If you have access to a great bakery, a fresh baguette, ciabatta roll, or focaccia would all work well here. If you don’t, consider making your own rolls. These are a simple variation of the peasant bread recipe — in essence the peasant bread is getting the Lahey treatment: the yeast has been cut way back and the rise extended to overnight (or about 12 hours). Here’s a thought: if you take 5 minutes to mix the dough together this evening, you will be rewarded with the makings of a super-simple Friday night dinner, delicious vessels fit for flanking whatever your heart desires, but may I suggest balsamic-roasted eggplant and arugula? It’s so good. This is what the dough looks like after a 12-hour rise: Punch it down on a well-floured surface, and portion it out: Shape the portions into rough balls and transfer to a baking sheet: Bake for 20 minutes: Once cool, the rolls can be halved and filled as you please. 5 from 16 reviews
