Colored buns

Name: Colored buns
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 30
Ingredients: Butter 0.7 tbsp; Manitoba flour 0.8 cup; Milk fresh ¼ cup; Brewer's yeast ½ tsp; Salt to taste; Saffron 1 bag; Sugar granulated 2 ½ tsp; Basil fresh 6-7 leaves; Butter 0.7 tbsp; Manitoba flour 0.8 cup; Brewer's yeast 0.3 tsp; Salt to taste; Sugar granulated 2 tsp; Milk fresh ¼ glass; Butter 0.7 tbsp; Tomato paste 3 tbsp; Manitoba flour 0.8 cup; Milk fresh 0.3 cup; Brewer's yeast 0.3 tsp; Salt to taste; Sugar granulated 0.8 tbsp; Milk fresh to taste

it es fr de br

Vegetarian

Difficulty: Difficult
Prep time: 50 min
Cook time: 15 min
Makes: 30 pieces
Cost: Average
Note + 2 h and 30 min. of leavening

PRESENTATION

When you think of a festive Italian gathering, colorful panini often steal the spotlight. Seriously good. These tasty milk rolls, or panini al latte, are a staple at celebrations like birthdays and baptisms all over Italy. Thing is, what makes these homemade panini so appealing is their bright colors, achieved using natural ingredients. To be honest, saffron gives a golden hue, tomato concentrate adds a rosy red, and basil brings a fresh green to the table. Beyond their visual appeal, these rolls are fragrant and tender, perfect for any filling. Kids might rush for the red ones, while adults prefer the green, and everyone can't resist the yellow. And look, these panini recipes are a favorite at Italian family gatherings, offering something special and fun.

Imagine biting into a soft, moist roll that looks as good as it tastes. Italians take pride in creating food that's a feast for the eyes and the palate. Honestly, these colorful panini are perfect for anyone wanting snacks that grab attention while remaining simple and delicious. Pretty much. They pair beautifully with both sweet and savory fillings—think classic ham and cheese for the kids, or mozzarella and tomato for those craving a vegetarian panini. And here's the thing, at any big family party, the basket of these easy panini recipes is usually the first to empty. Really, the natural colors offer a healthy twist to traditional party rolls, but when reaching for seconds, health isn't on anyone's mind. For real. This dish fits right into any celebration, making it just as ideal for a quick afternoon snack. The creative use of natural colorants reflects Italian culinary artistry, showing how presentation plays a key role in their social gatherings. Whether it's a birthday, a baptism, or just a family get-together, these rolls make sure everyone leaves happy and satisfied.

INGREDIENTS

Ingredients for the yellow dough: Butter 0.7 tbsp (10 g); Manitoba flour 0.8 cup (100 g); Milk ¼ cup (65 g) - fresh; Brewer's yeast ½ tsp (1.5 g); Salt to taste; Saffron 1 bag; Sugar 2 ½ tsp (10 g) - granulated

For the green dough: Basil - fresh 6-7 leaves; Butter 0.7 tbsp (10 g); Manitoba flour 0.8 cup (100 g); Brewer's yeast 0.3 tsp (1.5 g); Salt to taste; Sugar 2 tsp (10 g) - granulated; Milk ¼ glass (55 g) - fresh

For the red dough: Butter 0.7 tbsp (10 g); Tomato paste 3 tbsp (40 g); Manitoba flour 0.8 cup (100 g); Milk 0.3 cup (65 g) - fresh; Brewer's yeast 0.3 tsp (1.5 g); Salt to taste; Sugar 0.8 tbsp (10 g) - granulated

For brushing: Milk to taste - fresh

Preparation

How to prepare Colored buns

To prepare the colored buns, start with the dough for the green buns (these first three sequences will be repeated identically for all three types of buns, with doses indicated for each dough): in a small bowl, pour part of the milk at room temperature, then add the dry yeast 1 and dissolve it (check the package to see if it is yeast that needs dissolving in milk or can be added to other dry ingredients). Then, in a large bowl, pour the sifted flour 2, add the dissolved yeast in milk 3, sugar, and melted butter.

In another small bowl, pour the remaining dose of milk at room temperature 4 and add the basil leaves 5, then blend everything 6.

Pour it into the bowl with the rest of the dough 7, add the salt at the edges of the flour 8, and mix first with a fork, then by hand. Form a smooth and homogeneous ball of dough 9,

Then cover with plastic wrap 10 and let it rest in the turned-off oven with the light on for 2 hours. Meanwhile, proceed with the other buns: repeat the steps as in the sequence (1-3) and for the yellow buns, dissolve the saffron in warm milk (11-12);

add the mixture to the rest of the dough 13, add the salt on the edges then mix everything first with a fork, then by hand to form a smooth and homogeneous ball 14; cover with plastic wrap and let rest for 2 hours in the turned-off oven with the light on. Finally, proceed with the red buns: repeat the steps as in sequence 1-3 for the doses of this dough; then pour the tomato paste into the remaining warm milk 15

dissolve it 16 and pour the contents into the bowl with flour and yeast; add the salt and mix first with a fork 17 and then by hand, forming a smooth and homogeneous ball 18; cover with plastic wrap and place it in the turned-off oven with the light on for 2 hours to rise.

When all three doughs have doubled in volume 19, take them out and start rolling out the green dough by hand to create a loaf 20, divide it into pieces of about 1 oz each using a dough cutter 21

and shape them into rounds using the palms of your hands or by rolling them on the work surface 22. Place the buns one by one on a tray 23 and cover with plastic wrap: they should rise for another 30 minutes in the turned-off oven with the light on. Proceed in the same way for all the doughs 24.

When the colored buns have risen, remove the plastic wrap and place them on a baking tray lined with parchment paper; brush them with a little warm milk 25 then bake in a preheated static oven at 392°F for 14-15 minutes (356°F for about 10 minutes if using a convection oven; you can bake 2-3 to better check times and temperature in this case). Once baked, take the colored buns out and let them cool on a rack before filling them as desired and serving!