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Panini all’Olio

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Soft Italian olive oil bread rolls (Panini all’Olio) with a light golden crust and tender, fluffy interior. These versatile rolls are perfect for sandwiches, sliders, or serving alongside meals, and stay soft thanks to olive oil, milk, and egg in the dough.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 15–18 minutes
  • Total Time: About 3 hours
  • Yield: 14–15 rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 215 g (3/4 cup + 2 tbsp) lukewarm milk
  • 7 g (2 tsp) dried yeast
  • 1 large egg
  • 40 g (3 tbsp) olive oil
  • 420 g (3 cups) all-purpose flour
  • 8 g (1 1/2 tsp) salt
  • 15 g (1 tbsp) granulated sugar
  • 1 egg (for egg wash)
  • 2 tbsp milk (for egg wash)

Instructions

  1. Mix lukewarm milk and yeast in a bowl and let sit for 5 minutes until foamy.
  2. Add egg and olive oil to the yeast mixture and whisk to combine.
  3. In a bowl, combine flour, salt, and sugar.
  4. Add wet ingredients to dry ingredients and knead for 5–8 minutes until smooth and elastic.
  5. Place dough in an oiled bowl, cover, and let rise for about 2 hours until doubled.
  6. Divide dough into 14–15 equal pieces and shape into balls.
  7. Place on a baking sheet, cover, and let rise for 25 minutes.
  8. Brush with egg wash made from egg and milk.
  9. Bake at 320°F (160°C) for 15–18 minutes until golden.
  10. Cool slightly before serving or filling.

Notes

  • Kneading well is key to soft, elastic rolls.
  • Do not rush rising time for best texture.
  • Olive oil keeps rolls soft for several days.
  • Can be made into larger burger buns or sliders.
  • Freezes well for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/panini-allolio/