Sicilian Panini Buns

"These accompany any dinner and make a great panini for sandwiches."
photo by Aimee W. photo by Aimee W.
photo by Aimee W.
photo by karingrav62 photo by karingrav62
photo by Vicky S. photo by Vicky S.
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am photo by Pam-I-Am
Ready In:
1hr 42mins




  • 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.

Questions & Replies

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  1. 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!
  2. 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 ...
  3. 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!
  4. These were really great. As others have said, they were light and airy on the inside but crispy on the outside. I used my bread machine to mix and for the first rise.
  5. Very good bread. Soft on the inside and light and crispy on the outside. I made a mistake and added the egg in with the dough. DUH! It was suppose to be for the wash. No wonder my dough was too sticky. Even with this mistake, the bread came out great. Thank you for posting the recipe.


  1. these turned out light and fluffy. tasted great. i did change the recipe. i replaced 1 cup of flour for 1 cup of semolina. made them a bit more tasty and moorish. i found that the ones which did not get the egg wash rose better and were lighter to eat.



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