Panini Bread Rolls

Bread, Italian

Watch here

1 Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.

2 Add the flour and salt to the stand mixer bowl, and add the now activated yeast mixture followed by the butter.

3 Using the dough hook attachment knead the dough for 10 minutes.

4 If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.

5 Turn out the dough from the mixer and form it into a ball and place it into a lightly oiled bowl, cover the bowl and let it rise for at a minimum of 1 hour, the dough should have doubled in size (this may take longer depending on the temperature of your kitchen)

6 Grease a baking tray, I use a 30 x30 cm 12 x 12inch tray for this recipe.

7 After the first rise, turn out the proven dough onto a dry, none floured surface, knock the dough back, and form it into a ball.

8 Divide the dough ball into 4 equal pieces, and form them into small oval shapes, cover them and let them rest for five minutes.

9 After the five minutes the dough pieces should be easy enough to form into long panini shape rolls.

10 Place the rolls on the greased baking tray, leaving room in-between them, for them to rise without touching each other, cover with a dry light-weight cloth, and leave in a warm draft free spot, for 45 to 60 minutes.

11 When there’s only 10 minutes left on the proof, preheat your oven to 190°C / 375°F / of Gas mark 5, and place a tray of hot water, on the bottom shelf in the oven, the steam produced will give the panini rolls a tougher crust.

12 Soon as the oven is up to temperature, place the tray of rolls in the middle of the oven, and set your timer for 15 minutes.

13 When done, place them on a wire rack and allow to completely cool.

14 It’s best to leave these rolls for a few hours before making your panini sandwiches in your panini grill.

15 Enjoy

Method

Ingredients

400g / 14oz Strong white bread flour
256g / 256mls Lukewarm water 40°C / 104°F
8g / ¼oz Softened butter or Lard
6g / 1½tsp Instant or active dried yeast
8g / 1tsp Salt
12g / 2tsp Sugar

Digital Calculator

Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in

Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.

Extra strong dough proofing bowl cover (White)

Products we recommend for this recipe

Bread, Italian

Panini Bread Rolls

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1

Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.

2

Add the flour and salt to the stand mixer bowl, and add the now activated yeast mixture followed by the butter.

3

Using the dough hook attachment knead the dough for 10 minutes.

4

If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.

5

Turn out the dough from the mixer and form it into a ball and place it into a lightly oiled bowl, cover the bowl and let it rise for at a minimum of 1 hour, the dough should have doubled in size (this may take longer depending on the temperature of your kitchen)

6

Grease a baking tray, I use a 30 x30 cm 12 x 12inch tray for this recipe.

7

After the first rise, turn out the proven dough onto a dry, none floured surface, knock the dough back, and form it into a ball.

8

Divide the dough ball into 4 equal pieces, and form them into small oval shapes, cover them and let them rest for five minutes.

9

After the five minutes the dough pieces should be easy enough to form into long panini shape rolls.

10

Place the rolls on the greased baking tray, leaving room in-between them, for them to rise without touching each other, cover with a dry light-weight cloth, and leave in a warm draft free spot, for 45 to 60 minutes.

11

When there’s only 10 minutes left on the proof, preheat your oven to 190°C / 375°F / of Gas mark 5, and place a tray of hot water, on the bottom shelf in the oven, the steam produced will give the panini rolls a tougher crust.

12

Soon as the oven is up to temperature, place the tray of rolls in the middle of the oven, and set your timer for 15 minutes.

13

When done, place them on a wire rack and allow to completely cool.

14

It’s best to leave these rolls for a few hours before making your panini sandwiches in your panini grill.

15

Enjoy

Method

Ingredients

Digital Calculator

​

Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in

​

Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.

​

Extra strong dough proofing bowl cover (White)

​

FEATURED PRODUCTS

Products we recommend for this recipe