One of our favorite local Italian restaurants serves the most delicious rolls, always hot out of the oven and served with an olive oil dipping sauce. The last time we were there I was convinced I was going to try to duplicate those rolls. I think this recipe is as close as I can get. Since I make yeast breads frequently, I tweaked one of my existing recipes. . Not a fan of making yeast breads? Try this one – 4 ingredients in this recipe and your bread skills will go from zero to hero! Give them a try – you will not be disappointed. Next time I make these, grilled Italian sausages and peppers are going along with these rolls!
- 1 package active dry yeast
- 1 1 /4 cups warm water
- 3 3/4 cups unbleached flour
- 2 teaspoons kosher salt
- olive oil for brushing on top of rolls
If using a food processor - stir the yeast into the water and let stand for 10 minutes. Put flour and salt in processor bowl, turn processor on and slowly add the water, if the dough is too dry, add a bit more water until it forms a ball. Let processor knead the dough for approx. 4 minutes.
If using a mixer - repeat the steps above using the paddle attachment, once incorporated use the dough hook and knead for approx. 4 minutes
If by hand - stir the yeast into the water and let stand for 10 minutes in a large bowl. Stir in flour, one cup at a time - add the salt. Using your hands; incorporate all of the flour, turn out on to a floured surface and knead until smooth and elastic - 8 - 10 minutes.
Place dough in a greased bowl, let rise until double, approx. 1 hour. Turn dough onto a floured board, divide dough into 10 equal portions, make each roll into a ball. Brush each dough ball with olive oil. Cover the dough balls and let rest for 10 minutes. Flour a baking sheet. Make a deep indentation with the side of your hand in each roll down the middle, place the roll indentation side down on floured baking sheet, repeat with all of the rolls. Cover rolls and let rise for another hour. Preheat oven to 425 degrees. Oil another baking sheet, after they have risen, place rolls indentation side up on this sheet, Bake rolls for 15 - 18 minutes or until golden brown. To make a crisp crust, spray water three times into the oven during the first 10 minutes of baking.