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fluffiest Panini with salami risotto alla Milanese with

These rolls are delicious. I've copied from Anna and you can find the recipe here . Its called "sandwiches with cream cheese and nuts", my only Panini fluffiest. The mixture is, the usual Licola looking crisp and the patience to wait, do not hurry with the yeast, only with the hours we can get some wonderful that when you eat leavened are practically already digested and never heavy. The sandwiches I make them for my children that if they bring the university to avoid eating things that are not good in the bar or the cafeteria. Because they eat the salami happy that remains unchanged even after several hours outside the fridge, instead of thawing the sandwiches and put into the sausage, I thought to put the salami in the sandwich before cooking. A huge success, are very good and then do the early morning, and remain soft throughout the day. These ingredients are copied verbatim from Anna and those with whom I have done the sandwiches.

Ingredients for 7 sandwiches

150 grammi di lievito liquido ( licoli ) molto attivo ( pseudo-rinfreschi)
100 grammi di farina di forza (io Manitoba)
40 grammi di semola rimacinata
1 cucchiaino di malto (io miele)
40 grammi di latte
10 grammi di zucchero
20 grammi di burro a temperatura ambiente
1/2 cucchiaino di sale

Io ho fatto la dose doppia per avere più panini, qui ho riportato le dosi per 7 panini, per cui se ne volete di più raddoppiate tutti gli ingredienti.
Sciogliete licoli con il latte, aggiungete le farine setacciate, lo zucchero, il malto o il miele e mescolate. Lasciate riposare l'impasto per 20 minuti, quindi aggiungere il burro ed salt and continue stirring. Put the dough in a greased bowl of extra virgin olive oil, cover with plastic wrap and wrap it in a cover of batteries.
Let rise for 2 hours and 30 approximately every 50 minutes making three folds in the dough. Divide into 7 pieces from about 60 grams, roll out and put in the sausage cut into chunks. Close and seal tightly trying to round the lower part to avoid spills. Spaced rolls on a baking sheet covered with parchment paper, cover and let rise in warm place for 1 hour and 30 or so. Preheat the oven to 220 ° C, brush the buns with beaten egg to give it the classic grape brown and shiny. Bake and fell immediately to 180 ° C, cook for 30 minutes about.