A baking colleague recently introduced me to some formulations for two paninis; briochine and semi sweet, (Dolci é Semi dolci). These small buns can be used for little sandwiches ideal in tastings, bar menus, or breakfast. Both are enriched with egg, butter, lard or  oil. And they are delightfully light. Try them with a bechamel and a sliver of salty pancetta? Or a spoonful of nutella? Below is a formula that I used. Note, for the semi dolci, you can adapt for sour dough or hybrid. 

The formula for briochine here!