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homamade Italian panini bread recipe
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📋Italian Milk Bread Rolls Recipe (Panini Al Latte)

This Italian milk bread rolls recipe is a slightly sweet, soft, and small dinner roll called Panini al Latte. The dough of these fluffy buns is made with flour, milk, egg, and butter. They are golden brown and served fresh with gourmet filling at buffets or children's parties. This milk bread recipe is easy; it is a fun activity to do with the children.
Course Bread
Cuisine Italian
Keyword milk bread, rolls, Sandwich
Prep Time 3 hours
Cook Time 20 minutes
Total Time 5 hours 30 minutes
Servings 6 Rolls
Calories 357kcal

Ingredients

Instructions

Making the dough with a bread machine

  • Prepare the wet ingredients: melt the butter with the milk in the microwave for 1 minute at low power
    1 cup milk, 3 tablespoon melted butter
  • Let them cool down before you add the egg otherwise, the egg will cook. Add the egg and mix until all the wet ingredients are combined
    1 fresh eggs
  • Prepare the dry ingredients: mix the flour with the salt and the sugar and stir with a fork
    3 cup flour, ⅓ cup caster sugar, 1.5 teaspoon salt
  • Pour the wet ingredients into the bread machine bucket
  • Add the dry ingredients
    add the dry ingredients
  • Put the dry yeast
    1 pkg yeast
    place the ingredients in the bread machine
  • Place the basket in the bread machine with the cycle "Dough". The dough will be ready in 1.5 hours
    make the dough in the bread machine
  • Before you take out the dough from the bread machine basket, make sure you have sprinkled the surfaced of the board with plenty of flour. The dough will be sticky so you need to coat it with flour immediately to stop it from sticking to your hands.

If you don't have a bread machine

  • To activate the yeast mix the Dry Active Yeast with ¼ cup of the milk needed for the recipe. The milk should be lukewarm. Add ½ teaspoon of sugar, and let it rest until it becomes foamy.
  • In the meantime, strain the flour along with the sugar and the salt into a bowl, ensuring they are completely mixed. Make a ‘well’ in the centre of the flour mix.
  • Combine all the wet ingredients together: milk, butter, eggs and the frosty yeast. Slowly pour them in the ‘well’ of the flour and mix it with the wet ingredients gradually, using your fingers.
  • Once they are thoroughly mixed, you can either continue mixing the flour with your hands, or put it into an electric mixer with a dough hook. Mix it until the dough becomes a ball that comes away easily from the side of the bowl.
  • Take the dough out of the bowl and knead it on a flat surface. Shape it into a smooth ball and place it into an oiled bowl covered with a wet towel to rest. Let it rise for 2 hours.

Making the Buns

  • Once the dough is ready, you can start making the buns. To make sure they are all the same size cut the dough in half, and cut each part in half again until you reach the size and number of buns you want.
  • If you want a shine look, brush them with an egg wash (1 egg and some milk).
    1 extra egg for brushing
  • If you are making Panini, the rolls should fit inside the palm of your hand, as they have to rest for another 30 minutes they will double in size. It does not matter if they do not look perfect, they will automatically develop into nice, round and smooth buns once they have levitated.
  • If you are making Hamburger Buns cut the dough in 6 equal pieces to make 6 nice large buns.
  • Once the Buns have rested for 30 minutes, you can cook them in a hot oven at 350 F - 180C for 20 minutes.

Video

Notes

  • IMPORTANT: in the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
  • Before you take out the dough from the bread machine basket, make sure you have sprinkled the surfaced of the board with plenty of flour. The dough will be sticky so you need to coat it with flour immediately to stop it from sticking to your hands.
  • To make sure they are all the same size cut the dough in half, and cut each part in half again until you reach the size and number of buns you want.
  • If you are making Panini, the rolls should fit inside the palm of your hand, as they have to rest for another 30 minutes they will double in size.
  • It does not matter if they do not look perfect, they will automatically develop into nice, round, and smooth buns once they have risen.

Nutrition

Calories: 357kcal | Carbohydrates: 60g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 661mg | Potassium: 130mg | Fiber: 1g | Sugar: 13g | Vitamin A: 285IU | Calcium: 61mg | Iron: 3mg