Semolina Panini Buns
If your looking for something different for your Panini press then you should give these Semolina buns a try. Semolina really adds an amazing flavor and texture to these buns. I know that if you gave these buns a try you would never go back to ordinary bread again.
Ingredients
Night before:
- 1 1/4 cups bread flour
- 3/4 cup lukewarm water
- 1/4 teaspoon instant yeast
Day of:
- 2 1/4 cups lukewarm water
- 3 tablespoons olive oil
- 1 1/2 cups Semolina
- 3/4 teaspoon instant yeast
- 1 tablespoon salt
- 3 - 4 cups bread flour
- extra Semolina for dusting
Method
The night before combine the 1 1/4 cups bread flour, 3/4 cup lukewarm water and the 1/4 teaspoon instant yeast. Mix with a wooden spoon till smooth. Cover with plastic wrap and allow to rest in room temp over night. Prep all your ingredients before starting this will help to make things move faster. Using a large bowl add the water.
Add in the olive oil and semolina. Mix together till well blended.
Now, add in the night before ingredients. Mix and add in the instant yeast and salt. Mix till smooth.
Add in cup of flour and beat with a wooden spoon till smooth.
Add in another cup and a half of flour and mix. Sprinkle about a half a cup of flour onto a flat surface.
Pour out the wet dough onto the flour. Add about another 1/2 a cup of flour on top.
Begin to knead the dough add in the rest of the flour as needed. The dough should remain on the sticky side, so add flour slowly, you may not need it all. Knead the dough for about 10 minutes. The will become smooth and elastic but still a little sticky.
Add a little olive oil to a large clean bowl add dough and turn over a few time to lightly coat all sides of the dough with the oil.
Cover with plastic wrap and allow to rest for about 2 to 3 hours.
Turn on oven to 450F, if you are planning on using a stone place that into the oven to heat. Pour out dough onto a flat surface and cut in half. Place the other half back into the bowl and cover. Now, cut dough into 6 equal pieces.
Sprinkle some semolina onto the counter. Shape the pieces onto a ball and flatten with the palm of your hand.
Brush a little olive oil on each piece of dough. Cover with plastic wrap and allow to rest for 15 minutes.
Remove plastic wrap and dimple the tops of each piece of dough. Place on a parchment lined cookie sheet or place onto your stone and bake for about 20 minutes. The dough will be slightly spotted with brown but still be on the pale side. Continue with the second piece of dough. Makes 12 buns.
