Golden Turmeric Panini Rolls with Raisins and Olives

Turmeric Panini: A Flavorful Twist on Traditional Bread Rolls

Category: Leavened Breads
Servings: 12 Rolls

Ingredients:

Instructions:

1. Melt the Butter: Begin by gently melting the butter in a small pan over low heat. Once fully melted, set it aside to cool to room temperature.

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2. Prepare the Dough: In a large mixing bowl, sift together the Manitoba flour and all-purpose flour. Add the dry yeast, sugar, and turmeric powder to the flour mixture.

3. Incorporate the Wet Ingredients: Gradually pour in the milk, which should be at room temperature, and begin kneading with your hands. As you knead, slowly add the melted butter and salt into the mixture.

4. Knead the Dough: Continue kneading the dough until it becomes smooth and elastic. Once ready, shape the dough into a round ball.

5. First Rise: Transfer the dough into a large, greased bowl, then cover it with plastic wrap or a clean kitchen towel. Place the bowl in a warm environment, such as an oven with only the light on, to rise for approximately 2 hours or until the dough has doubled in size.

6. Prepare the Raisins: While the dough is rising, soak the sultana raisins in a bowl of cold water to rehydrate them. Let them sit for about 15 minutes.

7. Shape the Dough: After the dough has risen, gently deflate it and divide it into two equal portions, each weighing approximately 430g.

8. Add the Raisins: Flatten one portion of dough with your hands. Drain the raisins thoroughly (you can blot them with a paper towel if necessary) and then gently fold them into the dough. Roll the dough up to incorporate the raisins evenly.

9. Portion the Dough: Now divide the dough into 6 equal portions, each weighing about 80g. To shape the rolls, fold the edges of each piece of dough towards the center to form a ball. Place the formed rolls onto a lightly floured baking sheet.

10. Repeat for the Second Portion: Repeat the same process with the second portion of dough, forming 6 more rolls and placing them on the baking sheet alongside the first batch.

11. Second Rise: Cover the pan with plastic wrap and allow the rolls to rise for another 30 minutes, or until they have puffed up.

12. Preheat the Oven: Preheat the oven to 180°C (350°F). Make sure the oven is fully heated before baking.

13. Bake the Panini: Lightly mist the top of each roll with water using a spray bottle for a glossy finish. Bake the rolls in the lower part of the oven for 25-30 minutes, or until they are golden brown and fully cooked through.

14. Cool and Serve: Once baked, remove the rolls from the oven and let them cool on a wire rack for a few minutes. These fragrant turmeric panini are now ready to be served!

Notes:

• Serving Suggestions: These golden-yellow, slightly sweet, and savory panini are perfect as a side dish to soups, salads, or main courses. They also pair beautifully with spreads like butter, cheese, or even chutneys.

• Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. They can also be frozen for up to a month.

Enjoy these flavorful, turmeric-infused panini that are sure to add a vibrant touch to your table!