A recipe for olive oil rolls with sourdough was really missing from this blog! As a true Tuscan, I love loaves and baguettes, but even I can’t say no to a nice soft roll perfect for filling. These rolls came out soft and perfect thanks also to the mold I used: non-stick and of great quality made them gigantic, but you can also make them with just the oven tray. If I have piqued your interest, let’s turn on the stand mixer and get kneading.
I recommend taking a look at these recipes, tasty alternatives to these nice rolls!
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Energy 231.01 (Kcal)
- Carbohydrates 41.48 (g) of which sugars 1.70 (g)
- Proteins 7.96 (g)
- Fat 4.28 (g) of which saturated 0.55 (g)of which unsaturated 0.21 (g)
- Fibers 2.64 (g)
- Sodium 464.65 (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
Those who follow me on Instagram know that I really love to vary the flours. One of my favorites is spelt flour both for its qualities and organoleptic characteristics. That’s why the total amount of flour (500 gr) is divided between all-purpose flour and white spelt. However, you can make olive oil rolls with sourdough using only all-purpose flour or half all-purpose and half whole grain. In the case of more rustic flours, always keep an extra twenty grams of water on hand to use as needed. These flours generally need more hydration, but this can only be determined in practice, as each flour (and even each brand) is unique. As for the sourdough, it must be refreshed and doubled in size before using.
- 2 cups all-purpose flour
- 2 cups spelt flour
- 3.5 oz sourdough (refreshed and doubled)
- 1 1/4 cups water
- 5 tsp sugar
- 2 1/2 tbsps extra virgin olive oil
- 2 tsp salt
Tools
- 1 Mini Loaf Pans
- 1 Stand Mixer
- 1 Work Surface
- 1 Rolling Pin
- 1 Dough Scraper
- 1 Container
- 1 Parchment Paper
- 1 Cooling Rack
Steps
The dough is not difficult, it’s like that of any other bread, while the shaping requires a bit more attention. But no worries: let’s go step by step explaining each step!
In the bowl of the stand mixer, tear the sourdough (which should already be refreshed) into pieces at its doubling. A well-formed sourdough should double in about 4 hours at a temperature of 79°F.
Add 100 g of water and the sugar and turn on the mixer with the paddle attachment at medium speed.
Once dissolved in water, the sourdough acquires a consistency similar to yogurt, as seen in the photo.
Start adding the previously sifted flours mixed together, until the existing water is absorbed.
Alternate the remaining water with the flours until both ingredients are finished. The bowl should be clean and the dough should be clinging to the paddle but not yet fully developed.
After replacing the paddle with the hook, increase the speed until the dough begins to develop and becomes shiny and elastic. Only at this point should you add the oil in at least two additions, making sure to restore development before adding more. The dough needs time to absorb the fat.
Once you have finished adding the oil, add the salt. As a Tuscan, I always add little, and in this recipe, you can easily add another 5/6 grams.
Once the dough has developed by increasing the speed, with the machine running for at least 5/7 minutes, transfer the dough into a container lightly oiled. After half an hour of rest, proceed with a couple of rounds of folds in the bowl at half-hour intervals. After another half-hour rest, close the container and place it in the fridge.
The next morning, remove the container from the fridge and wait an hour for the dough to acclimate. This time must be adjusted according to the season: in summer 45 minutes may suffice, but in winter it may take two hours. In winter, the dough can also be kept out of the fridge overnight.
Turn the dough onto the work surface and deflate it. Use a rolling pin to create a rectangle about 8×12 inches
Portion the dough for the number of rolls you want to make. I made rectangles 4×3 inches, but if you want smaller rolls, you can choose different sizes.
Take one of the portions of dough and roll it out creating a very long strip
Using the technique of croissant folding (keeping tension in the dough as you roll it), start from the base moving downward and roll up towards the top
At the end of the rolling, seal the closure underneath. The roll is ready for the second rise!
Using this mold , I was able to have olive oil rolls with sourdough quite uniform. Being very non-stick, I didn’t even have to grease or add semolina, very convenient! Of course, you can use a baking tray and lay them on parchment paper well spaced. Cover with plastic wrap and a cloth and wait for them to double in size.
After about an hour, preheat the oven to 356°F, so that it’s ready just as the rising is completed.
Before baking, brush the surface of the olive oil rolls with sourdough with simple water, which will make them shiny.
Bake the olive oil rolls with sourdough in a static oven at 356°F for 35/40 minutes or until they are lightly golden.
Remove them from the mold once they have cooled a bit and finish cooling them on a rack before eating.
Olive oil rolls with sourdough are ready to be enjoyed: for breakfast with jam but also stuffed for the kids’ snack or as an accompaniment during meals!
Storage and Tips
Olive oil rolls with sourdough can be stored for 4/5 days better if in a bag inside a bread box. They can also be frozen and reheated as needed. This recipe is a very customizable base: to make them softer, you can replace half of the water with milk, you can flavor them by, for example, adding fennel seeds to the dough, or sprinkle them with seeds… basically, let your imagination run wild! What variation would you make? Come tell me on Instagram!
