Olive oil wrapped bread rolls, along with rosettes, wholemeal michettes and breadsticks, are part of the products that are never missing in the bread basket of restaurants and, more generally, on the festive table.
Immediately recognizable by consumers for the rolled shape of the tips, which is somewhat reminiscent of the shell of a snail, these bread rolls can be included in the daily production or, if the time available is short, be offered on Saturday together other special breads, like spelled breads or sesame seed buns.
So here is the recipe for making olive oil wrapped bread rolls, which if you wish you can offer both to your everyday customers and to the restaurants that serve themselves from your bakery.
-1 kilo (1000 grams) of white flour type 00
-250 grams of mother yeast (or alternatively 15 grams of brewer's yeast)
-475 milliliters of water at room temperature
-22 grams of salt
-100 milliliters of extra virgin olive oil
-6,25 grams of malt
1.Pour the white flour type 00 into the mixer, then set speed 1, turn on the machine and let it run for 10 minutes to air the flour. Add salt, extra virgin olive oil and malt. Let it run for 8 minutes.
2.In a container, dissolve the yeast in water at room temperature, then add it to the dry part of the dough. After 8 minutes, set speed 2, then let it run for another 3 minutes. Turn off the machine.
3.Flour the leavening crates with abundant white flour type 00, then with the help of a scraper, remove the dough from the mixer bowl and place it in the leavening crates. Place in the cell and leave to rise for 20 minutes.
4.After 20 minutes, flour the bottom of an automatic square divider and lay the dough inside it, taking care to cover it well (the height of the dough should be approximately 8 cm, therefore not too thin, but not too wide).
5.Break apart, then place the rectangles of dough obtained on floured leavening sheets. Leave to rest for 20 minutes, then wrap with the automatic wrapping machine for bread and place the bread rolls on baking trays previosly greased with oil.
6.Place the baking trays on a baker trolley, then put the trolley in a leavening cell and let the olive oil wrapped bread rolls rise for about an hour.
7.Bake at 220/230 degrees Celsius with moderate steam and, immediately after, lower the temperature to 220 degrees. Cook for 15-20 minutes.
8.End the last 5 minutes of cooking with the draft open, then remove the baking trays from the oven with gloves (or with a baker shovel if they are at the bottom of the oven) and place them on a baker trolley. Leave to cool.
Olive olive wrapped bread rolls: extra tips
1.If you want to enhance the taste of oil even more, immediately after removing the bread rolls from the leavening cell and before putting them in the oven, brush them gently with a little extra virgin olive oil.
2.Do not use too much steam, otherwise very unsightly bubbles will form on the surface of the olive oil wrapped bread rolls.
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