Olive Oil Bread rolls - UK TM - with photos

[JulieO]

http://www.ukthermomix.com/recshow.php?rec_id=46

I couldn't find a thread with this title so hopefully I'm not doubling up here. 

Made these little rolls this morning.  The dough is beautiful and so nice to work with.  Supposed to get between 35 - 40 little rolls, I got 45!  Obviously made mine a bit smaller than what should be but I'll know next time.  These are great, just like the little bread  rolls that you can buy or are offered in some restaurants.

Of course there's too many, so have kept out some for dinner and I've frozen the rest in 2 containers, not touching, so should be able to take out as many as needed and gently re-heat in the oven.

These would be perfect when you are having a few people over, to be able to put this in the middle of the table for everyone to help themselves would be ideal. I wouldn't have thought the dough for so many could be made in the TM in one batch. 

They taste nice and light and are not doughy or dense as hopefully you can see in the second photo.  I didn't have a spray bottle so just lightly brushed with water, but I will buy one, maybe that would have encouraged them to brown more?  Regardless I don't think it matters, was very impressed.

Also this recipe would be very easy to halve.   

[cookie1]

Julie, they look lovely. I also found that Tenina's recipe for bread rolls on her website was lovely too. Very handy to have a few in the freezer.

[Very Happy Jan]

They look great JulioO. Thanks for linking the recipe.

[Gralke]

Thank you for pointing our attention to this recipe!!! They look lovely!
I will try and make some one of these days!
Barbara

[judydawn]

I've had that recipe printed out for ages JulieO but am a bit slack with my breadmaking.  Makes me want to do them now I have seen your lovely photos though.  If only I had more room in the freezer 

[JulieO]

Thankyou for your nice comments. 

Freezer space is a problem isn't it.  I know what your mean Judy.

I made a stir fry for tea and we each had a couple of the rolls spread with butter, and they were so nice.  After this lot have gone, I will make more, only making them slightly bigger in height, by not flattening the dough quite as much, otherwise size wise they were good as a dinner roll.

I haven't seen Tenina's recipe, I must try and find it, thanks Cookie. 

[Thermomixer]

Thank JulieO - I know somebody was singing the praises of the recipe, but good to have pictorial evidence of how good it is.

Ta 

[cookie1]

Julie the rolls are on Tenina's website. Here is the link (I hope).
http://tenina.com/2009/11/the-best-rolls-ever-just-ask-my-niece/

[JulieO]

Mmm thanks Cookie, will try them next time and compare.  They look wonderful 

[Thermomixer]

Can't find the review on here - it may have been a blog?  But seriously good texture.   

[bron]

Oh Julie they look lovely and soft, if there are any leftover, let me know how they are following day? Look ideal for my 3 year old to take to school for mid morning snack, nice soft rolls!

[CateA]

I saw this recipe and thought that they sounded great, especially since they are using them for consumption in a Michelin Star restaurant!!!  I went to make these for my New Years bbq though and saw the quantity it made and decided against it!! I definitely don't have the freezer space.  I thought about halving but breads can be a bit funny like that and sometimes don't work out when halving the recipe.  Has anyone tried halving it yet?

Thanks 

[judydawn]

Yes I did CateA but was not happy with the result.  It would have been me though, not the recipe.  I am pretty hopeless at bread and ony do something every couple of months instead of regularly to get it right. Now the warmer weather is here I will probably do something again soon as there will be no trouble finding a warm spot for it to rise.  Have to be in the mood though.

[cookie1]

CateA, Tenina's rolls don't make as many and a re delicious.

[judydawn]

  I thought about halving but breads can be a bit funny like that and sometimes don't work out when halving the recipe.  Has anyone tried halving it yet?

Thanks 

I successfully halved this recipe today CateA and they turned out beautifully.  Was not much into bread baking back in January but since then I have learnt so much from isi's recipes that I adapted this one using some of her ideas.  As Julie said, the dough is lovely to work with. Today is not a particularly warm day so I left the dough to rise in the warm TM bowl after the kneading process - it had doubled in size in around 40 minutes so I took it out and & followed the recipe from step 5. The rolls took 30 minutes to double in size once they were on the tray. Sprayed them with water before baking them and yes Julie, they did go nice and brown.  Also put some boiling water in a baking dish in the bottom of the oven like isi does as this has become standard practice for me nowadays. I got 16 nice dinner sized rolls with half the mixture.  The only mistake I made was when I was pouring the olive oil in, I forgot to halve the quantity and had poured 40g in before I realised it.  Didn't seem to make any difference though.  Have rewritten my copy of the recipe for half quantity so that I don't do that again.  I would say these rolls are not as tasty as Isi's Portuguese rolls which I normally make but it is nice to have a change and they are definitely light and fluffy.  Oh, I also added 2 tspns bread improver to this recipe.