Panini

Ingredienti

• 50 g powdered milk (1/2 cup)
• 240 ml water (1 cup)
• 7 g instant yeast (2 1/4 teaspoons)
• 100 g sugar (1/2 cup)
• 2 medium eggs (110g without shell)
• 600 g bread flour (about 5 cups)
• 9 g salt (1 1/2 teaspoons)
• 115 g butter (1/2 cup or 1 stick, softened)
• 10 g oil (2 teaspoons)

Preparazione

1. 1

   Add powdered milk, water, sugar, and instant yeast. Stir until combined. If using active dry yeast, see Note 1.

2. 2

   Add eggs, bread flour, and salt. Mix on Speed 2 or stir for 2 minutes until the dough starts to come together. If kneading by hand, see Note 4.

3. 3

   Increase the mixer speed to 4 and knead for 2 minutes.

4. 4

   Add the softened butter and oil. Continue kneading on Speed 4 for 4 more minutes.

5. 5

   Increase to Speed 6 and knead for an additional 2 minutes until the dough is smooth and elastic.

6. 6

   Transfer the dough to a lightly greased bowl. Turn it over to coat the surface.

7. 7

   --- First Rise ---

8. 8

   Cover with a clean kitchen napkin or plastic wrap. Let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size. See Note 2 for tips on finding a warm spot.

9. 9

   Punch down the dough to release air bubbles.

10. 10

    Divide the dough into equal portions. Shape each piece into a smooth ball by tucking the edges underneath and rolling gently in your palm or on the countertop. See Note 3 for tips on portioning evenly.

11. 11

    Place the rolls on a greased or parchment-lined baking tray, leaving space between them.

12. 12

    --- Second Rise ---

13. 13

    Cover the rolls with plastic wrap or a clean kitchen napkin.

14. 14

    Let them rise for 40–60 minutes, or until puffy and doubled in size.

15. 15

    Preheat the oven to 350°F (175°C).

16. 16

    Bake the rolls for 18–20 minutes, or until golden brown.