Crusty Italian Panini Rolls: A No-Knead Delight

If you’re craving a rustic, crusty Italian panini bread that requires minimal effort and no kneading, you’re in for a treat. This no-knead recipe yields rolls with a satisfying chewy texture, perfect for sandwiches or enjoying on their own.​Mangia Bedda+1Mangia Bedda+1Mangia Bedda+1Mangia Bedda+1

🥖 No-Knead Italian Panini Bread Recipe

Ingredients:

• 3 ½ cups (440g) all-purpose flour​smokingchimney.com+2Log in or sign up to view+2Log in or sign up to view+2
• 1 teaspoon salt​Log in or sign up to view+3minoomakesstuff.com+3smokingchimney.com+3
• ½ teaspoon sugar​smokingchimney.com+3Log in or sign up to view+3Log in or sign up to view+3
• 2 teaspoons active dry yeast​YouTube+7minoomakesstuff.com+7smokingchimney.com+7
• 1 ½ cups (360ml) lukewarm water​
• 1 tablespoon (15ml) olive oil​

Instructions:

1. Mix the Dry Ingredients:
   In a large bowl, combine the flour, salt, sugar, and yeast.
2. Add Wet Ingredients:
   Pour in the lukewarm water and olive oil. Stir until a sticky dough forms.
3. First Rise:
   Cover the bowl with plastic wrap or a damp cloth. Let the dough rest at room temperature for about 24 hours. This long fermentation develops flavor and gluten structure.
4. Shape the Dough:
   Generously flour your work surface and hands. Gently turn out the dough onto the floured surface. Using a bench scraper or sharp knife, divide the dough into 6 equal pieces. Shape each piece into a roll, handling the dough gently to preserve the air pockets.
5. Second Rise:
   Place the shaped rolls onto a parchment-lined baking sheet. Cover with a clean kitchen towel and let them rest for about 2 hours, allowing them to puff up slightly.
6. Preheat the Oven:
   Preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven to heat.
7. Bake:
   Carefully transfer the rolls onto the preheated baking surface. Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
8. Cool:
   Remove the rolls from the oven and let them cool on a wire rack before slicing.

💡 Pro Tips

• Handling Sticky Dough: This high-hydration dough is sticky, which contributes to the bread’s airy texture. Flour your hands and work surface generously to manage the stickiness.​Mangia Bedda+1Bon Appétit+1
• Use a Bench Scraper: A bench scraper is invaluable for dividing and shaping the dough without overhandling it.​Mangia Bedda
• Avoid Overhandling: Gently shape the dough to maintain the air pockets formed during fermentation.​Mangia Bedda
• Storage: These rolls are best enjoyed fresh but can be stored in a paper bag at room temperature for up to 2 days. To refresh, lightly mist with water and warm in the oven for a few minutes.​

🥪 Serving Suggestions

These crusty panini rolls are perfect for a variety of fillings. Try them with classic Italian ingredients like mozzarella, tomato, and basil, or fill them with your favorite meats and cheeses. They also pair wonderfully with soups and salads.​The clever meal

Enjoy baking and savoring these delightful Italian panini rolls!