slash on top of each loaf. Place onto the hot baking stone and pour the boiling water onto the oven floor . Close the door and allow to bake for 25 minutes or till golden brown. To see if the baguettes are done, tap the bottom of the loaf and if it sounds hollow it is baked. Place onto a wire rack and allow to cool.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Overall abut a day
Personal Notes:
Personal Notes:
Unable to reliably get authentic Gonnella rolls in Colorado we had to find a way to do it ourselves. We did first at Christmas to the delight of the family. Now they are the favorite roll for Italian beef.

 

 

 

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