Homemade Oil Rolls. Easy and quick, they can be prepared in half a day. These rolls are perfect to take to school or the office, stuffed with deli meats and various cheeses, or to accompany your meals.
As I mentioned, the recipe is really simple and suitable for everyone. After kneading all the ingredients in the stand mixer, I let the dough rise until doubled in volume. Then, I divided it into small loaves of about 4.4 oz (125 g) which I let rise for another hour. To create the rosette shape, right before baking, I used an apple slicer.
The result is soft and tasty bread, perfect to prepare when we run out of bread and can’t do without it.
But now, let’s see together how to make the recipe for Homemade Oil Rolls. Get the ingredients ready as we begin.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I await you.
Gabriella
Other bread recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 7 rolls
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups flour
- 1 1/8 cups water (at room temperature)
- 5 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 packet dry yeast (or half a cube of fresh yeast)
Tools
To make Homemade Oil Rolls, you will need:
- 1 Stand Mixer
- 1 Work Surface
- Parchment Paper
- 1 Baking Tray
- 1 Cookie Cutter
Steps
HOW TO MAKE THE RECIPE FOR HOMEMADE OIL ROLLS
First, prepare the dough. Pour the water into the stand mixer, add the salt and the oil. Add the flour and start kneading. I used 300 g of Tipo 2 Buratto flour from Molino Marino and 200 g of type 0 flour. Then, add the yeast and continue kneading for about 8 – 10 minutes.
You should obtain a well kneaded and slightly sticky dough, as in the photo. If it is too dry, add some water; if too wet, add some flour.
Flip the dough onto the floured work surface and make folds (3 or 4) until the dough shows some resistance.
Form a dough ball and let it rise in a lightly oiled bowl, for at least 1 hour (or 2) and until doubled in volume.
Invert it onto the floured work surface and divide it into 7 pieces of about 4.4 oz (125 g) each.
Make folds, then roll the dough well to form balls and let them rise covered, in a turned-off oven with the light on, for about 1 hour. Here they are after rising.
Here they are after rising.
Preheat the oven to 390°F, in “static” mode.
Before baking, using the appropriate tool or simply with an apple slicer, press down on the dough to give it the shape of rosettes.
Bake for about 25 minutes, then switch to “convection” mode and bake for another 5 – 6 minutes. Here are the Homemade Oil Rolls ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Homemade Oil Rolls for 1 – 2 days at room temperature, closed in a food paper bag. You can also freeze them and consume them within 30 days. When needed, remove them from the freezer and let them thaw at room temperature.
You can store the Homemade Oil Rolls for 1 – 2 days at room temperature, closed in a food paper bag. You can also freeze them and consume them within 30 days. When needed, remove them from the freezer and let them thaw at room temperature.
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