Rosemary Olive Oil Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g strong bread flour</li><li class="ingredients-single-item">7g instant dry yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g fresh rosemary, finely chopped (or 1 tbsp dried)</li><li class="ingredients-single-item">60ml high-quality extra virgin olive oil, plus extra for brushing</li><li class="ingredients-single-item">250-280ml warm water (about 38°C)</li><li class="ingredients-single-item">15g honey or 10g granulated sugar</li><li class="ingredients-single-item">Flaky sea salt for topping (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Baking tray or round cake tin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Dough scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the bread flour, instant yeast, and salt, keeping the salt and yeast on opposite sides of the bowl initially (salt can inhibit yeast activation). Add the finely chopped rosemary and mix thoroughly to distribute the herbs evenly throughout the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate jug, combine the warm water (it should feel like bath water - too hot will kill the yeast, too cool won't activate it properly), honey or sugar, and olive oil. The sugar provides food for the yeast while the olive oil enriches the dough, creating a tender texture and distinct flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your dry ingredients and pour in the liquid mixture. Using a wooden spoon or your hands, bring everything together to form a shaggy dough. If using a stand mixer, mix on low speed with a dough hook attachment for 2 minutes until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic and slightly tacky but not sticky. The dough should pass the "windowpane test" - when a small piece is stretched between your fingers, it should become thin enough to see light through without tearing. This indicates proper gluten development, which gives your rolls structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a ball and place in a lightly oiled bowl, turning once to coat the surface with oil. Cover with a damp cloth or plastic wrap and leave to rise in a warm, draft-free place for 60-90 minutes, or until doubled in size. The slow rise develops flavor and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn onto a clean work surface (no need for flour at this stage) and divide into 12 equal pieces (about 70-75g each). To ensure even baking, weigh each piece for consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Shape each piece into a tight ball by tucking the edges underneath and rolling between your cupped hand and the work surface in a circular motion. The surface tension you create now will help the rolls rise upward rather than outward.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the rolls on a lined baking tray with a few centimeters between each (for individual rolls) or touching in a round cake tin (for tear-and-share style). Cover loosely with oiled plastic wrap and allow to prove for another 30-45 minutes until noticeably puffed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Meanwhile, preheat your oven to 200°C (180°C fan/gas mark 6). When the rolls have almost finished their second rise, brush them gently with olive oil and sprinkle with additional chopped rosemary and flaky sea salt if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 18-20 minutes until golden brown and hollow-sounding when tapped on the bottom. If the tops are browning too quickly, cover loosely with foil for the remaining baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and brush immediately with a little more olive oil for a gorgeous sheen and added flavor. This final olive oil application enhances both appearance and taste, giving your rolls their signature Mediterranean character.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow to cool on a wire rack for at least 10 minutes before serving. These rolls are best enjoyed warm, when the contrast between the slightly crisp exterior and the tender, aromatic interior is at its peak. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 1 month.</li></ol>