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Panini Rolls

Thursday, 19 March 2020
Hello Dear Reader,

Just a quick little post today,  I want to show you how I form panini rolls. Panini rolls are usually popped into a sandwich press to warm and melt the filling and to squish the rolls flatter. But this week I've used mine simply toasted in a normal toaster and filled them with crispy fish fillets and loads of salad.

To get a nice texture and even crumb to the eventuating panini rolls there is a little bit of origami involved but that is has technical as it gets. I like to have even sized rolls so I weigh the dough first, divide my six and then portion out six little dough balls.

Here's how they came together in my kitchen-

-This is the recipe for the simple bread dough recipe I used

-Then I set this dough to rise in a warm spot

Puffed and proven 

Weight out the dough 

Divide into 6 balls 

Roll to form a ball, see this little video of how I do it 

Stretch out dough ball 

Into a longish oval 

Fold one side into the middle 

And then roll the dough over on itself 

Give it a good press to flatten 

Pop onto a lined tray, brush with a little water and sprinkle with sesame seeds 

Let rise until doubled in size 

And bake for 20 minutes at 200C or until golden brown 

Have a lovely day,

One Year Ago-No Blog Post Today 
Three Years Ago-No Blog Post Today 


  1. Wow these look amazing! Christina

  2. Hi Fiona,

    when I read your 'Wednesday Roundup' post yesterday, I hoped that you would post the recipe for the panini rolls. They look great and would be lovely as fish burgers.

    I make some crusty Italian bread rolls that I shape in the same way as croissants are shaped.
    After the dough has risen for the first time, I flatten the dough on a floured surface and roll it out keeping it as circular as possible. I then cut the circle into 8 wedges and roll each one up, starting at the wider edge and ending at the point. Each roll is then placed on a tray lined with baking paper, left to rise until doubled in size and then baked. They can be brushed with beaten egg before baking to give them a shiny surface. (I don't bother as 1 egg is too much and I hate wasting what's left.)

    In Italian, panini is the word for bread rolls but it is also used for a sandwich made with Italian bread that is filled and then eaten as is or toasted.

    You have reminded me that I haven't made bread rolls for a while. I'm going to make your panini and the crusty Italian rolls this weekend.

    Cheers, Maria.