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Panna di Latte Bread Rolls

Panna di Latte Bread Rolls

Let’s make some Panna di Latte, the famous milk bread rolls. Panna di latte bread rolls is a must try for bread lovers. Soft, spongy and delicious, I can bet it can turn anyone into a paniphile. You can easily make this at home and enjoy it however you like.

Ingredients you need for Panna di latte

500 gms flour
300 ml milk
50 gms butter, melted
60 gms sugar
7 gms (1 sachet) dry yeast
7 gms salt
Milk, to brush the top (lukewarm)
1 egg, to brush the top

 

Method

Heat the milk in the microwave for about 40 seconds. Add half the sugar and all the dry yeast
to it, mix well and set aside to activate.

Use your hands (Claw Shape) to begin to mix all the ingredients together in the bowl.

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For those of you mixing by hand, get ready to get messy.

Place your flour, salt, melted butter and the rest of the sugar in a large bowl and then add the yeast mixture once it has become frothy, then, with your dough spatula, begin scraping the flour into your water, paying special attention to the sides and bottom. As your dough comes together, get your spare hand into the mix and, starting at the edge of your bowl, fold the dough over itself with the spatula as you use your other hand to squish any dry spots to ensure they get incorporated.

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You will need a Dough spatula. If you don’t have one, you can get one from Bunnings(Paint Scraper). That’s what I use.

Take the dough out of the bowl and place it on a bench top or flat surface.

Knead for 10 minutes, until you get very smooth and elastic dough.  NOTE: you may need a little more flour, add little by little up to 3 tbsp till you have a soft, smooth and pliable dough (but not sticky).

Make a ball with the kneaded dough, dust it with flour and set it aside in a large bowl covered with a dry cloth at room temperature to rise for at least 2 hours or until it doubles in volume.

When the dough is ready, roll it into a thick sausage shape.

Cut pieces of 30 gm each from it and make them into balls by pulling the sides down and tucking them into the bottom of the ball.  This will ensure that your Panini will be smooth and not wrinkled/cracked.

Put the Panini on a baking tray lined with baking paper and brush them with some lukewarm milk.

Let them rise for another 30 minutes in a warm place. After 30 minutes, brush them with some beaten egg.

I used a baking dish with a lip and fill it with little balls of dough stuck together, so when they bake they’ll become 1 large loaf of bread that has pull apart little balls.

Bake in a preheated oven at 220°C (200°C for a fan forced oven) for 15 to 18 minutes or until golden brown. Once done, take them out of the oven and put the rolls on a baking rack to cool down for a bit. The Panna di latte – Milk bread rolls are ready to serve!

I add a bit of butter and jam when they are still fresh and warm, straight out of the oven.

You can enjoy it however you like.

Bon Appetite.

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Panna di Latte Bread Rolls

October 21, 2020
: 20-25 small Panini
: 3 hr
: Medium

By:

Ingredients
  • 500 gms flour
  • 300 ml milk
  • 50 gms butter, melted
  • 60 gms sugar
  • 7 gms (1 sachet) dry yeast
  • 7 gms salt
  • Milk, to brush the top (lukewarm)
  • 1 egg, to brush the top
Directions
  • Step 1 Heat the milk in the microwave for about 40 seconds. Add half the sugar and all the dry yeast to it, mix well and set aside to activate.
  • Step 2 In the meantime, put the flour, salt, melted butter and the rest of the sugar in a mixer with a dough hook. When the yeast mixture is frothy pour it into the mixer.
  • Step 3 Knead for 5 to 10 minutes, until you get very smooth and elastic dough. NOTE: you may need a little more flour, add little by little up to 3 tbsp till you have a soft, smooth and pliable dough (but not sticky).
  • Step 4 Make a ball with the kneaded dough, dust it with flour and set it aside in a large bowl covered with a dry cloth to rise for at least 2 hours or until it doubles in volume.
  • Step 5 When the dough is ready, roll it into a thick sausage shape.
  • Step 6 Cut pieces of 30 gms each from it and make them into balls by pulling the sides down and tucking them into the bottom of the ball. This will ensure that your Panini will be smooth and not wrinkled/cracked.
  • Step 7 Put the Panini on a baking tray lined with baking paper and brush them with some lukewarm milk.
  • Step 8 Let them rise for another 30 minutes in a warm place. After 30 minutes, brush them with some beaten egg.
  • Step 9 Bake in a preheated oven at 220°C (200°C for a fan forced oven) for 15 to 18 minutes or until golden brown.



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