Pane Rosetta is a small Italian bread roll that has anywhere from 5 to 10 slashes in the top coming out from the centre, forming petals of dough. In the centre, there is a small round ring of dough, representing the centre of a rose. (It looks something like kaiser rolls but with more spokes on them.)
You can buy moulds that do this; some moulds make 8 petals, some 10.
Pane Rosetta will weigh anywhere from 2 to 4 oz (50 to 100 g.)
In Fruili-Venezia, Pane Rosetta is made from a biga and sometimes sprinkled with poppy seeds. Their recipe uses only flour (00 flour), water, yeast and salt.
In Milan, where it is sometimes called “Michette,” the rolls can be larger.
In Rome, where it is sometimes called “Bigne,” the rolls will be even larger yet. Roman Pane Rosetta is crisp and airy, and ends up with an air pocket in the middle.
“Pane Rosetta” means “rose bread.”