INGREDIENTS

For the bread rolls

¾ cup + 2 tbsp (215g) lukewarm milk, that is somewhere between 80°F and 100°F (27°C to 37°C)

2 tsp (7g) dried yeast

1 large egg

3 tbsp (40g) olive oil

3 cups (420g) all-purpose flour

1½ tsp (8g) tsp salt

1 tbsp (15g) white granulated sugar

For the egg wash

1 egg

2 tbsp milk

INSTRUCTIONS

1. Activate the yeast
   Add the yeast to the warm milk and leave it for about 5 minutes, until foamy. This shows that the yeast is alive and active.

2. Add the enrichments
   Add the egg and the olive oil to the milk and yeast mixture. The egg adds richness, while the oil helps create the soft, tender texture.

3. Mix the dry ingredients
   In the bowl of a stand mixer, combine the all-purpose flour, salt, and sugar. The sugar is not there to make the bread sweet. It acts more like a flavour enhancer, rounding out the dough.

4. Knead the dough
   Pour the wet ingredients into the dry ingredients. Knead on medium-high speed for about 5–8 minutes, until the dough is smooth, supple, and elastic.
   
   If you don’t want to use a stand mixer, and would rather make the dough by hand, I’d recommend a no-knead method. Just bring the dough roughly together using your hands.
   
   Then, during the first rise in the next step, do a few rounds of stretches and folds. It’s quick and easy. Please see my no-knead Italian bread recipe for details on how exactly how to do it.

5. First rise
   Lightly oil a bowl. Shape the dough into a ball, using a little oil on your hands if needed. Place it in the bowl, oil the top lightly, cover well, and leave to rise for about 2 hours, or until doubled in size.

6. Divide the dough
   Turn out the dough and divide it into 14–15 pieces, each weighing about 1¾ oz (50g). You don’t have to be perfectly precise here, but weighing helps the rolls bake evenly.

   Note: Dough balls of this weight produce rolls that are the perfect size for sliders (see recipe below). If you’d like to make full-size burger buns instead, make the dough balls about 3½ oz (100g).

7. Shape the rolls
   Roll each piece into a smooth ball, pinching the seam underneath. Place the rolls slightly spaced apart on a parchment-lined baking sheet.

8. Second rise
   Cover loosely with plastic wrap and leave to rise for about 25 minutes, or a little longer in a cold kitchen. Plastic wrap works well because it prevents the dough from drying out while resting gently on the surface.

9. Check readiness
   The rolls are ready to bake when they look puffed and gently spring back when lightly poked.

10. Egg wash
    Beat 1 egg with 2 tablespoons milk. Brush the tops of the rolls lightly with the egg wash.

11. Bake
    Bake in a preheated oven at 320°F (160°C) for 15–18 minutes, until golden. Do not overbake them, or they will dry out.

12. Allow to cool
    Let the rolls cool for about 15 minutes before slicing or filling.

Make Ahead & Freeze

Once completely cool, store the rolls in a zip-lock bag or airtight container at room temperature. They should stay soft for several days.

They also freeze well. After the rolls have cooled completely, wrap each one separately in plastic wrap. Then, place the wrapped rolls in a Ziplock bag, with as little air as possible. Then freeze.

To defrost, you can let them thaw on on the countertop. Or, you can defrost and refresh them directly in a preheated oven at 360°F (180°C) for around 5 minutes.

How to make the sliders and sandwiches

Simple Italian Sandwiches

These rolls are soft, rich and flavourful enough that they do not need much help. Slice them open and keep the fillings simple: mortadella and cheese, salami and cheese, prosciutto, cheese and tomato, or other cured meats with a mild cheese.

Because the bread itself is soft and enriched, there is no need for mayonnaise, mustard, or heavy condiments. The bread and filling are enough.

Stainless-steel Slider Patties

For the slider patties, I like to use a stainless steel pan. Once properly preheated, the stainless steel helps the beef develop a deep, savoury crust.

That browning is where much of the burger flavour comes from: roasted, meaty, slightly crisp at the edges, and a good contrast to the soft panini all’olio rolls.

Ingredients

• Small beef patties

• Neutral oil or olive oil

• Salt

• American cheese, or another melting cheese

• Fresh tomato slices

• Lettuce

• Fresh panini all’olio rolls

Method

1. Preheat the stainless steel pan
   Heat the pan until a few drops of water ball up and skate across the surface. This is a useful sign that the pan is hot enough for searing.

2. Add a little oil
   Add a small amount of oil. The oil improves thermal contact between the beef and the pan, helping the patty brown evenly.

3. Sear the patties
   Add the beef patties and cook until they form a deep, savoury crust. Stainless steel is excellent here because, when properly preheated, it helps create strong, even browning.

4. Build the sliders
   If the rolls are freshly baked, do not toast them. Their softness is the point. Split the rolls, add the cooked patty, then top with American cheese, fresh tomato, and lettuce.

5. Condiments are optional
   With very fresh rolls, juicy tomato, and a well-seared patty, you may not need any sauce. The bread provides softness and flavour, the tomato provides moisture, and the browned beef crust provides deep savoury depth.

6. For older rolls
   If the rolls are a day or two old, toast them lightly and use them as you would standard burger buns, such as potato rolls or brioche buns.