I love this Panini al latte (Milk Rolls)! They are so tasty and versatile. Try them with prosciutto, salmon, or some jam.
Servings: People
Equipments
- Stand Mixer
- Baking Pan
Ingredients
For the First Dough
- 500 gr Bread Flour (W360)
- 250 gr Wholefat Milk
- 200 gr Ripe Sourdough refreshed twice
- 30 gr Fresh Yeast
For the Second Dough
- 1 kg Bread Flour (W360)
- 500 gr Whole fat Milk
- 300 gr Butter
- 100 gr Granulated Sugar
- 50 gr Milk Powder (optional)
- 35 gr Salt
Directions
For the First Dough
- Pour all the ingredients into the stand mixer bowl. Knead with the hook at medium speed until the dough is well-formed and elastic.
- Let rise the dough at 26-28°C (79°F - 82°F) for about 2 hours until it triples its volume.
For the Second Dough
- Knead the first dough with the flour and work it very well until forming a good gluten mesh
- Add the milk powder (optional) and fresh milk several times.
- When the dough is well combined, add the salt and soft butter.
- Let the dough ferment for 30min a 30°C (86°F).
- Divide portions of the dough of 30-40gr and round them with your hands.
- Let rest for 10 minutes, and finally, give them the final shape. Place the buns on a baking sheet
- Let proof the buns at 28°C (82°F) for 90 minutes. Before baking, let leave at room temperature for 5-10 minutes to form a thin "skin" on the surface.
- Polish with yolk and heavy cream (or milk) in equal weight and bake at 180°C (356°F) for about 15 minutes.
- Once baked, let cool the sandwiches very quickly to preserve their moisture.
Nutrition Label
Serving: 100g | Calories: 1186kcal | Carbohydrates: 183g | Protein: 27g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 96mg | Sodium: 337mg | Potassium: 485mg | Fiber: 6g | Sugar: 21g | Vitamin A: 1147IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 10mg
Translated from Italian with Love
