Panini All'oli is a Italian bread rolls made with different shapes. Please don't ask me what's the meaning of Panini All'Olio, I definitely don't know. If anybody know the meaning of it I would be glad to know about that. I made this very long time age and it's been sitting in drafts. If you are continuously reading my blog for the past few weeks, you should have notice about the marathon among the bloggers. Since I don't want to miss the marathon, I'm posting this today..
Again don't forget to check our bloggers in marathon Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.
Preparation Time: 20 minutes+ rising time
Cooking Time: 15 minutes
Makes 12 rolls
Unbleached bread flour- 450 g
Dried yeast- 1 1/2 tsp
Warm water- 250 ml
Olive oil- 60 ml
Salt- 1 tsp
Sift the flour and salt in a large bowl. Add the dried yeast and mix well. Make a well in the center, add the olive oil and warm water little by little to make smooth elastic dough. Knead the dough for 5 to 10 minutes. Place the dough in a clean, oiled bowl. Cover with a cling film and allow it to rise for 1 hour or until doubled in size. Take the dough and punch the air back. Divide the dough into 12 equal rolls and make it into shapes as follows.
To make finger shaped rolls:
1. Roll each piece into oval shape.
2. Start twisting the oval shape from the wider end
3. Form it into a finger shaped rolls.
To make twisted spiral rolls:
1. Roll each piece of dough into 30 cm long and 4 cm wide
2. Twist it loosely into spiral shapes and join the edges together
Place the finger shaped rolls and spiral shaped rolls in a baking sheet. For the remaining rolls make them into round balls and place it in a baking sheet. Cover loosely with a cling film and allow it to rise for 30 minutes.
Meanwhile Preheat the oven to 200 degree Celsius.
To make artichoke shaped rolls:
1. Using kitchen scissors make 5 mm deep cuts in the plain round dough.
Bake it in the preheated oven for 15 minutes.
Serve warm with butter and jam or just with hummus.
This recipe goes to yeastspotting