Egg Panini Roll

Panini all’ Uovo

Cooking With Nick Stellino
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Ingredients:

½ cup Water
½ cup Milk
1 ½ Tablespoons dry Yeast
1 teaspoon Sugar
4 cups Flour
1 ½ teaspoons Salt
2 Eggs
1 Tablespoon Olive Oil
1 large Egg beaten with a pinch of Salt
Serves 4 or more. Makes 8 Rolls
Printable Version
Heat the water and milk in a small saucepan until warm but not hot ( 110 degrees). Remove from the heat and stir in the yeast and sugar. Allow the mixture to rest for 5 minutes to bloom.
Combine 3 1/2 cups of flour and the salt in a large mixing bowl. Stir in the yeast mixture, eggs, and oil. Turn the dough out onto a counter and continue kneading in the remaining flour to form a smooth, elastic dough, about 5 minutes.
Place the dough in an oiled bowl and cover with a dry towel or plastic wrap. Let the dough rise in a warm, draft free space until doubled in bulk, about 45 minutes.
Preheat the oven to 375 degreesF.
Turn the dough out onto a counter and cut into 8 equal portions. Roll each piece into a 6x4" rectangle. Roll up the long end to form a thick cigar shape, pinching the edge to seal. Pinch the ends and fold under. Place the rolls seam side down on a heavily floured baking sheet. Cover with plastic wrap and allow to rise until almost doubled in bulk, about 20 minutes. With a sharp knife or razor, slash 3-4 small cuts into the top of each roll.
Gently brush the rolls with the egg wash and bake in the preheated oven for 35 minutes, or until nicely browned. Remove the rolls to a cooling rack until ready to use.
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