Yield: 17 stuffed rolls or 13 rose-shaped rolls
A sauté of celery, onions, and thyme gives this sausage filling the flavor of a classic Thanksgiving stuffing, making these soft, airy rolls the perfect accompaniment to holiday turkey. Note that there are two sets of shaping and baking instructions, for making either rose-shaped or oval rolls. See the pogaca article for step-by-step photos of how to shape each.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?