Rolls Recipe

Flour: The base of the dough, providing structure and texture.

Water: Used to activate the yeast and bring the dough together.

Sugar: Feeds the yeast, helping it to activate and rise.

Yeast: The leavening agent that makes the dough rise and become fluffy.

Salt: Enhances the flavor of the rolls.

Olive oil: Adds moisture and richness to the dough.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough feels too sticky, sprinkle a little more flour on the surface, but be cautious not to add too much, as it can make the rolls dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the rolls denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve similar results.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the rolls.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the dough.

• sugar - Substitute with maple syrup: Maple syrup can be used for a different flavor profile and natural sweetness.

• yeast - Substitute with baking powder: Baking powder can be used for a quicker rise, though the texture will be different.

• yeast - Substitute with sourdough starter: Sourdough starter can add a tangy flavor and natural leavening.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• olive oil - Substitute with butter: Butter can add a richer flavor and softer texture to the rolls.

• olive oil - Substitute with coconut oil: Coconut oil can be used for a different flavor and similar fat content.

• Allow the rolls to cool completely at room temperature before storing or freezing.
• For storing at room temperature:
  • Place the rolls in an airtight container or a resealable plastic bag.
  • Store them in a cool, dry place away from direct sunlight.
  • They will stay fresh for up to 2 days.
• For refrigerating:
  • Wrap each roll individually in plastic wrap or aluminum foil.
  • Place the wrapped rolls in an airtight container or a resealable plastic bag.
  • Store them in the refrigerator for up to 1 week.
• For freezing:
  • Wrap each roll tightly in plastic wrap or aluminum foil to prevent freezer burn.
  • Place the wrapped rolls in a resealable freezer bag or an airtight container.
  • Label the bag or container with the date.
  • Freeze the rolls for up to 3 months.
• To thaw frozen rolls:
  • Remove the desired number of rolls from the freezer.
  • Let them thaw at room temperature for a few hours or overnight in the refrigerator.
• To reheat:
  • Preheat your oven to 350°F (175°C).
  • Place the rolls on a baking sheet.
  • Cover them with aluminum foil to prevent them from drying out.
  • Bake for 10-15 minutes or until warmed through.
• For a quicker reheating method:
  • Microwave each roll on a microwave-safe plate for 20-30 seconds, or until warm.
  • Be cautious not to overheat, as this can make the rolls tough.

• Preheat your oven to 350°F (175°C). Wrap the rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warm and soft.

• For a quicker method, use a microwave. Place a damp paper towel over the rolls and microwave on medium power for 20-30 seconds. This will help retain moisture and keep them from becoming too hard.

• If you have an air fryer, preheat it to 320°F (160°C). Place the rolls in the basket and heat for 3-5 minutes. This method will give them a slightly crispy exterior while keeping the inside soft.

• For a stovetop method, heat a skillet over low heat. Wrap the rolls in aluminum foil and place them in the skillet. Cover with a lid and heat for about 5-7 minutes, turning occasionally to ensure even warming.

• If you prefer a steam method, place the rolls in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method will keep the rolls moist and soft.

• Oven: Used to bake the rolls at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the warm water, sugar, and yeast, and later to mix in the flour, salt, and olive oil.

• Measuring cups: Used to measure out the flour and water accurately.

• Measuring spoons: Used to measure the sugar, yeast, salt, and olive oil.

• Baking sheet: Used to place the shaped rolls on for baking.

• Kitchen towel: Used to cover the dough while it rises.

• Floured surface: Used to knead the dough until it becomes smooth and elastic.

• Knife: Used to divide the dough into 8 equal pieces.

• Timer: Used to keep track of the rising and baking times.

• Oven mitts: Used to safely handle the hot baking sheet when removing it from the oven.

Prepare ingredients ahead: Measure and prepare all ingredients before starting. This minimizes interruptions during the process.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough. This saves time and effort compared to kneading by hand.

Warm environment: Let the dough rise in a warm place to speed up the rising process. You can use an oven preheated to 200°F (93°C) and then turned off.

Shape quickly: Divide and shape the rolls quickly to ensure even rising and baking.