Ingredients
Equipment
Method
- Add the warm water, sugar and yeast, to the bowl of your stand mixer. Let the mixture sit for about 5 minutes until slightly foamy.
- Using the dough hook, add the olive oil, salt and the flour and mix on low speed for 3 to 5 minutes, until a soft dough forms.The dough should pull away from the sides of the bowl but still lightly stick to the bottom.
- Continue kneading in the mixer (for about 8 minutes in total) until the dough is smooth, elastic, and soft but not sticky. Turn out onto a lightly floured surface and knead briefly to shape it into a ball.
- Return the dough to the bowl, cover, and let rise for about 30 minutes until slightly puffy.
- Turn the dough out onto a clean surface and divide into 4 equal portions. Roll each portion into a long loaf about 9 to 10 inches long and place on a parchment lined baking sheet, leaving space between each.
- Cover the rolls with a clean kitchen towel and let rise for about 30 minutes until visibly puffy.
- Preheat the oven to 350°F and bake the rolls for 20 to 25 minutes until lightly golden.
- Remove from the oven, rub the tops with butter, cover with a clean towel, and let cool before slicing.
Notes
- Covering the bread while it cools helps keep the crust soft
- Bread flour gives slightly better structure, but all purpose flour works well
- You can brush the rolls with olive oil and sprinkle Italian seasoning or grated cheese on top before baking
Storage
- Store cooled rolls at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 5 days
- Freeze fully cooled rolls for up to 2 months
- Slice before freezing for easy use later
Related Recipes:
- Check out all our Bread Recipes HERE!
Nutrition information is automatically calculated, so should only be used as an approximation.