Healthy Olive Oil Dinner Rolls
Many people often ask if butter in bread can be replaced with olive oil. Well, this bread is specially crafted for olive oil. This recipe has been tested multiple times and tried with two types of high-gluten flour, which have slightly different absorption properties but both worked well. You can make it with confidence. Replacing butter with olive oil can significantly reduce the fat content in bread, especially the saturated fat content. Olive oil also contains no cholesterol. So, while this small dinner roll may look like a regular one, its fat content is significantly lower than butter-based bread, and it provides more monounsaturated fatty acids and polyphenols, making it healthier. Of course, the most important thing is the taste. It may lack the rich buttery fragrance, but it has a unique light aroma—the fragrance of olive oil. It's very delightful, fresh, and gets better the more you chew. Even in summer, you can eat a couple more without feeling greasy. If you like, you can add dried fruits like raisins or cranberries to the dough to make the flavor even richer. [My baking tray size: internal dimensions approximately 21*17]
Ingredients
Steps
Drama enthusiast’s delight.
Mix all the ingredients in the recipe to form a dough. Knead until the dough reaches the stage of proper development, round it up, place it in a large bowl, cover it with plastic wrap and let it ferment in a warm place (room temperature in summer). If using a proofing box, set the temperature to 28°C and humidity to 75%. In summer, it’s best to hand knead smaller dough portions. Dissolve the yeast in the milk before adding other ingredients if kneading by hand. If using a stand mixer or bread machine, remember to use chilled milk and chilled egg liquid, following the sequence of liquids first, then sugar and salt, and finally flour and yeast.
Let the dough rise until it’s approximately 2.5 times its original size. Dip your finger in flour, poke a hole into the dough—if it doesn’t collapse or spring back, it’s ready.
Take out the dough, deflate and divide it into 12 equal portions. To deflate, gently press with both hands to release large air bubbles; don’t knead aggressively.
Roll each portion into a smooth round ball.
Arrange the dough balls into a baking pan. If your baking pan isn’t non-stick, use parchment paper or grease and flour it.
Let the dough rise in a warm, humid place until it’s 1.5 times its original size, just enough to fill the pan. If using a proofing box, set the temperature to 35°C and humidity to 80%.
Preheat the oven to 200°C (top and bottom heat). Remove the pan from the oven and brush the surface of the dough balls with milk.
Place the prepared pan into the preheated oven, quickly lower the temperature to 170°C for the upper element and 180°C for the lower element, and bake for approximately 18 minutes. Cover with foil once it’s browned to your liking. If your oven doesn’t have separate controls for upper and lower elements, set it to 180°C.
Take the rolls out of the oven after baking and let them cool on a wire rack. I couldn’t resist and ate one while it was still hot—soft and delicious.