Neapolitan Rolls (Panini Napoletani) Recipe
Category: Baked Goods
Serves/Pieces: 8
These delicious and hearty Neapolitan rolls are a classic Italian treat, perfect for any occasion. A savory filling of mozzarella, mortadella, salame, and eggs, wrapped in a soft and fluffy dough, makes these rolls irresistible. This recipe will guide you through each step to create these flavorful rolls, ensuring they are both light and delicious with the perfect balance of savory and cheesy goodness.
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour (All-purpose flour) | 450g |
| Water | 125g |
| Whole Milk | 125g |
| Fresh Yeast | 15g |
| Extra Virgin Olive Oil | 20g |
| Fine Salt | 10g |
| Mozzarella | 150g |
| Mortadella | 100g |
| Neapolitan Salami | 100g |
| Eggs | 4 |
| Parmigiano Reggiano DOP (Grated) | 40g |
| Black Pepper (freshly ground) | To taste |
| Fresh Cream (Liquid) | 20g |
| Egg Yolk | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~18g |
| Carbohydrates | ~45g |
| Fat | ~22g |
| Fiber | ~2g |
| Sugar | ~2g |
| Sodium | ~500mg |
Note: Nutritional values are approximations and may vary based on ingredient variations and portion sizes.
Instructions
Step 1: Prepare the Dough
- Begin by preparing the base dough for your Neapolitan rolls. In a small jug, combine the water and milk. Gently warm the mixture to a lukewarm temperature (about 37°C or 98°F).
- Add the fresh yeast to the jug, stirring with a fork until the yeast has dissolved completely.
- In a large mixing bowl, pour in the 00 flour and create a well in the center. Pour the liquid mixture (water, milk, and yeast) into the well.
- Gradually mix the flour into the liquid, using your hands to combine the ingredients into a rough dough.
- Add the olive oil and continue mixing until it is fully incorporated into the dough. As you knead, the dough should begin to form a smooth and elastic texture.
Step 2: Knead and Let Rise
- Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until the dough is smooth, soft, and elastic.
- Once kneaded, form the dough into a ball and place it back into the mixing bowl. Cover the bowl with plastic wrap or a damp cloth.
- Let the dough rise in a warm area (ideally between 26°C to 28°C or 78°F to 82°F) for 1.5 to 2 hours, or until it has doubled in size.
Step 3: Prepare the Filling
- While the dough is rising, prepare the fillings. Dice the mortadella and Neapolitan salami into small cubes.
- Grate the mozzarella and set it aside. You will also need 4 eggs, so make sure to have them ready, as well as the grated Parmigiano Reggiano.
- Season the filling with freshly ground black pepper to taste.
Step 4: Roll and Assemble
- Once the dough has doubled in size, gently punch it down to remove excess air. Transfer the dough onto a lightly floured surface.
- Using a rolling pin, roll the dough into a rectangle about 0.5 cm (less than 1/4 inch) thick.
- Evenly distribute the mortadella, salami, grated mozzarella, and Parmigiano Reggiano over the dough, leaving a small border around the edges.
- Crack the 4 eggs into a bowl, lightly whisk, and pour them over the filling mixture. Ensure the eggs are evenly spread across the surface.
- Season generously with black pepper.
- Carefully roll the dough into a tight cylinder, making sure the filling is securely enclosed. Pinch the ends to seal them tightly.
Step 5: Shape and Bake
- Once the roll is formed, cut it into 8 equal portions, each approximately 4-5 cm (1.5 to 2 inches) long.
- Arrange the rolls on a baking sheet lined with parchment paper, ensuring there is some space between each roll.
- In a small bowl, whisk together the egg yolk and fresh cream to create an egg wash. Brush the tops of each roll generously with the egg wash to give them a golden and glossy finish.
- Preheat your oven to 200°C (390°F) in static mode.
- Bake the rolls in the preheated oven for about 35 minutes, or until they are golden brown on top and cooked through.
Step 6: Cool and Serve
- Once baked, remove the Neapolitan rolls from the oven and let them cool for a few minutes on a wire rack.
- Serve the rolls warm or at room temperature. They are perfect for a delicious snack, lunch, or as a side dish to your favorite meal.
Enjoy your freshly made Neapolitan rolls, with their crispy exterior and cheesy, savory filling. Perfect for sharing with friends and family, they make a great addition to any occasion, from casual meals to festive gatherings.
Tips:
- Dough Texture: If your dough feels too sticky while kneading, add a little more flour, one tablespoon at a time. On the other hand, if it’s too dry, add a bit more warm water or milk.
- Storage: If you have leftover rolls, store them in an airtight container for up to 2 days. Reheat them gently in the oven for a few minutes before serving to restore their freshness.
- Filling Variations: Feel free to experiment with different fillings like ham, cooked bacon, or different cheeses for a personalized touch.
These Neapolitan rolls are bound to become a favorite in your household, offering a delightful combination of flavors and textures. Whether enjoyed for breakfast, as a snack, or alongside a hearty meal, these rolls will never disappoint.
