Ingredients for 21St Street Pan Bagna Rolls
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 3 1/2 cups all-purpose flour
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How to Make 21St Street Pan Bagna Rolls
- In a large bowl, dissolve yeast and sugar in warm water. Let stand for 15 minutes until foamy.
- Add salt and olive oil to the yeast mixture. Gradually add flour, one cup at a time, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 45 minutes, or until doubled in size.
- Gently punch down the dough and let it rest for 5 minutes.
- Divide the dough into 8 equal pieces.
- Roll each piece into a 9-inch circle. (Hint: Use a lightly floured rolling pin).
- Fold the edges of each circle towards the center, pinching to seal. Make sure the edges are well-sealed.
- Preheat oven to 425°F (220°C). Place a pan of hot water on the bottom rack of the oven to create steam.
- Place the rolls on a baking sheet lined with parchment paper. Let rise for another 30-45 minutes.
- Bake for 10 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and bake for an additional 15 minutes, or until golden brown.
- Remove from oven and immediately wrap in a clean kitchen towel for a few minutes to steam and soften the crust.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
4g
Fat
5g
Carbs
14g
