The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panini Rolls

Buster's picture

Panini Rolls

Does anyone have a recipe for making Panini rolls.  I have several bread making books of which 'The Italian Baker' by Carol Field is the best on Italian breads but the secction on Panini rolls does not cover what I want.  I want to emulate the approx 6 x 3 inch rather flat rolls, nice chewy texture, which are filled with various fillings (roasted vegs, cold meats, cheeses) and then toasted in a grill press - or Panini press.

JIP's picture

You could try a ciabatta and just cut it down to roll size or a focaccia for that matter.

Kenn's picture

I have used a receipie from the book "Home Baking" by Jeffrey Alfred & Naomi Duguid, I checked the book out from my local Library. The panni have Olives Green (no pimento) or brown either or both, really great.

maggie664's picture

From the various types of panini breads I have bought throughout NZ it is obvious that the bread recipes used are diverse. For the texture preferred by Buster I agree with JIP, that a focaccia recipe might do the trick. I've been thinking of trying a focaccia recipe for panini in my cafe because our supplier doesn't weigh the dough pieces, and some of my customers grumble if they get a skinny one - which is fair enough because the quantity of filling also varies.