When you think of panini, what immediately comes to mind is likely the popular grilled/pressed sandwiches stuffed with meats, cheeses and vegetables. But in reality, panini is the plural of panino, which means “little bread rolls” in Italian. I myself did not realize this until I came across a recipe in my Betty Crocker Italian Cooking for Little Bread Rolls.
AKA, Panini. I’ve made this recipe several times since Jay got me this cookbook a couple years ago, and I love it because it’s simple, easy, and compared with a lot of bread recipes, it doesn’t seem to take too long.
And fresh from the oven, they are divine. Crusty on the outside, warm and soft on the inside. They’re big enough that as much as I love my bread, I usually split one with the bambino. Unless a delicious red pasta sauce is a component of the main meal–Then I have a tendency to go overboard with sopping up any leftover sauce with the bread. But it’s worth slipping into a carb-coma at the end of dinner.
I’ve made these both in the stand mixer (which is much easier) as well as the more traditional way, but I think what I love most about this recipe is just how easy it is. There’s no rolling or patting out of the dough or making fancy shapes. If you can make a ball from a piece of bread dough, you can make these rolls. And I highly recommend that you do.
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