Parmigiano-Reggiano cheese Rolls
How to make Parmigiano-Reggiano cheese Rolls Recipe "panini al parmigiano" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes
10 Servings
Ingredients:
8 cups (1 kg) all-purpose flour
5 1/4 oz. (150 g) fresh grated Parmigiano-Reggiano cheese
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 cups plus 2 tsp. (500 ml) lukewarm milk
1/3 stick (40 g) unsalted butter, softened
1 tbsp. plus 1 tsp. (25 g) salt
Method:
Put the flour onto a clean work surface and make a well in the center. Mix in the Parmigiano-Reggiano cheese. Dissolve the yeast in the milk, pour it into the flour mixture, and begin to knead. When the dough begins to form, add the butter and lastly, the salt. Continue to knead until the dough is soft, smooth, and elastic.
Cover the dough with a sheet of lightly greased plastic wrap, let rest for about 10 minutes, and then form into small rolls, each weighing about 1 3/4 ounces (50 g).
Arrange the rolls, floured and properly spaced, in a baking pan lined with parchment paper. Let rise, covered with plastic wrap, until doubled in size, about 1 hour.
Before baking, sprinkle the surface of the rolls with a little Parmigiano-Reggiano cheese. Bake at 350°F (180°C) for 15 minutes, or until golden brown.
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| Parmigiano-Reggiano cheese Rolls |
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