Make Ahead

Whole-grain Olive Oil Dinner Rolls

December 13, 2010
3 Ratings
  • Makes 12 rolls
Author Notes

Inspired by a recipe from "The Italian Baker" -by Carol Field, published 1985 by HarperCollins. Adapted to my methods and whole grain protocol. This recipe requires a gram scale, the use of which will ensure consistent results by weighing all ingredients as professional bakers do. - chef_ub —chef_ub

Test Kitchen Notes

With their thin, slightly crisp crust, a delicate whole-grain flavor and a gorgeous, fine crumb, these are among the best rolls I’ve ever made. At chef_ub’s recommendation, I used a light barley malt extract powder, purchased at a local home brewers’ supply store, instead of malted barley flour. It was well worth hunting down, as it gives the rolls’ flavor greater complexity. I strongly encourage bread enthusiasts to try this outstanding recipe. Carefully weigh the ingredients in grams and follow the instructions to the letter. You will be thrilled with the results. NB: I mixed and kneaded the dough by hand, and the rolls turned out great. ;o) —AntoniaJames

What You'll Need
  • Day One - Do Ahead
  • 310g filtered water
  • 8g active dry yeast
  • 250g organic hard white spring whole wheat flour
  • 250g organic all-purpose flour
  • 8g malted barley flour
  • 8g natural lard- room temperature
  • 8g fine sea salt
  • 36g extra virgin olive oil
  • Day Two
  1. Day One - Do Ahead
  2. Dissolve the yeast into the weighed water.
  3. In the mixer bowl of a stand mixer fitted with the paddle, combine the flours, malt, and lard. Switch to the dough hook and while stirring, add the water/yeast mixture. Stir until combined into a rough dough. Autolyse (rest) 30 minutes.
  4. Sprinkle the salt over the dough and stir for 1 minute on speed "1". Pour in the olive oil and work on speed “2” helping the absorption with a flexible rubber spatula. Continue to work on speed “2” for three minutes more. Then increase to speed “3” for 2 minutes more. Place in a rising container, cover and retard, refrigerated overnight.
  1. Day Two
  2. Remove from refrigerator and warm to room temperature for 2 hours. Line two baking sheet pans with silicone mats or parchment.
  3. On a work surface, gently deflate and flatten the dough. Divide the dough into 12 equal pieces with a bench knife. Roll and shape into tight balls.
  4. Spray the lined sheet pans with oil spray. Arrange 6 balls in a free-form circle separated about an inch apart on each of the two baking sheets. Cover with plastic wrap and then a towel and allow to rise until doubled in bulk, about 1½ hours. Meanwhile, configure oven with two racks in center positions and preheat to 400ºF.
  5. Brush the tops of the rolls with olive oil. Bake 15 minutes, then rotate the pans top to bottom, front to back. Reduce temperature to 375ºF and continue baking for 10 to 15 minutes, or until internal centers measure 200ºF. Cool rolls on the pans placed on racks. Do not move the roll circles until completely cool.
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See what other Food52ers are saying.

  • AntoniaJames
  • dymnyno
  • Sagegreen
  • JoanG
  • chef_ub

10 Reviews

AntoniaJames December 15, 2010
Or, is there an ingredient that I can get at Oakbarrel, the wine and beer making supply store in Berkeley, to use instead? Thank you so much!! ;o)
chef_ub December 15, 2010
Yes, their website indicates that they have four varieties of Dry Malt Extract in 1-lb. ready packages at $3.75/lb. A pound will go a long way when used at 5 or 10 gram portions. Any of these four could be used sucessfully, but I would recommend the "Light Dry Malt" because it is 100% barley and its light color will allow its use to be color neutral in any bread- light or dark. Perhaps they will be able to provide advice on how to store it to minimize caking.
Please let me know what you think of the breads that you make with it.
Bests, William
AntoniaJames December 23, 2010
Oh yippee . . . .an excuse to go to the Oakbarrel! I'm just loving that some of those interesting dry ingredients that I just breeze by when there for OB's excellent wine vinegar by the jug may soon be finding their way into my breads!! ;o)
AntoniaJames December 15, 2010
By the way, I know you grind all your own flours, but do you know if you can get decent malted barley flour in the Bay Area? I want to make these! I love, love, love olive oil in bread. I use it a lot, and am smitten by these beautiful rolls. I can only imagine how delicious they must be. ;o)
AntoniaJames December 14, 2010
Lovely! I'm a big fan of olive oil, too. It gives the bread the nicest "nose." And I use a gram scale, as well . . . . but convert for the purposes of writing/posting recipes here. I really should give both, so people can get used to -- and be converted to -- gram measurement, which is so much easier!! ;o)
dymnyno December 13, 2010
Sounds delicious...I love the use of olive oil.
Sagegreen December 13, 2010
Lovely ring of rolls! Such interesting flavors.
mrslarkin December 14, 2010
I agree!!
JoanG December 13, 2010
THis sounds very intriguing. Could I substitute something for barley flour or is it an essential ingredient?
chef_ub December 13, 2010
Thank you for your interest. Yes, you can. In the past I have used prepared dry Carnation Malted Milk or it can be omitted. Its purpose is mainly for flavor but it also provides yeast food and assists the Maillard reaction (browning). These rolls are absolutely delicious. Happy baking!