Olive Oil Bread Rolls

READY IN: 3hrs 20mins
SERVES: 12
YIELD: 12 Rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I use my Kenwood Mixer to make the dough. Attach dough hook. Put mixer bowl onto scales, zero the scales. Weigh the flour, add the salt separate from the yeast. Add the sugar, season with some freshly ground black pepper, mix together, make a well in the centre, add the olive oil, turn on dough hook to mix, then slowly add the water and mix to a soft dough, all the water might not be needed. Knead in the olives. Mix to a very soft stretchy dough that leaves the sides of the bowl clean. Remove from the bowl, shape in to a 'round', grease the inside of the mixer bowl with some olive oil, return the dough to the bowl, cover with an oiled piece of Clingfilm and leave in a warm place to double in size, about an hour. After an hour, punch down, turn on to a lightly oiled non- stick surface, knead smooth and roll into a long snake to cut out 12 equal pieces, roll these pieces into a smooth ball & place on a lightly oiled baking sheet, cover loosely with the piece of lightly oiled clingfilm & leave to rise another 30mins until doubled in size. I usually find if you have a double oven, pre-heat the bottom half. Whilst the bottom half is pre-heating- place the tray with the bread rolls in the small top oven, the heat from the bottom oven will help the rolls to rise.
  • Once the rolls have risen & are touching each other, remove clingfilm, place on oven shelf just above centre & bake 20mins until golden brown.
  • Brush with melted butter that has been mixed with a little extra virgin olive oil & leave to cool on a wire rack. Eat hot with some butter, or on the side of some nice soup, or serve any way you like!
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