21St Street Pan Bagna Rolls Recipe

Ingredients for 21St Street Pan Bagna Rolls

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water (105-115°F)
• 1 tablespoon granulated sugar
• Oil
• 1 teaspoon salt
• 3 cups all-purpose flour, plus more for dusting

How to Make 21St Street Pan Bagna Rolls

1. In a large bowl, dissolve yeast and sugar in warm water. Let stand for 15 minutes until foamy.
2. Add salt and olive oil to the yeast mixture. Gradually add flour, one cup at a time, mixing until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
4. 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.
5. Gently punch down the dough and let it rest for 5 minutes.
6. Divide the dough into 8 equal pieces.
7. Roll each piece into a 9-inch circle. (Hint: Use a lightly floured rolling pin).
8. Fold the edges of each circle towards the center, pinching to seal. Make sure the edges are well-sealed.
9. Preheat oven to 425°F (220°C). Place a pan of hot water on the bottom rack of the oven to create steam.
10. Place the rolls on a baking sheet lined with parchment paper. Let rise for another 30-45 minutes.
11. Bake for 10 minutes at 425°F (220°C).
12. Reduce oven temperature to 350°F (175°C) and bake for an additional 15 minutes, or until golden brown.
13. Remove from oven and immediately wrap in a clean kitchen towel for a few minutes to steam and soften the crust.