Oil Rolls

Name: Oil Rolls
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: Manitoba flour 0.8 cup; Water at room temperature ½ cup; Fresh brewer's yeast 0.4 oz; Type 00 flour 3 ¼ cups; Water at room temperature 0.8 cup; Extra virgin olive oil 7 ½ tbsp; Malt 0.4 oz; Fine salt 1.7 tsp

604

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 604
Carbohydrates g 96.4
of which sugars g 2.1
Protein g 15.7
Fats g 17.3
of which saturated fat g 2.58
Fiber g 3.3
Sodium mg 640

Difficulty: Average
Prep time: 60 min
Cook time: 30 min
Makes: 6 pieces
Cost: Low
Note + the rising time (about 4 hours)

PRESENTATION

Whether you are a fan of the great classics, like milk rolls, or more unique versions, like beer rolls, one thing is certain: making bread at home is a whole different experience! So we propose you try your hand at making oil rolls, an equally tasty variant. Thanks to the poolish made with yeast, a method also used for ciabatta dough, you will achieve a result that is crispy on the outside and soft on the inside, as well as more fragrant and long-lasting. Perfect for filling with cheese, cold cuts, or vegetables for a quick meal or a rich snack, oil rolls will also make a great impression on their own, in the breadbasket, both for holidays and for everyday lunch. Try making them, and you'll see that you will become increasingly skilled in the magical art of bread-making!

INGREDIENTS

604

Calories per serving

For the poolish (for 6 rolls): Manitoba flour 0.8 cup (100 g); Water ½ cup (100 g) - at room temperature; Fresh brewer's yeast 0.4 oz (10 g)

For the dough: Type 00 flour 3 ¼ cups (400 g); Water 0.8 cup (180 g) - at room temperature; Extra virgin olive oil 7 ½ tbsp (100 g); Malt 0.4 oz (10 g); Fine salt 1.7 tsp (10 g)

Preparation

How to prepare Oil Rolls

To make oil rolls, first prepare the poolish: pour the bread flour into a bowl, add the water 1 and the yeast 2, and mix well with a spoon until you obtain a fluid and homogeneous mixture 3. Cover the bowl with plastic wrap and let it mature at a temperature of 77°F-82°F for about an hour (or until it doubles in volume).

After this time, pour the all-purpose flour into the bowl of a stand mixer equipped with a dough hook, then add the malt 4, water 5, and the matured poolish 6. Mix the ingredients for about 10 minutes.

When the dough is well-incorporated, add the oil 7 and the salt 8, and continue to mix until you get a smooth and soft dough 9.

Transfer the dough onto a floured work surface 10 and shape it into a tight ball 11. Transfer the dough ball into a large bowl, cover with plastic wrap 12, and let rise again at a temperature of 77°F-82°F for about 2 hours or until it doubles in size.

After the rising time 13, transfer the dough back onto the floured work surface and roll it out with a rolling pin to form a rectangle of 16x14 inches 14, then roll it up from the longer side to form a loaf 16 inches long 15.

Cut the loaf into 6 pieces weighing 5 oz each 16. Now roll out each piece of dough with a rolling pin to form an oval about 10x4 inches 17, then roll it up from the shorter side 18.

Once rolled 19, place the small rolls on a baking sheet lined with parchment paper with the seam side down 20 and let rise again for an hour, still at a temperature of 77°F-82°F. Then bake them in a preheated static oven at 375°F for about 30 minutes: they should be golden on the outside and soft on the inside. For extra assurance, you can check the internal temperature with a probe to ensure it reaches 201°F. Your oil rolls are ready to be taken out of the oven 21!