Panini Morbidi
A recipe for Panini Morbidi from the cookbook, Artisan Italian Baking at Home! These small, versatile buns are perfect on their own or paired with a variety of spreads and fillings.
Servings 12 Buns
Ingredients
- 5 grams fresh yeast
- 250 grams cool water
- 500 grams bread flour
- 65 grams extra virgin olive oil
- 50 grams white sugar
- 1 egg yolk
- 10 grams salt
- Milk for brushing
- Sesame seeds to taste (optional)
Instructions
- To make the dough, in a bowl, dissolve the yeast in the water.
- Sift the flour into the bowl of a stand mixer fitted with the hook attachment. Start the mixer on a slow speed, and slowly add all the yeast mixture. Knead for a few minutes until you have a smooth and firm ball.
- Now it's time to slowly add the oil and knead for a few minutes until you get a ball again. Then add the sugar and repeat.
- Once all the sugar has been incorporated, add the egg yolk and mix again.
- Finally, add all the salt and knead for 30 seconds.
- Place the dough in a graduated container, and mark the level reached. Wrap the container with plastic wrap.
- For the bulk rise, keep your dough in a warm place (77˚F/25˚C). With this pleasant temperature, your dough will double in 1 1/2 hours.
- When your dough has doubled, unload it to your workspace, and with a bench scraper, start cutting it in small, 75-gram portions.
- Form little balls, sprinkle them with water, and then dip them in the sesame seeds, if using.
- Place them on a baking sheet 2 inches (5 centimeters) from each other. Repeat until the baking sheet is full, and then cover it with plastic wrap and leave the buns to rise at 77˚F (25˚C) for a maximum of 45 to 50 minutes.
- Preheat the oven to 350˚F (180˚C).
- Gently brush the leavened buns with milk so that during baking they will acquire a pleasant color.
- Bake the buns for 15 minutes, or until done but still tender.
- Remove them from the oven and immediately cover them with a cotton towel. Don't let them cool uncovered or they'll become hard.