Personal Pastry Chef: PANE SOFFIATO - Chef Luca Botti

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can enhance texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

Mix warm water and sugar in a bowl; let sit until foamy, about 5 minutes.

Combine flour, salt, and garlic powder in a large mixing bowl.

Add yeast mixture, olive oil, and milk to the flour mixture; stir until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl; cover with a damp cloth and let rise until doubled, about 1 hour.

Preheat the oven to 375°F (190°C).

Punch down the risen dough and divide it into equal portions.

Shape each portion into a long roll and place on a baking sheet dusted with cornmeal.

Cover the rolls with a cloth and let rise for another 30 minutes.

Brush the tops with beaten egg and sprinkle with sesame seeds and Italian herbs.

Bake in the preheated oven for 20-25 minutes until golden brown.

Cool on a wire rack before slicing.

Cooking Techniques

Spice Level:

Allergens