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Panelle brioche rolls with parmesan
ingredients
servings
8
Type 00 wheat flour
300 grams
Grated Parmesan cheese
100 grams
Fresh brewer's yeast
7 grams
Skimmed milk
190 grams
Extra virgin olive oil
4 spoons
White sugar
1 teaspoon
Barley malt
1 teaspoon
Salt
1 teaspoon
Eggs
1 unit
Bakery products from Italy
Panelle brioche rolls with parmesan
Panelle brioche rolls with parmesan
ready in
3 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Amazing, soft, to be stuffed as you wish !!
preparation
step 1
Prepare the yeast: dissolve the yeast with sugar and malt in 90g of warm milk. Add 50g of flour, mix well and let stand covered for 30 minutes.
step 2
Add the rest of the warm milk, the egg and the oil and mix. Also add the Parmesan.
step 3
Add the flour several times by kneading. Finally add the salt. Knead well, form a ball, cut into the surface and let rise covered in the oven with the light on for 2 hours.
step 4
Pick up the dough and knead it briefly. Roll it out into a rectangle, 1 / 2cm thick and cut into strips. With the strips formed braids and close them. Place them on a plate lined with parchment paper well spaced. Cover and let rest 30 minutes.
step 5
Brush with a mix of oil and milk and sprinkle with sesame seeds if you want. Bake in a static oven at 180 ° c for about 20 minutes.
