Easy Olive Oil Bread Rolls

Fluffy, light and oh-so-delicious, these olive oil rolls are perfect for your Easter Brunch.

Ingredients

  • 1/2 teaspoon active dry yeast

  • 1/2 cup + 3 tablespoons lukewater water

  • 3/4 teaspoon honey

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 3 tablespoons Grove 45 Extra Virgin Olive Oil

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 area for approximately 1 hour or until doubled in bulk.

  • Pre-heat oven to 400F.

  • 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!

Carolina Mejia