Yield:17 rolls
Though there aremany options for filling pogaca, these light, soft, airy dinner rolls are also delicious plain, shaped into simple rolls and sprinkled with sesame or poppy seeds.
You can shape the pogaca a day ahead. Before the final rise, cover and refrigerate for up to 24 hours. Let them have their final rise at room temperature as directed, and then bake as directed. You can also freeze them on a baking sheet before the final rise and transfer to a freezer bag once frozen solid. Thaw overnight in the refrigerator before allowing to rise at room temperature for 1 to 1-1/2 hours, then bake as directed. The great thing about this option is that you can thaw just a few at a time and have pogaca whenever you want.
This is very similar to the basic pan rolls that have been on our holiday table since I was a child, at least 70 years in my mostly English and Scandinavian midwestern family. My recipe has less fat, about 1/3 c melted butter, and a little less salt, but those are the only differences. I can attest the dough is easy to handle, the rolls light, and tender. I plan to try some of the fillings immediately, probably the feta version. For the person who wanted to sub another liquid for milk--the taste and texture will be different. I used soy milk one year for a lactose intolerant guest, and could definitely taste the soy--next time for me, just water. The texture was similar to Italian bread rolls.
Thank you for the recipes. Do you think something could be substituted for the milk without a substantial change to the texture? Maybe soy milk or almond milk? Thank you.
I used half the dough to make plain roles and the other half to make the apple-filled version. We liked them both but next time I would use a different oil, as the baked canola oil has a slightly fishy flavor. I also found the dough to be quite soft, which make wrapping it around the apple filling a bit of a challenge.
We made this today and I'm very impressed. The resulting bun was perfectly textured. However I found there was too much salt so we will be cutting the salt in half for the next batch. Otherwise, great recipe!
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