Panini morbidi alla cipolla

Ingredienti

• 3/4 cup milk (lukewarm)
• 5 tbsp water (lukewarm)
• 3 tbsp butter (softened)
• 1 1/2 tsp salt
• 3 tbsp white sugar
• 1 tsp onion powder
• 3 tbsp dried minced onion
• 1/4 cup instant potato flakes
• 3 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 (.25 oz) envelope)
• 1 egg white
• 1 tbsp water
• 1/4 cup dried minced onion (for topping)

Preparazione

1. 1

   Add milk, water, butter, salt, sugar, onion powder, 3 tablespoons dried onion, potato flakes, flour, and yeast to your bread machine in that order (or as directed by your bread machine), and start the Dough cycle.

2. 2

   Once the dough is ready, transfer to a lightly floured surface, knead briefly, and divide into 8 equal pieces.

3. 3

   Shape each piece into a ball, flatten to about 4 inches wide, and place on a parchment-lined baking sheet.

4. 4

   If the dough resists flattening, let it rest for a minute, then continue.

5. 5

   Cover the rolls loosely with a towel and let them rise in a warm, draft-free spot for about 40 minutes, until doubled in size.

6. 6

   While rolls are rising, preheat the oven to 350°F.

7. 7

   In a small bowl, whisk together the egg white and 1 tablespoon water, brush over the tops of the risen rolls, then sprinkle with the remaining ¼ cup dried minced onion.

8. 8

   Bake for 15–20 minutes or until golden brown. Cool completely on a wire rack (optional) before slicing and serving.