Nothing like a Yeast Bread, especially these delicious soft Olive Oil Bread Rolls. Easy Homemade bread never tasted so good.
Homemade Olive Oil Bread Rolls
Homemade Olive Oil Bread RollsIf you have ever been to Italy you are going to know that there are probably more types of bread than Pasta, over 350 types to be exact. So good and so hard to decide!
One type of bread that my kids always loved are these soft Olive Oil Rolls.
These also make the perfect sandwich buns or dinner rolls especially with Thanksgiving and Christmas around the corner!
Some of the more known types of Bread in Italy
Piadina – A type of Italian Flat Bread
Liariano – One of my favourites, a dense closed crumb bread.
Focaccia di Genova – A thick almost Pizza type, slice it up the middle and fill with fresh prosciutto or mortadella. So good.
Grissini Italian Bread Sticks – Long crunchy sticks of bread.
Rosette – My husband’s favourite, a large bun with very little crumb.
Ciabatta – A long, broad, flat bread, full of holes.
During the Summer and early Fall my house is at the perfect temperature for my dough to rise. Bread making is not difficult it is just needs time.
I remember the days when my mother and father-in-law would fire up the wood burning stove and they would make enough bread for the week, with enough to give a loaf or two to us.
So good, and if you were lucky she would make her amazing pizza too. Those were the days.
Now I’m lucky if I make enough for a couple of meals. But I have to say you can’t beat homemade bread. Warm from the oven, nothing like it.
How to Make Homemade Bread?
- Add the yeast to the water and honey, let sit 5 minutes.
- In the stand up mixture bowl, whisk together the flour and salt, then add the yeast mixture and oil.
- With the hook attachment, start to knead until the dough comes together to form a ball.
- Place the dough in a lightly oiled bowl and cover, let it rise in a warm draft free area for about 2 hours.
- Then form the dough into 10 -12 balls, place on a parchment paper lined cookie sheet, cover and let rise another hour.
- Brush the rolls with a little oil and bake for about 10-15 minutes at 400F.
- Let cool or eat warm.
If you happen to make bread and would love to know what bread freezes well and how to freeze it, then this post from The Kitchn – The Best Way To Freeze and Thaw Bread.
This is a very simple bread recipe, no eggs needed, just flour, yeast, olive oil, water, salt and rather than use sugar I prefer to use honey.
Why is sugar used in Bread making?
It helps the bread to rise (without sugar the bread will take longer to rise and sometimes not at all), it also gives the bread a better flavour.
More delicious Yeast Breads
Panettone – Italian Christmas Sweet Bread
Whether you are novice bread maker or bread making is your thing, I hope you give these a try and let me know. Happy Baking. Enjoy!
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Homemade Olive Oil Bread Rolls
Ingredients
- 1/2 teaspoon active dry yeast (1.4 grams)
- 1/2 cup + 3 tablespoons water (lukewarm) (162 grams)
- 3/4 teaspoon honey (5.30 grams)
- 2 cups flour (250 grams)
- 1/2 teaspoon salt (2.85 grams)
- 3 tablespoons olive oil (40 grams)
Instructions
- In a small bowl add the water and honey, sprinkle the yeast on top and let sit for 5 minutes. Then stir.
- In the bowl of your stand up mixer whisk together the flour and salt, make a well in the middle and add the yeast mixture and oil. With the hook attachment knead until the dough comes together and forms a ball (about 10-12 minutes, stop halfway and scrape off the dough from the hook and the sides of the bowl).
- Remove the dough to a flat surface and knead into a ball, place in a lightly oiled bowl (roll in the dough in the bowl), cover and let rise in a warm draft free area for approximately 2 hours, or doubled in bulk.
- Remove the dough from the bowl and punch down, form into 10 - 12 balls** (keep the dough covered while making the balls), place on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for approximately 1 hour or until doubled in bulk.
- Pre-heat oven to 400F (200C).
- Brush the dough balls with a little olive oil and bake for approximately 10-15 minutes, until golden and when tapped on the bottom there is a hollow sound. Let cool or eat warm. Enjoy!
Mimi says
Hello, your recipe looks yummy and n simple enuf for me I’m not the best Baker but still luv to bake;-), my question is that I use raw turbinado sugar & due to the graininess of the sugar, is it okay to use?. thanks so much for your recipe appreciate it.
Peace & Luv 4 U & Urs in the New Year
Mimi
Rosemary says
Hi Mimi, yes you can substitute it, it might be better to grind it so it’s finer. Let me know how it turns out. And thanks so much, Happy New Year to you and yours also. Have a wonderful Sunday.
Elena says
Hi, I cannot rate this recepy yet … I’d love to learn how much you take in weight for the teaspoons.
Is this the american teaspoon or do you use (metric) the “european teaspoon” …?
I’m dutch and having some trouble finding the right measures but this recepy really temps me 😀 …
Could you please help me out?
Thanks in advance !
Rosemary says
Hi Elena, I updated the recipe to show grams also. I hope you like it let me know how it goes.
Chris says
These turned out SO good! Great texture & soft exterior crust. Made both dinner rolls & cherry hand pies. Thanks!
Rosemary says
Hi Chris, thanks so much, glad you enjoyed them.
Debbie T. says
Hi Rosemary,
I just ordered some Organic Italian 00 soft wheat flour. Can I use that in this recipe and others that call for All Purpose? Thanks!
Rosemary says
Hi Debbie, you can use it for pretty much all the recipes but not for cut out cookies (you need a flour with more protein). It is great in Italian cakes and cookies, pasta and pizza. Hope that helps.
Ginny says
I was just wondering, I’m in England so the ingredients differ slightly. What flour is it you use and what is the equivalent in English ingredients? It is bread flour or plain flour? Lovely recipe.
Rosemary says
Hi Ginny, thanks so much, I use all purpose so the equivalent in England would be plain flour. Hope that helps, let me know how it goes.
Esther McCormack says
I so much enjoy your recipe blogs. my question in you answered to Ginny i:s Does it make a difference if I use Bread Flour instead of All-Burpose Flou in making breadr? I usually use Bread Flour. What Brand of flour do you usually use. This last time, I purchased a different Brand than KA Bread Flour because it was a little lesse in price, but the textureof bread was different.
Rosemary says
Hi Esther, thanks so much, you can use bread flour if you want, it just makes the bread chewier, I use all purpose because I try to use ingredients that most people have on hand. Hope that helps.
Monica says
These looks like they’d be great for toasting with some jam! 🙂 That’s my favorite thing to do with leftover dinner rolls. I’ll definitely have to give this one a try!
Rosemary says
Hi Monica, thanks so much. Sounds like a good idea, never tried these toasted. Have a great weekend.