Chewy Italian Rolls

BIGA:
1-1/2 C. Unbleached All-purpose Flour
1/4 C. White Whole Wheat Flour
1 C. water
1/8 t. instant yeast

DOUGH:
biga (from above)
2-1/2 C. Unbleached All-purpose Flour
1/2 C. water
2 t. salt
1/2 t. instant yeast

To Make the Biga:
Mix all the ingredients until well blended.  Cover the bowl and let rest at room temperature for 12 to 20 hours, until the biga is very bubbly.

To Make the Dough:
Mix the biga with the remaining ingredients for 2-4 minutes, using an electric mixer set on slow speed.  Increase the mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky.  Add additional water or flour if necessary.

Let the dough rise, in a greased, covered bowl, for 1-2 hours, until very puffy.

Turn the dough out onto a well-floured surface, and shape it into a 6"x12" square.  Using a bench knife or pizza wheel, cut out eight 3" square rolls.  Place the rolls, floured side up, onto parchment paper.

Cover the rolls, and allow them to rise for 45 minutes, or until puffy.

Place a backing steel or stone in the top third of your oven and preheat the oven to 450.  Bake the rolls for 13-15 minutes, until their golden brown.  Remove them from the oven, and cool on a rack.