Panini al Latte Sofficissimi (Soft Italian Milk Rolls)

These delightful Panini al Latte Sofficissimi are soft, fluffy, and quintessentially Italian, often enjoyed as part of breakfast or a light snack. Originating from northern Italy, particularly in regions like Lombardy where dairy products are abundant, these rolls showcase the region’s love for buttery, milky flavors. From my own personal experience, these rolls are a perfect introduction to Italian baking for beginners because they’re straightforward yet yield impressive results. Let me show you how I make these comforting milk rolls step by step.

Notes on What to Expect:

Your Panini al Latte should emerge golden, light, and soft. The texture will be slightly springy, with a subtle sweetness and a tender crumb perfect for filling with butter, jam, or savory spreads like prosciutto and cheese.

Recipe Overview:

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Time to Stand: 1.5-2 hours (for proofing)
• Total Time: ~2.5 hours
• Ease of Cooking: Easy
• Servings: 12 rolls
• Calories (per serving): ~150 kcal
• Cost of Ingredients: Low to Moderate
• Cuisine: Italian
• Course: Bread/Bakery

Equipment Needed:

• Large mixing bowl
• Stand mixer (optional)
• Kitchen scale
• Baking tray
• Parchment paper
• Kitchen towel
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Ingredients:

1. 500g all-purpose flour (or bread flour)
2. 7g dry yeast or 20g fresh yeast
3. 250ml warm milk
4. 50g sugar
5. 1 egg
6. 50g softened unsalted butter
7. 5g salt
8. Optional: 1 tsp honey (if substituting milk powder)
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Method:

1. Prepare the Dough:

• Dissolve the yeast in warm milk with a teaspoon of sugar to activate. Let it sit for 5-10 minutes until foamy.
• In a large bowl, combine flour, sugar, and salt. Mix in the yeast mixture, egg, and softened butter.

2. Knead the Dough:

• If using a stand mixer, knead the dough for 8-10 minutes until smooth and elastic. By hand, knead on a floured surface for about 10 minutes.
• The dough should be soft but not sticky. Add small amounts of flour if too wet.

3. Proof the Dough:

• Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1.5 hours or until doubled in size.

4. Shape the Rolls:

• Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball or oval shape, depending on your preference.
• Place the rolls on a parchment-lined baking tray, leaving space for expansion.

5. Second Proof:

• Cover the tray with a kitchen towel and let the rolls rise for another 30-40 minutes.

6. Bake:

• Preheat the oven to 180°C (356°F). Brush the tops of the rolls with milk or a beaten egg for a golden crust.
• Bake for 15-20 minutes until lightly golden.

Variations:

• Sweet Rolls: Add a bit more sugar and sprinkle with pearl sugar before baking.
• Whole Wheat: Replace 50% of the flour with whole wheat flour for a healthier option.
• Dairy-Free: Use almond or oat milk and replace butter with coconut oil or dairy-free margarine.

Tips and Substitutions:

• To ensure soft rolls, avoid over-flouring the dough.
• If you don’t have milk powder (sometimes included in recipes), a teaspoon of honey enhances softness.
• For a professional look, score the tops lightly before baking.
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Nutritional Information (per roll):

I hope this guide has made making Panini al Latte Sofficissimi seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.