Panini buns

Category: Yeast bread
Panini buns

Ingredients

Dough:
Flour 500 g
(~ 3 1/4 cups)
Water 200 ml
Milk 100 ml
Salt 1.5 tsp
Olive oil 3 tbsp. l.
Dry yeast 1.5 tsp

Cooking method

  • (300 ml of water and 2 tablespoons of milk powder can be used)
  • We put all this joy into the bread maker, start the Dough mode. We take it out, knead it, make small "sausages" - baguettes, put them on a baking sheet (pre-roll them well in flour!), Put them on proofing (I put them in the oven at 50 degrees for twenty minutes). After proving, cut with a sharp (!) Dry (!) Knife, sprinkle the slices with water and bake about 180 degrees for about half an hour.
  • Panini buns
  • Panini buns

Note

I love Italian cuisine very much. I have been looking for a recipe for the correct panini for a long time. Finally found and very happy
You can eat panini just like that, or you can make delicious sandwiches with any filling. If there is a waffle iron, you can squeeze the sandwich in it, then it will turn out even tastier

Julia
Tell me please, what's the catch of these "Panini"?

They turned out to be completely not salty, with a very hard crust! Although very beautiful in appearance!
Lorana
And you try to cut it in half, put a leaf of lettuce, a piece of boiled pork and a cucumber / tomato on top of it. It will be very tasty
In general, the charm of these paninis is in the sandwiches. If you have a waffle iron, you can make hot cheese sandwiches for example. Panini just emphasize the taste of the products with which they are consumed.
You can put any filling in a panini, from roast beef with sauce to cheese and vegetables. We love to consume them for breakfast with coffee.
And the fact that the crust is tough is you most likely baked. Paninis should be almost white.
Good luck!
Lolo
My husband often goes on business trips and requires sandwiches with him, so that he will certainly make homemade bread. I'm tired of shredding loaves, and I dug up such a nice recipe on the carina-forum
Author's words:
For 10 rolls you will need:
500 g flour
25 g fresh yeast (or 1 tablespoon dry)
200 ml of water
100 ml warm milk
3 tbsp. l. olive oil
0.5 tsp salt

Cooking time: 1 hour
(+ about 3 hours to raise the test)

Calories (1 bun): 210 kcal

Dissolve the yeast in warm milk, leave for 5 minutes. Put sifted flour in a bowl, add yeast mass, water, olive oil, salt and knead into a smooth elastic dough. Cover the dough and leave to rise for 1.5 - 2 hours (the volume should double). Sprinkle the work table with flour, start sculpting buns. Tear off a piece of dough, stretch it in the form of a triangle. Collapse the triangle into a croissant. Roll a long rope from another piece of dough, fold it in half. and twist. You can also tie a plait in a knot, sculpt pigtails. Put the buns on a baking sheet, greased with butter and sprinkled with flour, cover and leave for 1 hour. Preheat the oven to 200 ° C. Before baking, sprinkle the buns with flour, bake for 10-15 minutes. (until golden brown).


I knead the dough in a bread maker on the main mode (2 hours). I form 8 baguette-like buns from this amount of dough, let them stand in a heated oven (20 minutes), grease with water, sprinkle with sesame seeds, bake at 180 gr. 25 minutes. Husband eats homemade sandwiches on the way and is happy and so am I.
Antonovka
Yesterday evening I baked according to the first recipe. Very tasty panini and easy to prepare. Thank you! I will do more. Only my buns are less beautiful - I'm just learning, I can't shape them. And another question - I wonder how many buns you have come out of such a quantity of dough? I have 5

Panini buns
Ta_pa
Tell me, are the buns soft the next day?
Antonovka
Ta_ra, they are quite soft, but, of course, they are incomparable with fresh ones. But I love them on the 2nd day, and then they do not survive with us
Loya
Thanks for the great recipe. I heard the name of these buns in the series and became interested. I typed in a search, decided to bake. Wonderful, very tasty and conveniently small. I tried not to bake too much, I got light and tender. I will definitely do it!
Katena
the buns turned out wonderful, only they look like small balls
Quote: Julia
They turned out to be completely not salty, with a very hard crust.
I got a little salty, very pleasant taste
and the crumb is very tender and airy
so that there is no crust, covered the hot buns with a towel
Katena
wonderful recipe, I bake bread according to it
I add bran and instead of 1 spoonful of olive oil I put a spoonful of mustard oil

Panini buns

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