Fluffy Panko Rolls

Fluffy panko rolls! Soft rolls with a crispy topping. An easy and flavorful recipe for rolls that are perfect for dinner, soup, or lunchboxes.

• 100 g butter
• 3 dl milk
• 450 g all-purpose flour
• 40 g whole wheat flour, finely ground
• 1 packet dry yeast
• 1 tsp sugar
• 1 tsp salt

1. Combine all-purpose flour, whole wheat flour, dry yeast, sugar, and salt in the bowl of a stand mixer.
2. Melt the butter, mix in the milk, and let the mixture cool to lukewarm.
3. Pour the liquid into the bowl and knead the dough in the stand mixer for 10 minutes until it is smooth and elastic.
4. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm place for about 1 hour until it has doubled in size.
5. Roll out the dough into a rectangle, about 1.5 cm thick.
6. Use a glass or a 9 cm cutter to cut out circles (about 9 pieces).
7. Cover the rolls and let them proof for 30 minutes.
8. Whisk together an egg with a little water. Brush the rolls lightly. Sprinkle generously with panko for a crispy top.
9. Bake in the middle of the oven at 200 °C (top and bottom heat) for about 15 minutes until golden and cooked through.
10. Cool on a wire rack.

Split the rolls in half and fill them with your favorite toppings; they are perfect with everything from cheese and ham to eggs, salad, or a juicy burger. The crispy panko topping and soft inside make them extra delicious as both breakfast and lunch bread. They also freeze very well. Let them cool completely before freezing, and warm them lightly in the oven before serving to regain that crispy, delightful top.