Recipe details Medium · 14 servings
Nutrition Per Serving
estimated
Pull-Apart Olive Oil Dinner Rolls
These soft, airy pull-apart rolls are made with a high-hydration yeasted dough and finished with a generous drizzle of olive oil. A brief series of folds builds structure while keeping the method simple, and a dimpled, flaky-salt topping creates a golden, focaccia-like crust.
Ingredients
- • 4 cups (600g) bread flour
- • 2 tsp (8g) salt
- • 2 tsp (8g) sugar
- • 1 packet instant yeast
- • 2 cups (500 ml) warm water, 80 to 90 F
- • 2 tbsp olive oil
- • Flaky sea salt, to taste
- • Fresh herbs, such as rosemary or thyme, optional
Method
Tap a step to see its ingredients.
- Grease or line a baking dish with parchment paper.
- Preheat the oven to 425 F near the end of the final rise.
| 4 cups (600g) bread flour | mix dough | oil and rest 30 min | stretch and fold | fold and portion | proof 1 hr | dimple and top | bake 425 F 20-30 min | cool 20 min |
| 2 tsp (8g) salt | ||||||||
| 2 tsp (8g) sugar | ||||||||
| 1 packet instant yeast | ||||||||
| 2 cups (500 ml) warm water, 80 to 90 F | ||||||||
| 2 tbsp olive oil | ||||||||
| Flaky sea salt, to taste | ||||||||
| Fresh herbs, such as rosemary or thyme, optional |
1 mix dough 5 ingredients
Stir the bread flour, salt, sugar, instant yeast, and warm water together until a sticky dough forms with no dry flour remaining.
- 4 cups (600g) bread flour
- 2 tsp (8g) salt
- 2 tsp (8g) sugar
- 1 packet instant yeast
- 2 cups (500 ml) warm water, 80 to 90 F
2 oil and rest 30 min 1 ingredient
Work the olive oil into the dough, cover the bowl, and let the dough rest at room temperature for 30 minutes.
From: mix dough
- 2 tbsp olive oil
3 stretch and fold
Stretch and fold the dough from each side toward the center, then cover it and let it rise at room temperature for 1 hour.
From: oil and rest 30 min
4 fold and portion
Give the dough a second round of stretch-and-folds, divide it into 80 g pieces, shape the pieces into rolls, and place them in the prepared baking dish.
From: stretch and fold
5 proof 1 hr
Cover the shaped rolls and let them proof at room temperature for 1 hour.
From: fold and portion
6 dimple and top
Dimple the risen rolls with oiled fingers, then drizzle them with olive oil and sprinkle with flaky sea salt and optional fresh herbs.
From: proof 1 hr
7 bake 425 F 20-30 min
Bake the topped rolls at 425 F for 20 to 30 minutes, until golden brown and cooked through.
From: dimple and top
8 cool 20 min
Let the baked rolls cool for at least 20 minutes before separating and serving them.
From: bake 425 F 20-30 min
- 1
mix dough
Stir the bread flour, salt, sugar, instant yeast, and warm water together until a sticky dough forms with no dry flour remaining.
4 cups (600g) bread flour; 2 tsp (8g) salt; 2 tsp (8g) sugar; 1 packet instant yeast; 2 cups (500 ml) warm water, 80 to 90 F
- 2
oil and rest 30 min
Work the olive oil into the dough, cover the bowl, and let the dough rest at room temperature for 30 minutes.
2 tbsp olive oil
- 3
stretch and fold
Stretch and fold the dough from each side toward the center, then cover it and let it rise at room temperature for 1 hour.
- 4
fold and portion
Give the dough a second round of stretch-and-folds, divide it into 80 g pieces, shape the pieces into rolls, and place them in the prepared baking dish.
- 5
proof 1 hr
Cover the shaped rolls and let them proof at room temperature for 1 hour.
- 6
dimple and top
Dimple the risen rolls with oiled fingers, then drizzle them with olive oil and sprinkle with flaky sea salt and optional fresh herbs.
- 7
bake 425 F 20-30 min
Bake the topped rolls at 425 F for 20 to 30 minutes, until golden brown and cooked through.
- 8
cool 20 min
Let the baked rolls cool for at least 20 minutes before separating and serving them.
Text instructions
Stir the bread flour, salt, sugar, instant yeast, and warm water together until a sticky dough forms with no dry flour remaining.
Work the olive oil into the dough, cover the bowl, and let the dough rest at room temperature for 30 minutes.
Stretch and fold the dough from each side toward the center, then cover it and let it rise at room temperature for 1 hour.
Give the dough a second round of stretch-and-folds, divide it into 80 g pieces, shape the pieces into rolls, and place them in the prepared baking dish.
Cover the shaped rolls and let them proof at room temperature for 1 hour.
Dimple the risen rolls with oiled fingers, then drizzle them with olive oil and sprinkle with flaky sea salt and optional fresh herbs.
Bake the topped rolls at 425 F for 20 to 30 minutes, until golden brown and cooked through.
Let the baked rolls cool for at least 20 minutes before separating and serving them.
Recipe from Cookbook Hub - www.cookbookhub.org