Description
Easy Italian no-knead panini bread with a golden, crusty exterior and soft interior. These homemade panini rolls come together with simple pantry ingredients and are ready in about one hour, making them perfect for sandwiches, soups, salads, cheese, and charcuterie.
Ingredients
Scale
- 1 3/4 cups (420 ml) lukewarm water, plus more if needed
- 2 teaspoons active dry yeast or instant yeast
- 1/2 teaspoon sugar
- 4 cups (500 grams) unbleached all-purpose flour, plus more for dusting
- 1 1/2 teaspoons fine salt
- 1 tablespoon (15 ml) olive oil
Instructions
- Mix the lukewarm water, yeast, and sugar in a jug or small bowl. Let the mixture rest for about 5 minutes, until foamy. If using instant yeast, add it directly to the flour instead.
- Combine the flour and salt in a large bowl.
- Preheat the oven to 250°F (120°C), then turn the oven off to create a warm environment for the dough.
- Pour the yeast mixture into the flour mixture, add the olive oil, and stir with a spoon or spatula until no dry flour remains. Add a little extra water if needed to fully incorporate the flour.
- Cover the bowl with a damp kitchen towel or plastic wrap. Place it in the warm oven and let the dough rise for 30 to 40 minutes.
- Remove the risen dough from the oven. Preheat the oven to 440°F (220°C) and line a large baking sheet with parchment paper.
- Gently loosen the dough from the bowl and turn it onto a generously floured work surface without pressing out the air.
- Dust the dough with flour and divide it into 10 roughly equal pieces using a dough scraper or large knife.
- Gently roll or shape each piece, using extra flour on your hands and work surface as needed. Arrange the rolls on the prepared baking sheet.
- Bake for about 20 to 25 minutes, until the panini rolls are golden and crusty. Serve warm or allow them to cool before filling.
Notes
- For the most accurate flour measurement, use a digital kitchen scale. If measuring with cups, spoon the flour into the measuring cup and level it with a knife instead of scooping directly from the bag.
- Different flours absorb different amounts of water. Start with the listed amount and add a little more water only if needed to bring all the flour into the dough.
- The warm-oven method speeds up the rising process. Heat the oven briefly to 250°F (120°C), switch it off, and then place the covered dough inside.
- Handle the risen dough gently so you do not deflate the air pockets that create the light interior.
- All-purpose flour produces a softer crumb, while bread flour can create a crispier crust. If using whole-wheat flour, replace no more than half of the all-purpose flour for the best texture.
- Store cooled panini bread in a closed paper bag at room temperature for 1 to 2 days. Toast or grill the rolls to restore crispness.
- For longer storage, freeze fresh rolls in a sealed freezer bag and thaw them at room temperature before serving.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 196
- Sugar: 1
- Sodium: 1
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 1
- Protein: 5
- Cholesterol: 0