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Photo by prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Sterling, Virginia, USA

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prell2k4 is looking for: (1 recommendation)
Anyone have a recipe for Bertucci's roles? They are wonderful and I would like to find a recipe to make them at home. TIA

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Last updated: May 18, 2008 11:59 am
Posted: May 17, 2008 4:56 pm
Commented by: TLW
May 17, 2008 5:51 pm
Sorry, but here's what I've found... If you like experimenting then maybe you can play with what the following quote says and get close... "No Bertucci’s meal is complete without a healthy number of piping hot rolls. Kitchen Manager Mike Guerra says that “people come here for the food, but the first thing they ask about is the rolls.” The famous rolls are light, mealy and always fresh from the oven—each is created in the kitchen on location during the 12 hours before it is served. The recipe is a Bertucci’s trade secret that has remained essentially the same since 1983. Jose Cano, “the dough guy,” devotes his mornings to making 560 pounds of dough every day for the Harvard Square Bertucci’s. That dough then becomes both rolls and the pizzas. While the specifics of the recipe could not be revealed, the staff could reveal the general process of creating the beloved rolls. Cano starts by mixing flour, soy oil, yeast, sugar and salt. His dough is refrigerated at 39 degrees for up to 12 hours. To make rolls from the dough, he lets chilled dough rise at room temperature for an hour and a half before dipping balls in cornmeal and baking them at 375 degrees for 15 minutes." That's all I could find. I hope it helps a little.
May 18, 2008 11:59 am
I agree! Went there for lunch today with my mom and had two rolls and the olive oil!
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