These oil rolls are very simple to make. You can start preparing them in the morning and finish with the baking in the afternoon, and they can also be made by hand. They are great filled with ham, various vegetables, but also with cocoa cream or various jams.
Discover more bread roll recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 4 cups all-purpose flour
- 1 cup water
- 0.35 oz fresh yeast
- 3.5 tbsp extra virgin olive oil
- 2 tsp salt
Tools
- 1 Mixer
- 1 Baking tray
Steps
In the mixer bowl, pour the flour and yeast.
Start the machine and gradually add the water.
When all the water has been absorbed, slowly add the oil and then the salt.
The dough should be soft and elastic.
Let rise until doubled in size in a warm place, about 75°F.
Deflate the dough and transfer it onto a lightly floured work surface.
Give a turn of tight folds and let it rest for 15 minutes.
Divide the dough into portions of 50-60 g (about 1.75-2 oz).
Round tightly and roll in flour.
Place the rolls on a baking tray lined with parchment paper and lightly dusted with flour.
After forming the rolls, make cuts on the surface with a razor blade.
Let rise again until doubled at 75°F.
Bake in a preheated static oven at 390°F for 15 minutes.
Remove from the oven and let cool on a wire rack.
Advice
They keep in a closed bag for up to 5 days. Just heat them in a warm oven at about 300°F for 5 minutes.
They can be frozen before the final rise or after baking, just cooled.
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