Panini Rolls
Crusty homemade sandwich rolls with no kneading or shaping. Open, airy centers and chewy texture that's sure to please.Difficulty: Easy
Servings 6
Equipment
- Large Mixing Bowl
- Rimmed Baking Sheet
- Heavy Spatula
- Plastic Wrap
INGREDIENTS
- 4 Cups All Purpose Flour
- 2 tsp. Instant Yeast
- ½ tsp. Sugar
- 1 tsp. Salt
- 2 Cups Warm Water
- 1 Tbsp. EVOO
INSTRUCTIONS
- In a bowl, combine Flour, Yeast, Salt, and Sugar. Add Warm Water and EVOO.
- Mix with a spatula until no dry Flour remains. Using wet hands, pull one corner of dough up and fold over itself. Turn bowl 45 degrees and repeat 8 times total.
- Cover with plastic wrap and place in a warm location. Let rise for 1 hour.
- Dump the dough onto a floured surface. Flour the top and cut into 6 equal pieces with a knife or kitchen scraper.
- Place the pieces directly onto a floured, parchment-lined baking sheet.
- Bake at 440°F for 30 minutes until golden brown. Cool completely before serving.
Notes
Use warm water. Hot water will stop the yeast from working properly.
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