Homemade Panini Bread Recipe

Panini Rolls
Getty Images/Georgia Glynn Smith/Photolibrary
  • Total: 28 mins
  • Prep: 20 mins
  • Cook: 8 mins
  • Rising/resting: 90 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
110 Calories
6g Fat
12g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 110
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 819mg 36%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Protein 2g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Panini sandwiches have become so popular in Morocco that in Casablanca and other urban areas you'll have no trouble finding panini machines for sale alongside coffee makers and other kitchen electronics, and equal ease at finding half-baked panini rolls in supermarkets and bakeries. While it's tempting to yield to the convenience of those store-bought rolls, the taste and texture of homemade panini bread are far superior to the commercial variety, so when time allows, make your own. 

The recipe here yields enough rolls for a family of four; double the recipe if serving a larger group or if you wish to stock your freezer with a backup supply. 

Enjoy the rolls with sandwich fillers of your choice or try using them to make Moroccan Kefta Paninis. Also, try making your own homemade hamburger rolls.


  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon dry yeast (or fresh)
  • 2 tablespoons butter (very soft, or oil)
  • 1 1/4 cup warm water

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, combine the flour, salt, and sugar.

  3. Add the yeast, butter, and enough warm water to make a soft, sticky dough. Add a little more flour or a little more water if necessary to achieve that consistency.

  4. Knead the dough by hand or with an electric stand mixer and dough hook for 5 to 10 minutes until smooth and elastic; the dough should remain tacky so you may find that a stand mixer is easiest.

  5. Transfer the dough to an oiled bowl, gather it up into a mound and turn it over. Cover the bowl with plastic and then a towel and set aside in a draft-free place to rise until doubled, about 30 minutes in a very warm kitchen or an hour or longer in a cool kitchen.

  6. Divide the dough into 10 to 12 plum-sized balls. Set the balls of dough on a lightly floured surface, cover, and leave to rest for 15 to 20 minutes.

  7. Preheat oven to 400 F.

    Line one or two baking sheets with parchment paper. Take a ball of dough and gently spread and shape it into a flat, oblong roll about 6" (15 cm) in length. Transfer it to the prepared pan and repeat with the remaining dough, allowing space between each roll for expansion. Cover and leave the rolls to rise for 30 to 60 minutes.

  8. Place the panini rolls in the middle of the oven and bake for about 8 minutes, or until set and barely colored. Remove from the oven and allow to cool before slicing lengthwise along one side and building sandwiches.