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Recipe: Milk Bread Rolls (Panini al latte)

Danilo Cortellini, Head Chef at The Italian Embassy in London shares his recipe.

A very easy and useful recipe for a really soft bread roll. You can keep in the fridge for a few days sealed in a plastic bag and warm them up as you need them.

I love them with a slice of Parma ham or if you use less salt and add more sugar they will make the perfect chocolate bread roll!

Cooking Time: 10 mins

rest 120 mins

Serves: 30 rolls


550 gr flour for bread

50 gr softened butter

300 ml milk (plus extra to brush)

25 gr fresh yeast

20 gr salt

30 gr sugar

1 egg yolk to brush


Melt the yeast in the milk at room temperature, it is important to not add the salt before the yeast is completely melted to prevent yeast lumps. Knead well all the ingredients together until your dough is smooth and elastic.

Leave the dough to rest at room temperature for about 2 hours until it has doubled in size. With a spatula cut pieces of dough around 30 gr and with the palm of your hands form them into small round rolls, like ping pong balls. Place them as you go on to a baking tray folded with baking parchment. Brush the rolls with a bit of milk and leave them to prove for 40 minutes.

Preheat the oven to 230˚C, brush the rolls with the yolk and bake for about 6 minutes at 220° with a small bowl of water on the bottom of the oven to create some humidity. When they are well golden rest assure, it means they’re well cooked!

Tip! Can be stored cooked in the fridge for a few days in a sealed bag or even frozen and re-heated.


About Danilo Cortellini

Having spent almost twenty years in the hospitality business, Danilo has worked in some of the finest restaurants across Italy and London currently holds the position of Head Chef at the Italian Embassy in London.

Also founder of Danilo Cortellini Ltd, a food, drink and restaurant consultancy company and TIRAMISOO EVENTS, my London based catering and events company.


Twitter: @Danilo_chefUK

Instagram: @danilocortellini

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