Yield: 17 rolls
Though there are many 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.
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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.
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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