fresh tomato rolls
panini ripieni arrotolati
TOTAL TIME: 4 hours
MAKES: 6 large rolls
Buttery rolls studded with slices of roasted tomatoes.
- Fine sea salt
- 6 medium tomatoes
- 1/2 cup warm water (105º to 115º)
- 2 1/4 teaspoons active dry yeast
- Generous pinch sugar
- 4 cups unbleached all-purpose flour plus more for kneading
- 2/3 cup whole milk, scalded and cooled
- 1/3 cup melted unsalted butter (5 1/2 tablespoons)
- Extra-virgin olive oil for brushing
Heat oven to 250º. Line a baking sheet with parchment paper. Bring a large saucepan of salted water to a boil. Drop tomatoes into water and boil 30 seconds. Using a slotted spoon, transfer tomatoes to a colander to drain. Quarter tomatoes lengthwise, then seed.
Place tomatoes on prepared baking sheet and sprinkle with 1/2 teaspoon fine sea salt. Bake until tomatoes are partially dried but still moist, about 2 hours. Meanwhile, prepare dough.
In a large bowl, stir together 1/3 cup warm water, yeast and sugar; let stand until foamy, about 15 minutes. (If mixture doesn’t foam, start over with new yeast.)
Add flour, milk, butter and 1 tablespoon salt to yeast mixture; mix together to form soft dough. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Brush a large bowl with oil, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, in a draft-free place at warm room temperature, until doubled in bulk, about 2 hours.
When tomatoes are ready, transfer baking sheet to a wire rack to cool. Meanwhile, line a second baking sheet with parchment paper. Turn out dough onto a lightly floured surface and knead several times to remove air. Cut dough into 6 equal pieces, then roll out each piece into a rectangular sheet, about 8 1/2 x 3 1/2 inches.
Brush dough with oil, leaving a 1/4-inch border, then divide tomatoes among dough.
Roll dough, from short ends in toward center, leaving a slight gap at center, and pinch ends to seal. Arrange on prepared baking sheet and let rise in a draft-free place at warm room temperature, 45 minutes.
Heat oven to 375º with rack in middle.
Brush tops of rolls with oil and bake, rotating pan once halfway through, until golden brown, about 40 minutes.
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