Tomato Paste Rolls "panini al concentrato di pomodoro"
How to make Tomato Paste Rolls Recipe "panini al concentrato di pomodoro" - Preparation time: 1 hour – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes
10 Servings
Ingredients:
3 1/2 oz. (100 g) potatoes, peeled
8 cups (1 kg) all-purpose flour
6 tbsp. (100 g) tomato paste
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
1/2 stick (50 g) unsalted butter, softened
1 tbsp. (18 g) salt
Method:
Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until very tender, 15 to 20 minutes. Drain the potatoes, let cool slightly, and then mash them to obtain a puree. Let cool.
Put the flour onto a clean work surface and make a well in the center. Mix in the tomato paste. Dissolve the yeast in the water, pour it into the flour mixture, and begin to knead. Add the cooled potato puree, then add the butter and salt. Continue to knead until the dough is soft, smooth, and elastic.
Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 30 minutes, then form into small rolls, each weighing about 1 3/4 ounces (50 g).
Arrange the rolls, properly spaced, in a baking pan lined with parchment paper. Let rise, covered with plastic wrap, until doubled in size, about 40 minutes.
Bake at 375°F (190°C) for 15 minutes, or until golden brown.
Chef’s tips:
Tomato bread rolls are excellent served with burrata, a fresh, buttery cheese of mozzarella curds and cream that’s traditional in Puglia. It’s becoming available at cheese shops throughout the U.S.
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