Absolutely great recipe. I had started out elsewhere with a from-scratch hand-made biagi; gave up instantly with a gelatinous mess. I switched to this recipe, only making the salt Kosher, otherwise the ingredients were followed exactly. Elsewhere I did follow 2 suggestions: (1) let the dough stay in the breadpan for 20 minutes (which yielded an easy-to-work-with dough which I then placed in a butter-greased bowl covered with plastic wrap; and (2) placed the dough, once punched down, into the refrigerator for 4 hours. The technique followed by me after that: uncover the bowl, punch it down and knead it over, then let it rest for 15 minutes. No one else has suggested how many rolls you can make, but the answer is 12. After shaping and let rise for 1 hour, I used a baking stone on the center rack and a roasting pan on the bottom rack into which I placed 1 cup of boiling water from my tea kettle right after putting the rolls in (I would recommend putting only 6 rolls in the oven at a time else they will be merge together). For each 3 minutes thereafter I lightly spritzed the rolls for the first 10 minutes; the rolls were done in about 12 minutes, not the 25 suggested by the recipe. Be sure to use a Thermapen to get an accurate reading for doneness. Thank you all for your suggestions!
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Absolutely great recipe. I had started out elsewhere with a from-scratch hand-made biagi; gave...