The oil rolls are one of my experiments made to make bread… it’s true that they are always based on water, yeast, and flour, but then a process or the balance of water and flour makes the difference for an always delicious result.
I love leavened foods, both sweet and savory, seeing them grow before my eyes is something I enjoy a lot!
These rolls have olive oil in the dough and turned out very soft and light, and they can remain so fragrant and soft even for 3-4 days if stored in a plastic bag.
They are chunky, and my husband, when he saw them, immediately set one aside to make a sandwich to take for lunch at work.
I recommend trying my recipe and I am sure you will repeat it, as you will like it so much!
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approx. 517 Kcal per roll
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 5 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Oil Rolls
- 1 1/4 cups Water
- 0.6 oz Fresh baker's yeast
- 1 tsp and 1/2 of salt
- 1 1/2 tsp Sugar
- 4 tbsps Extra virgin olive oil
- 20.4 oz Flour 0 + 1.4 oz for the work surface
Preparation of Oil Rolls
You can work the dough by hand or with a stand mixer, the important thing is to work the dough well.
I used the stand mixer… put the lukewarm water with the fresh baker’s yeast and let it dissolve, then add a little flour, the sugar and mix, then add the salt, the extra virgin olive oil, and all the remaining flour provided, working for at least 10 minutes.
Once the work is completed, transfer the dough to a large bowl, cover it with cling film, and let it rise in the oven turned off with the light on.
Let rise until doubled for about 3 hours.
Once risen, transfer the dough to a floured work surface and form it again into a loaf that we will divide into 5 equal parts, obtaining 5 balls weighing about 6.4 oz each.
Work each ball by flouring it and press so as to lengthen it into a cylinder during processing, doing this operation from different sides at least 3 times until you get elongated rolls.
Place the rolls obtained well spaced on a baking sheet lined with parchment paper, incise them with a light cut lengthwise.
Let it rise again for at least an hour, then brush the rolls with the extra virgin olive oil and bake in a hot oven at 428°F for 23-25 minutes.
