Panini Rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg wheat flour
- 500 ml milk, lukewarm
- 1 cube yeast
- 1 sachet dry yeast
- 2 large egg (s)
- 1 tablespoon salt
- 1 teaspoon sugar
- 0.75 ¾ cup oil
- Flour, for the work surface
- Sesame, and poppy seeds for decoration
Print Recipe
Pin Recipe Instructions
- Crumble the fresh yeast into the lukewarm milk. Sift the flour into a large container (preferably one with a lid). Gradually add all the ingredients to the container (do not add the fresh yeast with the milk until the yeast has dissolved). Work the dough into a smooth dough for about 5 minutes with the dough hook on the highest setting (it is ready when it has completely detached from the edge and a ball has formed).
- Let go for an hour.
- Since the dough is very sticky after proving, the work surface and hands should be floured well.
- After the dough has been brought into the desired shape, it should rest covered for another 30 minutes. During this time, preheat the oven to 180 degrees (top / bottom heat).
- Shape the dough into a roll and cut into approx. 2 cm thick slices.
- Brush the dough pieces with a little water before baking. If you like, you can sprinkle poppy seeds, sesame seeds, etc. on the dough pieces.
- Now for the baking time: Depending on the thickness of the dough pieces, the rolls need 30 minutes at 180 degrees. In the meantime, you should take a quick look to see whether the desired tan has already been achieved.
- After the rolls have cooled down, they should be kept in a suitable container or plastic bag. Depending on the weather, the rolls will keep for about 10-14 days.
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