Olive Oil Rolls

Life has seemed even busier than usual lately so here is a ridiculously simple and fast roll recipe.

The quality of your olive oil will make a big difference in the taste of these rolls. Be sure to use fresh olive oil that has not started to go rancid. How can you tell if your oil is less than fresh? Put a few drops on your tongue, swallow, and then wait about 15 seconds. If a harsh or bitter taste is left behind, it's time to get a new bottle. I generally buy olive oil in small quantities because it does not stay fresh very long and I do not like to let ingredients go to waste.

I like this recipe because it only requires a few staple ingredients and the finished rolls are ready in 2 hours or less.

Ingredients:

4 cups flour

2 teaspoons salt

½ cup + ½ cup lukewarm water

½ oz. yeast

4 tablespoons olive oil

Stir together the flour and salt in a large bowl, or the bowl of a stand mixer; make a well in the center. Measure ½ cup of the lukewarm water in a liquid measuring cup and add the yeast, mixing until it is incorporated, then add the remaining ½ cup lukewarm water. Pour this mixture into the well along with the olive oil. Knead the dough by hand for 8 minutes, or with a dough hook attachment in the stand mixer for 4 minutes on medium speed. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for 1 hour. Set the plastic wrap aside to be used again shortly, punch down the dough, shape it into 16 equally sized balls, and re-cover with the plastic wrap. Let rise again for 30 minutes. Preheat the oven to 400 degrees, dispose of the plastic wrap, and bake the rolls for approximately 15 minutes.