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Rosemary olive oil rolls

There are not many things in life more comforting than homemade bread rolls fresh from the oven. A big thank you to our lovely customer Mark for this recipe which uses our Rosemary olive oil.  We’ll be enjoying these with soup and stew all winter.


Recipe

  • Makes 12

Ingredients

  • 3 cups bread flour
  • 3/4 cup water
  • 1/4 cup Nudo Rosemary olive oil
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 2 teaspoons finely chopped fresh rosemary
3 cups bread flour 3/4 cup water 1/4 cup Nudo Rosemary olive oil 2 teaspoons instant yeast 1 1/2 teaspoons salt 2 teaspoons finely chopped fresh rosemary

Method

Preheat the oven to 180C/ 350F/ GM 4. Combine all the ingredients in the large bowl of a standing mixer fitted with a dough hook. Knead on medium speed to make a soft, smooth dough, about 8 minutes. Adjust flour and water as needed.

Then place the dough in a covered and lightly greased bowl and leave to rise for 60 to 90 minutes or until it’s just about doubled in bulk. Move the dough to a lightly floured counter top.

Divide the dough into 12 equal pieces and shape into round balls or roll into logs and shape into knots.  Place the rolls on a parchment-lined baking sheet or sheets, leaving about 2 inches between them. Cover and let rise for 60 to 90 minutes, until they are quite puffy.

Bake in the oven for 20 minutes until golden brown.  Transfer the rolls to a cooling rack and brush lightly with a little more rosemary olive oil.