The turmeric and oregano rolls are one of those baked goods that I had really been thinking about for a long time and that satisfied me very much.
Also excellent for filling for a packed lunch, I used them as the classic bread and this tasty and flavorful bread was very much appreciated.
To make it so colorful, I used 2 tablespoons of turmeric powder and I advise you not to overdo the doses, also because turmeric colors well and there is no need to overdo it.
This dough, as I made it, remains very soft with a slightly crunchy crust, and if we store these rolls in plastic bags, they will stay soft for at least 3 days.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
So let’s get to work and make these delicious soft rolls, and I hope you like them as much as I did.
Approximately 410 kcal per roll
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 7 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Turmeric and Oregano Rolls
- 0.42 oz fresh brewer's yeast
- 1.7 cups warm water
- 0.42 cups whole milk
- 4.23 oz durum wheat flour
- 2 teaspoons turmeric powder
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 25.04 oz all-purpose flour
- 1.35 tbsp milk
Preparation of Turmeric and Oregano Rolls
Prepare the dough in a large bowl or in the stand mixer as I did, the important thing is to work the dough well.
In the stand mixer, put the warm water and dissolve the yeast in it, then add the durum wheat flour and mix well.
Next, add the turmeric, salt, warm milk, and oregano and mix again until the ingredients are absorbed.
Now add half the all-purpose flour, mix well, then add the other half and complete the processing until you get a homogeneous non-sticky dough.
Let it rise in a large bowl in the switched-off oven with the light on for about 2 hours, or until it doubles.
Once risen, take the dough, place it on a floured work surface, and work it to form a dough again.
Divide the dough into 7 equal parts and form balls. Stretch each ball by hand into an oval shape, roll it up on itself, and adjust the ends.
Line a baking sheet and place the rolls on it, spacing them apart, and let them rise for another hour or until they double in size.
Once risen, brush the rolls with milk and bake in a preheated oven at 428°F for about 20 minutes, checking the baking.
