I love these rolled oil bread rolls, they’re as soft as clouds and flavorful. They’re also incredibly easy to make; with just a few steps, you’ll get a fabulous softness.
Kids will love them filled with cheese and ham, and adults will fall in love with them with butter and oil-packed anchovies…or whatever you want to put inside. Tasty even plain.
A delicate and simple roll to make everyone at the table happy, I’m sure you’ll love them too. With flour, water, olive oil, and a little manual skill, the dough will rise like a soft cloud.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 1 1/4 cups water (+ 1 tbsp to dissolve the salt)
- 3 tbsp olive oil
- 2 1/2 tsp fine salt
- 1 tbsp sugar (or inverted sugar)
- 2 1/2 tsp fresh yeast
Steps
1 – In a large bowl, put the water with the crumbled fresh yeast, the sugar (can be replaced with inverted sugar see what it is and how to make it), and let the yeast activate for 5 minutes.
Gradually pour the sifted flour over the water and knead coarsely by hand, just enough to incorporate all the flour.
Dissolve the salt in 1 tablespoon of water and then pour it over the dough, continuing to knead coarsely by hand, in the bowl.
Finally, add the oil, let it be absorbed by the dough, and stop for a 15-minute rest, covering the bowl.
After the fifteen minutes, finish kneading the dough, which after resting will become smooth and homogeneous without much effort. Cover the bowl with plastic wrap and let the dough rise until it doubles, about 2 to 2 1/2 hours.2 – After the first rise, transfer the dough onto a floured work surface. Divide it into pieces of 80 grams each and form balls. With this amount, you will get 10 rolls. You can also make them smaller, 50 grams each, and you will have 15/16 oil bread rolls.
One ball at a time, flatten it with a rolling pin into a disc and then roll it up.
Place the made rolls on the baking tray with the open edge down, spacing them out because they will grow during the second rise.
When you have finished forming the rolls, cover the tray with plastic wrap and put it in the turned-off oven until the rolls double in size, it will take 1 to 1 1/2 hours.
3 – After the second rise, take the tray with the nicely puffed rolls and with a sharp knife make a slight cut along the length of the rolls (optional).
Prepare a mix with two fingers of water and two of olive oil and brush the surface of the rolls.
Meanwhile, you will have preheated the oven to 350°F, then bake the rolls on the lowest rack of the oven and cook for 20 minutes, until lightly golden.
Take them out of the oven, spray a little water on top, and let them cool before serving or storing. They are as soft as clouds, flavorful, and after all, they are also easy to make.
Soft and delicate, they can also be frozen.
