Recently I came across Alessandro Scuderi, an Italian pizzaiolo. He’s using amazing Sicilian grains, and he’s baking bread as well as pizza. Here’s a recent try of some panini rolls that he posted. It’s also my try at using commercial yeast instead of sourdough. Apologies to my purist pals. I swear these tasted great using local Grain project  flours. I also opted for using lard I got once as gift instead of butter. Here’s what I got.