Ingredients
Check off ingredients as you go
Makes 8 panini rolls
- 500 g (4 cups) sifted all-purpose flour (plain flour)
- 20 g (0.7 oz) fresh yeast (or 5 g / 1½ tsp active dry yeast)
- 300 ml (1¼ cups) lukewarm water (or half water, half milk)
- 2 Tbsp olive oil
- 1 tsp salt
- In the bowl of a stand mixer, dissolve the yeast in the lukewarm water, then add the flour, salt and oil and knead for 5-6 minutes (10 minutes if kneading by hand). The dough should be nice and supple and pull away from the sides of the bowl. Cover the bowl with a kitchen towel and set it in the oven, preheated to 38°C (100°F) and then turned off. Let rise for 1 hour.
- Punch down the dough and shape it into slightly flattened oblong rolls (100 g / 3.5 oz each). Arrange them on a baking sheet lined with parchment paper and let them rise for another 30 minutes or so.
- Brush lightly with water, then bake for 12 minutes in the middle of the oven preheated to 180°C (350°F). They should stay pale (they will finish toasting when you make the panini).
To fill your panini, cut the roll in half lengthwise, add the filling, then press it in a panini press or sandwich toaster until the bread turns crisp.
A few filling ideas:
- mozzarella, pesto, grilled zucchini, tomatoes.
- cheese, salmon, cream, chives.
- cheese, tuna, tomatoes, olives.
- smoked turkey, mayonnaise, pickles.
Tips and variations
- You can make this recipe replacing half the water with milk.