How to Bread

• total tid: 19 hours 26 minutes

Ingredienser

Series 3, EP: can’t remember

THE OLIVE OIL DINNER ROLL.

This might be the fluffiest yet!

An enriched dough with an incredible flavour profile 🤓

Full recipe and process below!

Save/share/tag and give it a go!

OLIVE OIL DINNER ROLL RECIPE (16 Rolls)

680g strong white bread flour

205g water

165g whole milk

195g eggs (about 4 medium eggs)

68g extra virgin olive oil

20g caster sugar

15g fine sea salt

7g instant yeast

Fremgangsmåte

Mix

Add flour, water, milk, eggs, yeast and sugar to your mixer.

Mix until a rough dough forms.

Rest for 20 minutes.

Add the salt

Mix for 2 minutes.

Slowly drizzle in the olive oil while mixing.

Continue mixing until the dough is smooth, elastic and glossy. It should pass a good windowpane test.

Overnight bulk

Cover and leave at room temperature for 60–90 minutes.

Perform 2 stretch and folds, one every 30 minutes.

Transfer to the fridge and cold proof overnight (12–18 hours).

Divide & Shape

The next day, divide into 16 equal pieces (around 85g each).

Shape into tight balls and place into a lightly oiled or buttered baking tray.

Final proof

Cover and leave until the rolls are:

noticeably puffy

just touching each other

slightly jiggly when you shake the tray

This will usually take 2–3 hours, depending on room temperature. (Currently 30 seconds if you are in this English heat wave)

Bake

Egg wash, and cover in sesame seeds (if you are feeling fancy and don’t have an allergy)

Bake at 190°C for 18–20 minutes, until deep golden.

Brush generously with extra virgin olive oil while still warm.

Finish with flaky sea salt!