Ingredients
Method
Prepare the dough:
- For Olive-oil Roman-style dough: Dissolve yeast in cool water, then mix in flour until a dough forms. Slowly add olive oil, sugar, egg yolk, and salt. Knead until smooth and elastic.
- For Panini al Latte dough: Warm the milk and melt the butter together. Mix in the egg, sugar, salt, and active dry yeast. Add in flour and knead until smooth and silky.
First rise:
- Place the dough in a bowl and cover. Let it rise at room temperature (77°F/25°C) for about 1.5 hours for the olive-oil dough or 30 minutes for the milk-and-butter dough.
Divide and shape:
- After the first rise, divide the dough into 75 g pieces. Roll them into smooth balls. If using sesame seeds, dip the tops of the rolls in water and then sesame seeds.
Second rise:
- Place the rolls on a baking sheet with space between each. Cover loosely with plastic wrap or a towel and let rise for 45-50 minutes for the olive-oil dough or 30 minutes for the milk-and-butter dough.
Bake:
- Preheat the oven to 350°F/180°C. If you want a soft crust, brush the rolls with milk before baking. Bake for about 15 minutes for the olive-oil dough, and 20-25 minutes for the milk-and-butter dough. The rolls should be golden brown.
Finish:
- Once out of the oven, cover the hot rolls with a clean towel to keep the crumb soft. Allow them to cool slightly before serving.
Notes
- Flour choice: Use bread flour for a chewier, springier roll or all-purpose flour for a softer, more delicate crumb.
- Storage: Store in a paper bag or a lightly vented container for up to 2 days. Freeze leftovers for longer storage. Thaw at room temperature and refresh in the oven.
- Milk wash: For a softer finish, brush the rolls with warm milk before baking. For a shinier finish, use an egg wash instead.
- Optional add-ins: You can customize the bread by adding sesame seeds, raisins, or chopped olives to the dough.