Olive Oil Bread Rolls
These soft olive oil rolls are light and fluffy, perfect for sandwiches or serving with meals. Made with simple ingredients, they have a delicate crumb and mild flavour.
Ingredients
- 500 g bread flour (4 cups)
- 300 ml water, lukewarm (1 1/4 cups)
- 50 ml extra virgin olive oil (3 tbsp + 1 tsp)
- 10 g sugar (2 tsp)
- 10 g salt (1 3/4 tsp)
- 7 g dry yeast (2 1/4 tsp)
How to Make It
- Dissolve yeast and sugar in lukewarm water
- Place flour in a large bowl
- Pour in the yeast mixture
- Start mixing until combined
- Add olive oil and continue mixing
- Add salt and knead until a smooth dough forms
- Cover and let rise until doubled
- Divide dough into 8 portions
- Shape into small rolls
- Place on a lined baking tray
- Cover and let rise for 30 minutes
- Bake in a preheated oven at 200°C / 400°F for about 20 minutes
- Cool slightly before serving
Tips
- Use bread flour for better structure
- Do not add salt directly onto yeast
- Let rolls rise well for softer texture
- Brush with olive oil before baking for shine
Storage
- Keeps 2 days at room temperature in airtight container
- Best eaten same day
- Can be frozen up to 1 month