Homemade Olive Oil Bread Rolls
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Rising Time
4 hrs
-
Total Time
30 mins
-
Servings
12 rolls
-
Calories
109 kcal
-
Course
Appetizer, Baked Goods
-
Cuisine
Italian
Homemade Olive Oil Bread Rolls
Description
The recipe starts by activating yeast in lukewarm water with honey, providing a mild sweetness and promoting yeast activity. Flour and salt are combined, then the yeast mixture and olive oil are added, kneading with a dough hook for 10-12 minutes or by hand for about 15-18 minutes until smooth, elastic dough forms. After the initial kneading, the dough rests covered in an oiled bowl, doubling in volume through fermentation.
Once risen, the dough is punched down and divided into 10-12 equal portions, gently shaped into balls, and placed on a parchment-lined baking sheet. They are covered and allowed a second rise until doubled. Brushing the dough balls with olive oil before baking at 400°F encourages a soft crust and a subtle sheen on the finished rolls.
Baked until lightly golden, the rolls have a tender crumb due to the olive oil and slow fermentation. They suit meals where a softer bread roll is preferred, excellent alongside soups, salads, or for sandwiches. The recipe offers clear guidance for hand kneading as an alternative to using a mixer.
Ingredients
- ½ teaspoon active dry yeast (1.4 grams)
- ½ cup water 162 grams, lukewarm, 3 tablespoons
- ¾ teaspoon honey (5.30 grams)
- 2 cups all-purpose flour 250 grams, or bread flour
- ½ teaspoon salt (2.85 grams)
- 3 tablespoons olive oil (40 grams)
Instructions
- In a small bowl add the water and honey, sprinkle the yeast on top and let sit for 5 minutes. Then stir.
- In the bowl of your stand up mixer whisk together the flour and salt, make a well in the middle and add the yeast mixture and oil. With the hook attachment knead until the dough comes together and forms a ball (about 10-12 minutes, stop halfway and scrape off the dough from the hook and the sides of the bowl).
- Remove the dough to a flat surface and knead into a ball, place in a lightly oiled bowl (roll in the dough in the bowl), cover and let rise in a warm draft free area for approximately 2 hours, or doubled in bulk.
- Remove the dough from the bowl and punch down, form into 10 - 12 balls** (keep the dough covered while making the balls), place on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for approximately 1 hour or until doubled in bulk.
- Pre-heat oven to 400F (200C).
- Brush the dough balls with a little olive oil and bake for approximately 10-15 minutes, until golden and when tapped on the bottom there is a hollow sound. Let cool or eat warm. Enjoy!
**You can also roll the dough balls into a long rectangle shape and roll up (see photo).
Notes
- To make the dough by hand, combine ingredients with a fork until just mixed, then knead on a flat surface for about 15-18 minutes until the dough is smooth and elastic.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Sodium | 97mg | 4% |
| Potassium | 27mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
