May

14

Rolls with raisins

May 14, 2009 | 2 Comments


Panino con l’uva brings back memories of my childhood: soft white bread and a lots of raisins. We didn’t have many snacks when I was little and this panino was so delicious that I found every excuse to go to the bakery to buy it. Then I’d eat it on the way home so my mom wouldn’t know, or at least I thought she didn’t.

You can still find them in every bakery and natural stores have their own version with whole wheat, kamut or farro flour, but they’re so expensive that’s it’s outrageous to buy them. Thus, I decided to try and prepare my own. I wasn’t so hopeful because I thought it would have been really difficult to make “soft” panini. I don’t have sourdough so I used yeast instead but they came out really good, soft and tasty just like the ones I buy. I added whole wheat flour to make them healthier and they actually gained in flavor and texture. The panini can be frozen when cooled off and simply defrosted at room temperature when you want to eat them again, they taste just like freshly made.

Ingredients:

2 cups all purpose flour
1 1/2 cups + 1 Tbsp. whole wheat flour
2 Tbsp. honey
1 fresh cake yeast (25 grams) or 1 envelope dry active yeast
1/4 tsp. salt
3 Tbsp. extra virgin olive oil
3/4 cups sultana raisins

Makes about 12 rolls

Preparation:

Soak the raisins for 20 minutes in lukewarm water then dry them on a kitchen towel.
Dilute the yeast cake in 1 cup of lukewarm warm water and honey. Add the yeast mixture to the flours and combine together with oil and salt. Knead the dough until playable, about 10 minute then add the raisins previously dusted with flour and knead until well combined.
Cover the dough with a kitchen towel and let it raise in a dry place, I usually put in the oven, for 2 and a half hours.
Shape the dough in 12 rolls, place them on a baking sheet covered with oven paper and let them raise for other 30 minutes.
Heat up the oven to 350° and bake the rolls for 20-25 minutes or until golden brown.

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Comments

2 Comments so far

  1. Annette Bronzini on June 1, 2009 10:29 pm

    I would love to try your Rolls with Raisins. Would you please tell me the “cup” conversion for the flours? Thank you for your blogs and recipes! I enjoy them very much.

  2. admin on June 3, 2009 10:03 am

    @annette: here’s the cup conversion for the flours 2 cups all purpose flour, 1 1/2 + 1 Tbsp. whole wheat flour.

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