RitaAmordicucina’s oil buns.
Today I present to you these extra virgin olive oil buns and little roses, extremely soft, suitable for everyone and especially for children and grandmothers due to their softness that lasts for days.
Their delicacy and flavor ensure that one leads to another; they are ideal for the table, a snack, a grilled treat, but in the rose version, also for finger food or appetizers, perhaps filled with high-quality cold cuts or cheeses.
Also a Bimby recipe. Also in a version for diabetics.

Thought for you:

Cost: Very cheap
Rest time: 4 Hours
Preparation time: 15 Minutes
Portions: 8 buns or 16 small roses
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter and Spring, Summer

222.38 Kcal

calories per serving

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Energy 222.38 (Kcal)
Carbohydrates 36.00 (g) of which sugars 1.08 (g)
Proteins 6.19 (g)
Fat 7.02 (g) of which saturated 1.00 (g)of which unsaturated 0.24 (g)
Fibers 1.55 (g)
Sodium 196.64 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2 cups all-purpose flour (Or whole wheat)
2 cups all-purpose flour (Or FiberPasta flour)
1.25 cups Water
1/4 cup Extra virgin olive oil
2 teaspoons Salt (level)
12 g Fresh yeast
1 teaspoon Sugar
as needed Extra virgin olive oil

Tools

if kneading by hand you only need a pastry board, otherwise use a mixer

Baking sheet (large rectangular)
Brush
Bowl
Plastic wrap

Preparation of RitaAmordicucina’s Oil Buns

The first thing to do is pour into a bowl: the lukewarm water, yeast, and sugar; mix and let sit for 5 minutes.
Just enough time for the yeast to activate.
After that time, pour the flour into the mixer’s bowl, the oil, water with yeast, and salt; knead well for 10 minutes.
Bimby knead 4 min.
Let the dough rise for 2 hours covered with plastic wrap and a well-rolled tablecloth.
After 2 hours, the dough has doubled.
Take the risen dough and place it on a lightly floured pastry board.
You will notice that the dough is a bit sticky. Perfect, that’s how it should be.
Divide it into 8 parts and form balls with your palms.
Widen each ball with your hands to form a rectangle without pressing too much.
Then roll up the buns, and place them on the baking sheet.
With the help of a knife, make cuts in the buns, cover them with a cloth and let them rise for another 2 hours.
If instead, you want to opt for small roses, the initial balls should be 16,
roll them like the buns, but place them standing on the baking tray.
Let rise for 2 hours.
As for the small roses, after rising, if desired, you can sprinkle sesame seeds on top, and then bake.
The oven should be at 392°F static, for about 30 minutes, but this depends on the type of oven.
At the end of cooking, let the bread rest on a rack to dry.
Both the small roses, and…
RitaAmordicucina’s oil buns are ready, fragrant and crunchy, to bring to the table.