Olive Oil Bread Rolls

L'Antro dell'Alchimista
Reviews(1)
Olive Oil Bread Rolls
8
10
1300
105

Description

To make these rustic rolls, you start by making a starter dough, which has to rest overnight in the refrigerator. Then this starter is mixed with more flour and yeast and requires a few other, briefer rising times, over the course of the day. To achieve the desired texture, the rolls are started with a pan of water in the oven, since the steam allows the inside to form the desired air pockets, and then finished without the steam, so the outside takes on a crisp crust.

Ingredients

200 grams strong flour
90 milliliters water
2 grams yeast (brewer’s)
1,000 grams flour
580 grams water
70 grams extra-virgin olive oil
14 grams salt
12 grams yeast (brewer’s)
10 grams lard (optional)
10 grams lecithin (or 1 large egg yolk)

Directions

1Dissolve the yeast in the water and combine 90 grams of the flour. Allow the mixture to rise (approximately 2 hours).
2Add the remaining flour and knead by hand just enough to incorporate.
3Cover with plastic wrap and refrigerate overnight at 10 to 12C.
4Remove the starter from the refrigerator.
5Dissolve the soy lecithin in a little warm water.
6Dissolve the yeast in the remaining water and add as much flour necessary to make a creamy mixture.
7Cover and let it rest for 1 hour.
8Then add the lecithin, 2/3 of the remaining flour, and the starter, broken into pieces, to the mixture in a mixer bowl and turn on the mixer to low speed.
9When the mixture is well incorporated, add the lard (or 2 tablespoons of olive oil) and the salt, add the flour when the other ingredients have been completely incorporated.
10Increase the mixer speed and add the oil gradually, scraping down the bowl if necessary.
11Knead until the dough is smooth, shape it into a ball and cover the bowl.
12After 15 minutes, refrigerate the dough at 4 to 5C for at least 4 hours.
13Remove the dough from the refrigerator and let it rest for 30 minutes.
14Place the dough on a work surface, and without kneading it, cut the dough into pieces (any shape you wish) weighing 80 grams each. Cover with a sheet of plastic wrap and let rise until they double in size.
15Brush the surface with extra virgin olive oil and bake at 220C with a pan of water in the oven for the steam.
16After 10 minutes, remove the pan of water and finish baking at 180C.
17Remove the rolls from the oven and cool. It is also possible to freeze the rolls once they have cooled completely.
Discover more recipes from L'Antro dell'Alchimista

NutritionView more

1300Calories
Sodium57%DV1370mg
Fat40%DV26g
Protein63%DV32g
Carbs76%DV228g
Fiber36%DV9g

PER SERVING *

Calories1300Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat4g20%
Trans Fat
Cholesterol<5mg1%
Sodium1370mg57%
Potassium350mg10%
Protein32g63%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate228g76%
Dietary Fiber9g36%
Sugars0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.