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Best panini rolls ever!!
How to make the dough
½ tsp dried yeast
550 g strong plain or “00” flour
50 g semola (finely-ground semolina), plus extra for dusting
1-1½ tsp salt
500 ml water
You will need to begin this recipe 1 day in advance.
Standing time: overnight
1. Place the yeast and 500 ml (2 cups) water in a jug and stir to dissolve. Place the flours in a large bowl. Add the yeasted water and mix to combine. Add the salt and mix through roughly (use a spoon or a chopstick). The mixture will be quite wet. This is a good thing!
Cover and allow to prove at room temperature for 12-18 hours (depending on the climate) or until doubled in size. If it’s really hot, try to find a cooler spot in the house, otherwise it will rise too fast and you’ll miss out on the fermented flavour. I normally start this process at night before bed and bake the next day.
2. Lift the risen dough out of the bowl and onto a floured bench. Give it a quick knead to bring it together. If too wet and sticky, flour your hands and sprinkle the dough with a little flour too. Stretch into a rectangle, then fold the dough onto itself in a ball. Place the dough back in the bowl, covered, and stand at room temperature for 1-2 hours or until risen by two thirds.
Then proceed to create the rolls
Divide the dough into 6 (or 8) portions,
Roll them up into balls and place on baking paper to rise again, covered with a damp tea towel for 45 minutes.
Bake in a preheated oven at 200 for 25-30 minutes. Best panini rolls ever!!
- Stuffed baked zucchini.
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