Guido's Cucina

Guido's Cucina

Pani per la cena


I love to make home-made dinner rolls, which go especially well with my home-made lasagna or any other type of pasta. I call them Pani.

Printable version


  • 1 egg (best to use at room temperature)
  • 4 oz. water (75°F - 80°F)
  • 2 cups bread flour
  • 1 tablespoon non-fat dry milk
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1 pkg active dry yeast (2 tsp)
  • coarse salt, for sprinkling
  • white cornmeal
  • Istruzioni per prepararsi

    It is easiest to make the dough using a bread machine. Set the machine to "manual" or "dough" setting.

    Put all ingredients except cornmeal and coarse salt into the bread pan. Turn machine on. Check dough as it mixes, scraping sides of the bread pan to ensure all ingredients mix. Make sure it is not too wet or dry; adjust with flour or water if necessary.

    Turn out dough onto lightly floured work surface. Punch down. Divide into two, then divide each half into two again. Then divide each quarter again so you end up with eight pieces of dough roughly the same size.

    Form each piece of dough into a rectangular shape. Dust lightly with flour. Place each roll about 2" apart onto a parchment paper-lined baking sheet dusted with cornmeal. With a serrated knife, make a slash about 1/4" deep down the middle of each roll.

    Cover loosely with plastic wrap. Allow to rise for about two hours.
    When ready to bake, heat oven to 450°F. Remove plastic wrap from the rolls.

    For a nice glossy brown and crunchy crust, lightly brush top of each roll with egg white. Sprinkle lightly with coarse salt. Place rolls in oven and immediately reduce the temperature to 400°F.

    Bake until rolls are golden brown, about 12 - 15 minutes. Serve hot from the oven.

    Mangi e goda

    Buon appetito!

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