Dill Rolls "panini all'aneto"

How to make Dill Rolls Recipe "panini all'aneto" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
10 dill sprigs
2 1/2 cups (600 ml) lukewarm water
2 2/3 tbsp. (25 g) fresh yeast, crumbled
1/2 stick (50 g) butter, softened
1 tbsp. (18 g) salt

Method:
Wash and dry the dill, chop it finely and mix it into the butter to make a soft, firm cream. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the butter with the dill and, when the dough is almost ready, add the salt. Knead until the dough is smooth, dry, and elastic.

Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes, then break it into small balls, each weighing about 1 3/4 ounces (50 g).

Arrange them, floured and properly spaced, on a baking pan lined with parchment paper. Let them rise, covered with plastic wrap, for about 1 hour until they have doubled in size. Bake in the oven at 350-375°F (180-190°C) for about 15 minutes.

Chef’s tips:
When you prepare bread that is enriched with special flavors, make sure the individual rolls never exceed 1 3/4 ounces (50 g) in weight. They are intended to be an elegant accompaniment at the table, and they are meant to be small.

Dill Rolls "panini all'aneto"