Economical Olive Oil Rolls
Tender, golden Italian-style rolls enriched with olive oil and finished with a light gloss. These soft rolls are made from a simple dough of bread flour, water, olive oil, salt, and yeast—no eggs or milk needed. They rise twice for deep flavor and a light crumb, and they're perfect for soaking up sauce, making sandwiches, or serving warm with dinner.
- Prep
- 20 min
- Cook
- 22 min
- Wait
- 2 hr 30 min
- Total
- 3 hr 12 min
- Makes
- 8 rolls
Steps
Before you start
- Read through the timing—the dough rises for about 2.5 hours total with a rest in between
- Use bread flour for chewier rolls with better structure; all-purpose flour works but will yield a softer, less resilient dough
- Have a digital kitchen scale handy for accuracy, especially with the water and oil
Mix the dough
- In a large mixing bowl (or stand mixer), combine the bread flour, instant yeast, and salt.
- Add the room-temperature water and 3 tablespoons (45 ml) of olive oil.
- Using a stand mixer with the dough hook, mix on medium speed for 8–10 minutes until the dough is smooth and elastic, or mix by hand for 12–15 minutes, kneading against the side of the bowl.
- The dough should be slightly sticky but hold together; it should pull away from the bowl walls cleanly.
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Ready when: Dough is smooth, elastic, and springs back when poked
Tip: Don't overwork the dough by hand; it will become more elastic as it rises. If mixing by hand, wet your hands slightly to prevent sticking.
First rise
- Place the dough in the same bowl, cover with a damp kitchen towel or plastic wrap, and let it rise at room temperature (68–72°F / 20–22°C) for 60–75 minutes, until it has increased in volume by about 50% and shows a few small bubbles on the surface.
- It should look puffy but not doubled.
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Ready when: Dough has increased by about 50% and shows small bubbles
Tip: A warmer room (75°F / 24°C) will speed this up to 50–60 minutes; a cooler room will take longer. Avoid direct sunlight on the dough.
Shape the rolls
- Turn the dough out onto a lightly oiled or floured work surface.
- Gently divide it into 8 equal pieces (each about 2.5 ounces / 70 g) using a bench scraper or knife.
- Do not punch down the dough hard; handle it gently to retain the air bubbles.
- Roll each piece into a tight ball by tucking the edges under toward the center and rolling it against the work surface with cupped hands until it forms a smooth, taut sphere.
- This should take 30–45 seconds per roll.
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Ready when: Eight smooth, round rolls with tight skin
Tip: Shaping creates surface tension, which helps the rolls rise evenly. Do not flatten or reshape them after shaping—let the surface tension do the work during the second rise.
Prepare the baking sheet
- Line an 18×13-inch (46×33 cm) rimmed baking sheet with parchment paper.
- Lightly brush or drizzle it with a little olive oil to prevent sticking.
- Arrange the shaped rolls on the sheet in a 2×4 grid, spacing them about 1.5 inches (4 cm) apart so they have room to expand without touching.
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Ready when: Rolls are evenly spaced on the prepared sheet
Tip: If your baking sheet is smaller, you can use two sheets or split the batch into two rounds of baking.
Second rise
- Cover the rolls loosely with a damp towel or plastic wrap and let them rise at room temperature for 50–65 minutes, until they have increased in size noticeably and feel light and puffy when you gently press one with your finger.
- They should not be completely doubled, just visibly puffed and soft to the touch.
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Ready when: Rolls are visibly puffed and feel light when gently pressed
Tip: Do not let them rise so long that they collapse or stick to the towel. If you touch a roll and the indentation springs back halfway, it is ready to bake.
Preheat the ovenOven 400°F / 205°C
- About 10 minutes before the rolls finish their second rise, preheat your oven to 400°F (200°C).
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Ready when: Oven has reached 400°F (200°C)
Tip: Use an oven thermometer to verify that your oven is accurate; a few degrees off can affect rise and browning.
Brush and bakeOven 400°F / 205°C
- Gently brush each roll with a light coating of the remaining 1 tablespoon (15 ml) of olive oil, using a pastry brush or your fingertips.
- Place the baking sheet in the preheated 400°F (200°C) oven and bake for 20–24 minutes, until the rolls are golden brown on top and the sides are pale golden.
- The bottoms should be firm and light brown when you lift one slightly (use a small offset spatula to peek).
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Ready when: Rolls are golden brown on top; bottoms are pale golden and firm
Tip: If the rolls are browning too quickly on top before the interiors are set, tent them loosely with foil for the last 5–7 minutes, then uncover to finish browning.
Cool slightly
- Transfer the baking sheet to a wire rack and let the rolls cool for 5–10 minutes on the sheet.
- They will continue to cook slightly from residual heat and will firm up enough to handle without breaking.
- Serve warm or at room temperature.
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Ready when: Rolls are cool enough to handle but still warm to the touch
Tip: These rolls are best eaten the day they are made, but they improve in texture as they cool slightly—don't eat them straight from the oven while the crumb is still too soft.
Good to know
Tips
- These rolls are economical because they use only five basic ingredients and no enrichment (eggs, milk, or butter); they rely on olive oil for flavor and richness instead, making them perfect for a tight budget.
- For a softer, more tender crumb, increase the water to 1.3 cups (310 ml) and reduce the flour slightly to 3.25 cups (390 g), but be prepared for a stickier dough that may require an extra minute or two of mixing.
- If you want to add flavor, scatter a tiny pinch of fleur de sel or sea salt flakes on top of each roll just before baking, or brush them with a mixture of olive oil and minced garlic after baking for garlic rolls.
- To make a larger batch, simply double the recipe and use two baking sheets; the rise times will remain the same since the dough is divided into individual pieces.
Make ahead
You can prepare the dough up to 12 hours ahead: after mixing, place it in an oiled bowl, cover, and refrigerate. The next day, remove it from the fridge 30 minutes before shaping to allow it to come to room temperature slightly, then shape and let the rolls rise at room temperature as instructed (the second rise may take a few extra minutes because the dough starts slightly cool). Alternatively, shape the rolls, cover them, refrigerate for up to 8 hours, then let them come to room temperature and finish their rise before baking.
Storage & reheating
Room temperature: Store cooled rolls in an airtight container or bread bag for up to 2 days. Refrigerator: Keep in an airtight container for up to 4 days; reheat by wrapping in foil and warming in a 300°F (150°C) oven for 10–12 minutes. Freezer: Wrap cooled rolls individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature for 1–2 hours, then reheat gently as directed for the refrigerator.
Substitutions
- instant yeast (or active dry yeast) → Active dry yeast. Use the same weight or volume; active dry yeast is slightly coarser and may take 10–15% longer to ferment, so add 5–10 minutes to each rise time.
- bread flour → All-purpose flour. The rolls will be slightly softer and less chewy, but will still turn out well. Use the same weight or volume.
- extra-virgin olive oil → Neutral oil (vegetable, canola, or light olive oil). The rolls will lack the fruity olive oil flavor, but the texture and rise will be identical. Use the same amount.
- fine sea salt → Kosher salt (Diamond Crystal). Kosher salt is less dense; use about 2 teaspoons to maintain the same salinity, since 1 tablespoon of Diamond Crystal kosher salt weighs about 6 g.
