Homemade Fluffy Rolls with Olive Oil

Ingredients

• 500 g Plain flour
• 260 g Lukewarm milk (Half milk and half water may be used.)
• 20 g Yeast
• 10 g Salt (For the dough; Maldon salt is also used for sprinkling, to taste.)
• 5 g Sugar
• 40 g Olive oil (Some of the oil is used to grease the bowl.)
• Water (For spraying the rolls before proofing, before baking, and after baking; use as needed.)
• Poppy seeds (For sprinkling, to taste; the author used poppy seeds on half of the rolls.)
• Crushed caraway seeds (For sprinkling, to taste; the author used crushed caraway seeds on half of the rolls.)
• Maldon salt (For sprinkling, to taste; the author prefers it to regular coarse salt.)

Steps

1. 1

   Weigh the plain flour, lukewarm milk, yeast, salt, sugar, and olive oil into a bowl.

2. 2

   Knead the dough at medium speed for 10 minutes, until smooth.

3. 3

   Turn the dough out onto a lightly floured work surface and fold it several times for approximately 30 seconds.

4. 4

   Shape the dough into a ball, place it in an oiled bowl, cover, and leave it to proof in the oven until the dough has doubled in volume.

5. 5

   Turn the risen dough back out onto the work surface, without folding it again this time, and roll it into one long, thick rope.

6. 6

   Divide the rope into 4 to 8 pieces, depending on how large you want the rolls to be.

7. 7

   Shape each piece into a strand. For the described braid, fold the strand approximately two-thirds of the way along, pass the other end through the resulting loop, twist the loop from right to left, and pass the protruding part through from above.

8. 8

   Spray the shaped rolls with water, cover, and leave them to proof again until they have doubled in volume.

9. 9

   Spray the risen rolls with water again and sprinkle them according to taste. The author used poppy seeds on some rolls, crushed caraway seeds on others, and sprinkled Maldon salt over all of them.

10. 10

    Bake in a steam oven at 200 °C with 30% steam for 10 to 12 minutes, depending on the size of the rolls.

11. 11

    Immediately after baking, transfer the rolls to a tray with a wire rack and spray them with water again so they remain glossy.

12. 12

    Leave the rolls to cool, then serve.

Notes

The proofing time is not provided in the source; use the dough doubling in volume as your guide. The author uses a special oven program for proofing. The number of rolls can be chosen between 4 and 8 according to the desired size.

Nutrition per serving

• baked goods
• breakfast
• vegetarian
• yeasted
• baked
• Czech
• homemade