These Semolina Panini buns are the type of buns you would find in many bakeries in Southern Italy. Semolina is one of my favorite ingredients to add when making bread. I really enjoy the unique flavor that it brings. Semolina is a grainy, hard durum wheat that has not yet been ground into flour. So, it has a granular look to it; frequently used to make pasta when ground. The flavor is really good and creates a wonderful texture to these buns and a crunch when you bite into them.
After baking, the buns are still on the pale side but, when you place them into a Panini Press the grill marks on top really show up. Looks delicious.
I had to try out these buns in my new Panini Press that my wife bought me for our 21st Wedding Anniversary. I split the buns in half and smothered each slice in Boursin cheese with herbs. Boursin cheese spreads a lot like cream cheese does, but, it has a slightly thicker texture to it and an amazing flavor. Then, I spread a tiny amount of mayo on top, the mayo added a little sweetness to the sandwich. Next, you add about 6-7 large succulent shrimps on top, Mmmm, is your mouth starting to water yet. Now, slices of rich creamy avocado are added and placed on top of the shrimp. Then, top it off with a few leaves of crisp butter lettuce. Now, place the top of the bun back on and brush a little olive oil on the top and bottom of the sandwich. Place the sandwich into the Panini Press and you will get one of the most delicious sandwiches you have ever tasted.
When you bite into this sandwich you get an incredible crunch from the toasted Panini. Then, a burst of flavor comes from the warmed melted Boursin cheese and avocado, that is simply to die for. As you continue to bite down you reach the coolness of the succulent shrimp and the slight tangy sweetness of the mayo and at that moment your in heaven!!! Simple … yet amazingly delicious.
- NIGHT BEFORE:
- 1¼ cups bread flour
- ¾ cup lukewarm water
- ¼ teaspoon instant yeast
- DAY OF:
- 2¼ cups lukewarm water
- 3 tablespoons olive oil
- 1½ cups Semolina
- ¾ teaspoon instant yeast
- 1 tablespoon salt
- 3 - 4 cups bread flour
- extra Semolina for dusting
- The night before combine the 1¼ cups bread flour, ¾ cup lukewarm water and the ¼ teaspoon instant yeast. Mix with a wooden spoon till smooth. Cover with plastic wrap and allow to rest in room temp over night. Prep all your ingredients before starting this will help to make things move faster. Using a large bowl add the water.
- Add in the olive oil and semolina. Mix together till well blended.
- Now, add in the night before ingredients. Mix and add in the instant yeast and salt. Mix till smooth.
- Add in cup of flour and beat with a wooden spoon till smooth.
- Add in another cup and a half of flour and mix. Sprinkle about a half a cup of flour onto a flat surface.
- Pour out the wet dough onto the flour. Add about another ½ a cup of flour on top.
- Begin to knead the dough add in the rest of the flour as needed. The dough should remain on the sticky side, so add flour slowly, you may not need it all. Knead the dough for about 10 minutes. The will become smooth and elastic but still a little sticky.
- Add a little olive oil to a large clean bowl add dough and turn over a few time to lightly coat all sides of the dough with the oil.
- Cover with plastic wrap and allow to rest for about 2 to 3 hours.
- Turn on oven to 450F, if you are planning on using a stone place that into the oven to heat. Pour out dough onto a flat surface and cut in half. Place the other half back into the bowl and cover. Now, cut dough into 6 equal pieces.
- Sprinkle some semolina onto the counter. Shape the pieces onto a ball and flatten with the palm of your hand.
- Brush a little olive oil on each piece of dough. Cover with plastic wrap and allow to rest for 15 minutes.
- Remove plastic wrap and dimple the tops of each piece of dough. Place on a parchment lined cookie sheet or place onto your stone and bake for about 20 minutes. The dough will be slightly spotted with brown but still be on the pale side. Continue with the second piece of dough. Makes 12 buns.