Neapolitan Stuffed Bread Rolls

Method

1. Prepare all ingredients. In a stand mixer bowl with paddle attachment, add the eggs, milk, sugar, and crumbled fresh yeast. Mix briefly.
2. Add the flour mixture (Manitoba or type 0, and type 00). Knead until the dough comes together, then switch to the dough hook.
3. Add salt and continue kneading until fully incorporated.
4. Gradually add the lard (or butter), a little at a time, and knead until the dough is smooth, elastic, and non-sticky.
5. Transfer the dough to a lightly floured surface, give it a final knead, and shape into a smooth ball.
6. Place the dough in a bowl greased with a little lard or oil. Cover with plastic wrap and let rise until doubled in size.
7. Once risen, transfer to a floured surface. Optionally roll out the entire dough or divide into two portions for different fillings. Roll each portion into a rectangle.
8. For the classic filling: spread mixed cured meats (salumi) and smoked provola on the dough, leaving a border around the edges.
9. Roll the dough tightly into a log. Cut the log into pieces of desired size.
10. For the second filling: spread cooked sausages, fried potatoes, and provola, then roll and cut similarly.
11. Place the pieces on a baking tray. Let them rise again for about 1-1.5 hours.
12. Before baking, beat an egg with a little milk and brush the tops.
13. Bake in preheated oven until golden (time not specified in video).
14. After baking, brush the panini with seed oil or extra virgin olive oil for shine.
15. Serve warm.