Today I made these delicious Soft Oil Rolls. They stay soft for days if properly stored.
The Soft Oil Rolls are indeed very soft and are suitable for everyday dining or to be stuffed for a snack.
The preparation is also very simple. I used the Bimby but any stand mixer or even hand kneading works well.
Try the most delicious rolls recipes from the Blog!!!
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 1/3 cups all-purpose flour
- 1 1/4 cups water
- 1 3/4 tsp dry yeast
- 1 tsp salt
- 3 1/2 tbsp olive oil
Tools
- Bowl quite large for the dough
- Rolling Pin wooden
- Work Surface (for kneading)
Preparation
Put the water, yeast, flour, 3 1/2 tbsp of extra virgin olive oil, and salt in the bowl, knead on spiga mode for 3 minutes. You should get a stretchy and workable dough.
Transfer the dough into a bowl and let it rise until doubled.
Transfer the dough onto a slightly floured work surface and divide it into 8 balls weighing about 100 g each.
Using the rolling pin, roll each ball into a rectangle and roll up from the short side. Place the rolls on a baking sheet lined with parchment paper. Cover with a cotton cloth and leave to rest for 15-20 minutes. Meanwhile, preheat the oven to 392°F.
Remove the cloth and bake the rolls in a hot oven for about 20-25 minutes (392°F) until they are golden brown.
Carefully remove the baking sheet from the oven and let the rolls cool on a wire rack before serving or storing.
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