Shallot and sesame seed rolls "panini allo scalogno e semi di sesamo"

How to make shallot and sesame seed rolls Recipe "panini allo scalogno e semi di sesamo" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
2 tbsp. (20 g) shallots, diced
2 1/2 cups (600 ml) lukewarm water
2 tbsp. plus 2 tsp. (25 g) fresh yeast, ncrumbled
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
1 tbsp. (18 g) salt
sesame seeds

Method:
Put the flour onto a clean work surface and make a well in the center. Add the shallots. 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 oil. Lastly, add the salt and 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 form it into small balls, each weighing about 1 3/4 ounces (50 g). Moisten them with a little water at room temperature and roll them in the sesame seeds to coat.

Arrange them, floured and properly spaced, on a baking pan lined with parchment paper and let them rise, covered with plastic, 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.

Shallot and sesame seed rolls "panini allo scalogno e semi di sesamo"