Olive Oil Dinner Rolls
Soft, tender, and infused with the richness of olive oil, honey, and a touch of whole wheat flour, these dinner rolls bring a Mediterranean twist to a timeless classic.
Servings: 15
Ingredients
- 3 cups all-purpose flour (360g)
- 1 cup whole wheat flour (113g)
- 2 teaspoons instant yeast
- 1 teaspoon kosher salt
- 1 cup whole milk, warmed to about 110°F (240ml)
- 1/4 cup extra virgin olive oil (60ml)
- 3 tablespoons honey (63g)
- 2 large eggs, at room temperature
Instructions
- Mix the dough. To the bowl of a stand mixer fitted with the dough hook attachment or a large mixing bowl, add the all-purpose flour, whole wheat flour, yeast, salt, milk, olive oil, honey, and eggs. Mix on low speed until no dry streaks of flour remain.
- Knead the dough. Knead the dough on medium speed (speed 2 on a KitchenAid mixer) until it becomes elastic and somewhat smooth, about 8 minutes. If kneading by hand, turn the dough out onto a floured surface and knead for 10 minutes. It will be very sticky at the beginning, but avoid adding too much flour, as it will make the rolls tough. If the dough sticks to your hands and the countertop, just keep kneading and reincorporate it into the dough as it loses some of its stickiness.
- First rise. Shape the dough into a taut ball. Grease a clean bowl lightly with olive oil, then place the dough ball seam-side down in the bowl. Cover and leave it in a warm spot to rise until doubled in bulk, about 1 1/2 to 2 hours.
- Divide and shape. Grease a 9x13-inch baking pan lightly with olive oil. Punch the dough down to deflate. Turn the dough out onto a lightly floured surface. Divide the dough into 15 equal pieces, about 62g each. To shape each piece of dough, flatten it with the palm of your hand. Pull the edges up and over the center, all around. Pinch the edges together to seal the seam and flip the dough over so the smooth side is facing up. Arrange in the prepared baking pan.
- Proof the dough. Cover the pan with plastic wrap and let the dough rise at room temperature for 1 hour. They will have risen to touch each other and almost doubled in size. Towards the end of the rising time, arrange a rack in the center of the oven and preheat to 375°F.
- Bake the rolls. Bake the rolls in the preheated oven until they’re golden brown on top, 22 to 26 minutes. If the tops of the rolls are browning too quickly, loosely tent the pan with aluminum foil. If you have a digital thermometer, the rolls are done when the interior of one of the middle rolls reaches 190°F.
- Cool and serve. Allow the rolls to cool slightly in the pan. Serve warm. Store leftovers in a zip-top bag or an airtight container on the counter for up to 3 days.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and honey used in this recipe.
- For Active Dry Yeast: Use the same amount of active dry yeast as listed. Dissolve the active dry yeast in about 1/3 cup of the warm milk, and let it bloom for about 5 minutes until frothy. Add the remaining dough ingredients and continue with step 1 of the recipe. Active dry yeast ferments a bit slower than instant yeast, so add an extra 15 to 20 minutes to the rising and proof times.
- Make Ahead: Prepare the dough the day before, following all the steps up to and including shaping the rolls. Cover the baking pan with plastic wrap and refrigerate the rolls overnight. At least 3 hours before you plan to serve them, remove the pan from the fridge and let the rolls rise for 1 to 2 hours before baking.
- Storage: Store leftovers in a zip-top bag or an airtight container on the counter for up to 3 days.
Nutrition
Calories: 186.1kcal | Carbohydrates: 29.8g | Protein: 5.6g | Fat: 5.2g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.1g | Trans Fat: 0.002g | Cholesterol: 23.8mg | Sodium: 171.3mg | Potassium: 105.8mg | Fiber: 2g | Sugar: 4.4g | Vitamin A: 58.8IU | Vitamin C: 0.03mg | Calcium: 30.6mg | Iron: 1.6mg
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