Wholemeal panini rolls
Recipe for soft wholemeal panini rolls, - baked with coarse wholemeal (graham) flour.This recipe makes 8 panini sandwich rolls.
Servings 8 rolls
Ingredients
- 25 g fresh yeast
- 275 g plain flour possibly a little more if kneading by hand
- 200 g coarse wholemeal flour graham flour
- 350 ml lukewarm water
- 2 tbsp oil
- 1 tbsp honey or sugar
- 1 tsp salt
Instructions
- Dissolve the yeast in the water and add the honey (or sugar) and oil.
- Mix the plain flour, wholemeal flour and salt, and add it a little at a time while kneading the dough.
- Knead the dough for 5-8 minutes, ideally in a stand mixer, until it comes away from the sides of the bowl and gathers into a ball. The dough should be soft and slightly sticky. If you knead the dough by hand, you may need to add a little more flour. Oil your hands lightly while kneading, if you like.
- Gather the dough into a ball, with a little oil on your hands if needed, and return it to the bowl to rise.
- Cover the dough with cling film and a tea towel and leave it to rise for about 45 minutes.
- Divide the dough into 8 equal pieces, - about 110 g each, and shape into oval rolls. Use a little water or oil on your hands if the dough sticks, - avoid adding more flour. Tighten the surface of the dough as you go by tucking the "ends" underneath the roll.*The dough is sticky, and it should be - that is what gives the softest, moistest result.
- Rub a little oil onto the worktop and, using your fingers, press each roll out into an oblong panini. It should be a good 1/2 cm thick.
- Place the panini on 2 baking trays and leave them to prove under a tea towel for about 20 minutes.
- Bake the rolls, one tray at a time, for about 12-14 minutes at 200°C in a conventional oven (top and bottom heat). They should stay very pale, so don't give them any longer than this.You can also bake both trays at once at 180°C for about 12-14 minutes.