Ingredients
1 package [8 grams] active dry yeast OR 1 cake compressed yeast
1 cup water
2 tablespoons sugar or baker's malt
1 1/2 teaspoons salt
1/4 cup olive oil or salad oil
3 1/4 to 3 1/2 cups sifted all-purpose flour
For brushing
1 egg
1 tablespoon water
Directions
In a large mixing bowl, soften active dry yeast in warm water, or compressed yeast in lukewarm water.
Add sugar, salt, and oil; stir to dissolve sugar.
Gradually add 3 cups of the flour (or enough to make a soft dough).
Turn out on floured surface. Cover; let rest 10 minutes.
Knead till smooth and elastic, about 8 to 10 minutes, kneading in remaining 1/4 to 1/2 cup flour.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double, about 1 1/2 to 1 3/4 hours.
Turn out on lightly floured surface; form in ball. Cover; let rest 10 minutes.
Place shaped rolls about 3 inches apart on greased baking sheet.
Add 1 tablespoon water to the egg; brush mixture over top and sides of the rolls.
Cover with damp cloth, but don't let it touch the dough. (Make a tent by placing cloth over tall tumblers.)
Let rise in warm place till double, about 45 to 60 minutes. (When ready to bake, place large shallow pan on bottom rack of oven; fill with boiling water.)
Bake in moderate oven (375 degrees F) 20 minutes.
Makes 12.
Notes
This recipe was taken from "Meals with a Foreign Flair" which was put together by "Better Homes and Gardens" and published by Meredith Press in 1963. For the complete copyright-free cookbook see www.archives. org....Photo of store-bought panini: Mary Melfi. |
