Panini all’Olio are soft Italian olive oil bread rolls with a light golden crust and a fluffy, tender crumb. Popular in Italy for sandwiches, sliders, and party platters, these rolls are simple yet incredibly satisfying. Their delicate texture and mild flavor make them perfect for filling with cheese, salami, vegetables, or grilled meats.

Why You’ll Love This Recipe

These Italian bread rolls are soft, airy, and easy to make with simple pantry ingredients. Unlike crusty artisan breads, Panini all’Olio have a delicate texture that stays soft for days thanks to the olive oil, milk, and egg in the dough. They are versatile enough for sandwiches, burgers, sliders, or dinner rolls.

Another reason to love this recipe is that it uses all-purpose flour instead of bread flour, making it accessible for home bakers without special ingredients. The dough is straightforward to prepare, and the rolls bake into beautifully golden buns with a shiny finish.

Whether served fresh from the oven or filled for lunch, these rolls are comforting and flavorful every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bread rolls:

• ¾ cup + 2 tablespoons (215g) lukewarm milk
• 2 teaspoons (7g) dried yeast
• 1 large egg
• 3 tablespoons (40g) olive oil
• 3 cups (420g) all-purpose flour
• 1½ teaspoons (8g) salt
• 1 tablespoon (15g) white granulated sugar

For the egg wash:

• 1 egg
• 2 tablespoons milk

Optional sandwich fillings:

• Turkey slices
• Salami
• Cheese slices
• Lettuce
• Tomato slices
• Grilled beef patties

Directions

1. Pour the lukewarm milk into a bowl and stir in the dried yeast. Let it sit for about 5 minutes until foamy.
2. Add the egg and olive oil to the yeast mixture and whisk gently until combined.
3. In the bowl of a stand mixer, combine the flour, salt, and sugar.
4. Pour the wet ingredients into the dry ingredients. Knead the dough on medium-high speed for 5–8 minutes until smooth and elastic.
5. Transfer the dough to a lightly oiled bowl. Cover and let it rise for about 2 hours or until doubled in size.
6. Turn the dough onto a work surface and divide it into 14–15 equal pieces, approximately 50g each.
7. Shape each piece into a smooth ball by pinching the seams underneath.
8. Place the dough balls on a parchment-lined baking sheet, leaving space between them.
9. Cover loosely and let the rolls rise again for about 25 minutes until puffed.
10. In a small bowl, whisk together 1 egg and 2 tablespoons milk for the egg wash.
11. Brush the tops of the rolls lightly with the egg wash.
12. Bake in a preheated oven at 320°F (160°C) for 15–18 minutes until golden brown.
13. Let the rolls cool for 15 minutes before serving or filling.

Servings and timing

Servings: 14–15 small rolls

Prep Time: 25 minutes

Rise Time: 2 hours 25 minutes

Bake Time: 15–18 minutes

Total Time: About 3 hours

Variations

Cheese Rolls
Add shredded mozzarella or parmesan to the dough for extra richness and flavor.

Herb Rolls
Mix dried oregano, basil, or rosemary into the dough for aromatic Italian-style bread.

Slider Buns
Shape larger 100g dough balls instead of 50g portions to create burger buns.

Whole Wheat Version
Replace one cup of all-purpose flour with whole wheat flour for a nuttier taste and heartier texture.

Sesame Topping
Sprinkle sesame seeds on top before baking for added crunch and flavor.

Storage/Reheating

Store the cooled rolls in an airtight container or zip-top bag at room temperature for up to 3 days. They remain soft and tender thanks to the olive oil in the dough.

For longer storage, freeze the rolls in a freezer-safe bag for up to 2 months. Thaw at room temperature before reheating.

To reheat, place the rolls in a 300°F (150°C) oven for about 5 minutes until warm. Avoid overheating to prevent dryness.

FAQs

Can I make Panini all’Olio without a stand mixer?

Yes, you can mix and knead the dough by hand. Stretch-and-fold techniques also work well for this soft dough.

Can I use bread flour instead of all-purpose flour?

You can, but the rolls may become slightly chewier and develop a firmer crust.

Why are my rolls dense?

Dense rolls are usually caused by under-kneading, inactive yeast, or insufficient rising time.

Can I freeze the dough?

Yes, you can freeze the dough after the first rise. Thaw overnight in the refrigerator before shaping.

What fillings work best with these rolls?

Cheese, salami, turkey, grilled vegetables, and beef patties all pair wonderfully with these soft rolls.

Can I make larger buns?

Yes, divide the dough into larger portions for burger-sized buns and bake slightly longer.

Why is the egg wash important?

The egg wash gives the rolls their shiny golden appearance and soft finish.

How do I know when the dough has risen enough?

The dough should roughly double in size and slowly spring back when gently pressed.

Can I use instant yeast?

Yes, instant yeast works well and can be mixed directly with the dry ingredients.

Are these rolls good for meal prep?

Absolutely. They stay soft for several days and freeze very well for future meals.

Conclusion

Panini all’Olio are wonderfully soft Italian bread rolls that combine simplicity with incredible texture and flavor. Their tender crumb, light olive oil richness, and golden crust make them perfect for sandwiches, sliders, or serving alongside meals. Easy to prepare and versatile enough for countless fillings, these rolls are a delicious addition to any home baker’s recipe collection.

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