Panini All'Olio (Italian Olive Oil Rolls)
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Panini All'Olio (Italian Olive Oil Rolls)
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A recipe for Panini All'Olio (Italian Olive Oil Rolls) from the cookbook, Panetteria! These soft, yeast-based rolls are delicious on their own or as the base for sandwiches.
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Ingredients
- 2/3 ounce fresh yeast or 3 teaspoons (1/3 ounce, 9 grams) active dry yeast, 18 grams
- 1 cup water 105-115˚ F, 40-46˚C, lukewarm, 250 milliliters
- 1/4 cup olive oil scant 50 milliliters
- 1 egg yolk
- 1 teaspoon granulated sugar
- 4 cups white bread flour sifted, divided, 1 pound 2 ounces, 500 grams
- 2 1/2 teaspoons salt
Instructions
- Line a large flat baking tray with parchment paper.
- Combine the fresh yeast with the lukewarm water and olive oil (if using active dry yeast- sprinkle over the lukewarm water, stir briefly, and allow to sit at room temperature for 10 minutes until frothy before adding the olive oil and remaining ingredients). Stir in the egg yolk, sugar, and half of the flour.
- Add the salt, then the remaining flour and mix well to make a dough.
- Turn out onto a work surface and knead for about 5 minutes. Place the dough in a large bowl, cover with plastic wrap, and leave to rest in a warm place for 1 hour, or until doubled in size.
- Divide the dough into about 16 pieces, each about 1 3/4 ounces (50 grams), then shape into round or long rolls or whatever shape you prefer.
- Place on the prepared baking tray, cover with a cloth, and leave to rest in a warm place for a further 30 minutes.
- Meanwhile, preheat the oven to 425˚F (220˚C).
- Bake the rolls in the oven for about 15 minutes, until golden.
- Remove from the oven and leave to cool before enjoying.
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