These rolls are perfect for dinner or breakfast. They are also good for small sandwiches.
Yield 8
Component
2 cups of water, lukewarm
2 tablespoons of granulated sugar
2 tablespoons instant yeast or active dry yeast
2 tablespoons of olive oil
5 cups unbleached bread flour
1 tablespoon of salt
directions
Place the dough ingredients in the large bowl on a mixer with a dough hook and mix the dough at medium speed for 8 minutes. The dough should form a ball and move away from the sides of the bowl.
Turn the dough onto a floured work surface and knead by hand for a minute or two.
Lightly coat the mixing bowl with cooking spray or olive oil. Return the dough to the bowl and cover it with plastic wrap. Allow to rise in a place without irritation for an hour.
After the first rise, take out the dough and divide it into 8 equal parts, form a ball from each part and cover with plastic wrap.
If using a roll mold, spray each part of the mold with cooking spray.
If you don’t have a roll pan, then cover a baking pan with baking paper.[paper[paper
Working with one piece of dough at a time, shape it into an oval that will fit the mold parts of the mold. Or shape each piece of dough into a 4-inch oval and place on the prepared baking sheet.
Cover with plastic wrap and leave to rise for 30 minutes.
Preheat to 375 degrees Celsius.
Put the pan in the oven and bake them for 30 minutes, or until they get a deep golden color. Take the bread out of the oven and cool it on a wire rack.
Posted by Jovina Coughlin in beans, healthy Italian cooking, rolls
