Little Rolls / Panini
Makes 1 Dozen
These versatile, oval-shaped rolls make wonderful dinner rolls. Or fill for sandwiches, serve with soup, or toast and eat for breakfast. The dough is strengthened by a panetto, a small bit of dough, and set in a well in the middle of the flour and left to rise for 15 minutes.
- 4 to 4 1/2 cups King Arthur™ Unbleached, All-Purpose Flour
- 1 tablespoon active dry yeast
- l/4 cup sugar
- 1 cup warm (110 to 115 degrees) milk
- 1/8 teaspoon fine sea salt
- 1 large egg, lightly beaten
- 5 tablespoons butter, softened
- 1/4 cup water
- Mound 4 cups flour on a work surface and make a well in the center. Place the yeast and 1 tablespoon of the sugar in the well and mix together. Add l/4 cup of the warm milk and, with your hands, begin incorporating the flour from the inside avails of the well into the yeast mixture. Use just enough of the flour to make a ball of dough about the size of an orange: this is the panetto. Leave the panetto in the well, cover with a clean cloth, and let rest for 15 minutes.
- Add 2 tablespoons of the sugar, the salt, egg, the remaining VA cup milk, and the butter to the well. With your fingers, carefully break up the panetto into the other ingredients. Then incorporate the remaining flour from the sides of the well, working the mixture with your hands until a ball of dough is formed, adding additional flour if necessary. Knead the dough until smooth and elastic.
- Cover the dough with a bowl and let rise until doubled in size, about 45 minutes.
- Generously butter two cookie sheets. Punch down the dough and divide It into 12 equal pieces. On a floured surface, shape each piece into a 4-inch oval, and place the rolls I inch apart on the cookie sheets. Cover the rolls with clean cloths and let rise for 50 minutes.
- Preheat the oven to 375 °F. In a small bowl dissolve the remaining I tablespoon sugar In the water.
- Brush the rolls with the sugar glaze. Bake for about 20 minutes, or until the rolls are nicely browned on top. Remove to racks to cool.
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