Turmeric rolls

Name: Turmeric rolls
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 12
Ingredients: Manitoba flour 1 ¼ cup; Type 00 flour 2 ¾ cups; Brewer's yeast ½ tsp; Sugar 2 ½ tsp; Fine salt 1 ½ tsp; Whole milk at room temperature 1 ¼ cup; Butter at room temperature 3 ½ tbsp; Powdered turmeric 1 tsp; Riviera olives pitted 1.75 oz; Sultan grapes 1.75 oz

it br es fr de

221

Calories per serving

Vegetarian

Energy Kcal 221
Carbohydrates g 36.4
of which sugars g 6
Protein g 5.9
Fats g 5.8
of which saturated fat g 2.78
Fiber g 1.5
Cholesterol mg 13
Sodium mg 279

Difficulty: Difficult
Prep time: 40 min
Cook time: 30 min
Makes: 12 pieces
Cost: Low
Note + 2 and a half hours of rising

PRESENTATION

So, here's the deal—dive into the world of Indian flavors with the turmeric panini, a refreshing twist on your usual sandwich. Turmeric, often called the "saffron of India," isn't just about its vibrant color; it gives these buns a golden hue and an earthy, subtle flavor. Really, it's way way different from typical curry powders. In India, turmeric is a staple, and it pops up in both sweet and savory buns. The savory version brings a salty kick from Riviera olives, while the sweet one has that soft sweetness of sultana raisins. The buns are tender and fluffy—cannot go wrong with that—making them perfect for any meal. Enjoy them plain, or add cheese and veggies for a turmeric sandwich that's both fun and a bit unexpected. And the sauce? Optional, but delicious. You can even go for a turmeric chicken panini if you are after something more filling.

What makes this healthy panini recipe exciting is how it showcases turmeric beyond its usual role in curries. Some folks like to add Indian spices for a super super spiced vibe, but even just the turmeric makes these buns feel special. The moist texture is ideal for those who like bread that stays fresh. Breakfast, lunch, or dinner—these panini buns fit right in. Add grilled veggies, and you've got a turmeric grilled sandwich that feels fresh and adventurous. For real, it's something else. In some parts of India, people experiment with different add-ins, but the sweet raisins or briny olives really set these apart from typical bread. Pretty much a standout. Each batch is unique, so you can switch up the fillings and enjoy a golden panini recipe that's never dull. It's a dish that's ready for new twists, with results that are tasty and delightfully out of the ordinary. So, whether you're spicing up breakfast or creating a memorable dinner, these turmeric panini buns are sure to impress with their versatility and flavor.

INGREDIENTS

221

Calories per serving

Ingredients for the dough of 12 rolls: Manitoba flour 1 ¼ cup (150 g); Type 00 flour 2 ¾ cups (350 g); Brewer's yeast ½ tsp (2 g); Sugar 2 ½ tsp (10 g); Fine salt 1 ½ tsp (8 g); Whole milk 1 ¼ cup (300 g) - at room temperature; Butter 3 ½ tbsp (50 g) - at room temperature; Powdered turmeric 1 tsp (5 g)

for seasoning 6 olive rolls: Riviera olives 1.75 oz (50 g) - pitted

for seasoning 6 raisin rolls: Sultan grapes 1.75 oz (50 g)

Preparation

How to prepare Turmeric rolls

To prepare the turmeric rolls, first melt the butter over low heat, then let it cool and in the meantime start making the dough. Sift both flours into a bowl 1, add the dry yeast 2, and the sugar 3

and the turmeric 4. Start kneading with your hands, slowly pouring in the milk at room temperature 5 and continue 6 until you get a homogeneous dough.

At this point, add the melted butter, now at room temperature 7, the salt 8, and knead again with your hands until fully combined. Transfer the dough to a work surface 9 and work it with your hands until it is smooth and elastic; this will take about 15 minutes. If you prefer, you can use a stand mixer with a hook for these steps.

Then shape the dough into a ball 10, place it in a large bowl and cover it with plastic wrap 11. Let it rise in the oven turned off with the light on for about 2 hours until the dough has doubled in size. When there are about twenty minutes left, soak the raisins in cold water to rehydrate them 12.

Once the dough has doubled, remove the plastic wrap 13 and gently transfer it onto a floured surface using a dough scraper 14. Then divide it in half; you should obtain 2 portions of 15 oz each 15.

Take one and slightly flatten it with your hands 16, then drain the raisins well (if necessary, pat them with paper towels) 17 and place them in the center of your portion of dough 18.

Then simply incorporate them by rolling everything 19; gently slide the dough between the work surface and your fingers, creating a log 20, which you can then divide into 6 portions of 3 oz each 21.

Using your hands, take the outer edges of each portion and bring them towards the center 22, then shape each one into a ball by rotating the ball between the work surface and the bottom of your palm 23. You will thus obtain 6 identical balls 24;

place them on a slightly floured baking sheet 25 and repeat the same operation for the olive rolls. Then take the second 15 oz portion of dough set aside earlier, flatten it a bit with your hands and add the olives, drained from their brine 26. Create the usual log, divide it into 6 pieces of 3 oz each 27

and form the balls as you did before 28. Place them on the baking sheet 29, cover with plastic wrap 30, and let them rise for another 30 minutes at room temperature. Meanwhile, preheat the oven, setting it to the static mode, and bring it to a temperature of 392°F.

When the oven has reached the indicated temperature and the turmeric rolls have risen, moisten the surface with water; it is advisable to use a kitchen spray bottle for this operation 31. Bake your rolls for 30 minutes, on the lower shelf of the oven, until they are golden. Then take them out 32, let them cool, and serve them 33.