Prep 1 hr 30 mins
Cook 12 mins
These accompany any dinner and make a great panini for sandwiches.
- 1 1⁄2 cups water
- 1 1⁄2 tablespoons dry yeast (2 1/4 ounce packages)
- 1 teaspoon sugar
- 4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 tablespoon olive oil, plus additional for greasing
- 1 egg, beaten (optional)
- sesame seeds, for sprinkling (optional)
- Stir together the water, yeast, and sugar.
- Set aside until the yeast blooms, about 5 minutes.
- Place 3 cups of the flour and the salt in a mixing bowl.
- Add the yeast mixture and the oil, and stir to form a sticky dough.
- Knead, adding the remaining flour a little at a time, until the dough becomes a smooth, elastic ball, about about 5 to 8 minutes.
- If you use an electric mixer, combine the ingredients with the paddle attachment and then change to the dough hook.
- Add the flour, a little at a time, until the dough is smooth and comes away from the sides of the bowl, about 2 to 4 minutes.
- Turn the dough into a lightly oiled bowl and cover with a dry cloth or plastic wrap.
- Let rise in a draft free spot until doubled in size, about 30 minutes.
- Preheat the oven to 400 degrees.
- Once the dough has risen, lift it out and cut into 8 equal balls.
- Shape into flat 5-inch rounds for buns, or 6-inch oblongs for a hero- or hoagie-style rolls.
- Place on a lightly oiled baking sheet and cover with a dry cloth.
- Let rise in a draft free spot for 30 to 45 minutes.
- Gently glaze the buns with the egg and sprinkle with the sesame seeds, if desired.
- Bake for 10 to 12 minutes, until golden brown.
- Transfer to a cooling rack until ready to use.
Easy and fast to put together. I rolled them into mini-footballs by rolling into balls first, flattening the ball to a rectangular shape, then gradually tucking the seam until a short log was formed. Then rolled the log under my palms until I got my desired shape. I tried 3 toppings; rosemary, italian seasoning, and sesame. They came out great!
I find it very good, however i cut back 1/4 c of water to make more of a dryer authentic panini, in doing this it is a little harder to knead the bread but reuslts are worth it, its also better to give your yeast a good twenty min and let your yeast work just sprinkle in warm sugar water and dont stir it till your ready to add to flour ...
I made these in my old model Panasonic bread machine. I thought the yeast called for was a bit much, so I cut it down to 2 1/4 teaspoons and increased the salt to 1 teaspoon. I was really worried when the dough was finished as it was very wet and sticky. I made them into eight buns and covered them with lightly greased plastic wrap to raise. I went to King Arthur's web site and started to read about panini dough. It is supposed to be wet and sticky! So I felt a lot better then. I didn't do the egg wash and mine didn't brown as much as those in the Pam-I-Am photo. Next time I will use the egg wash. We used Italian beef for ours and they were absolutely wonderful! nnreq, thanks for sharing your recipe!