|The before and after shots of olive oil|
1 tsp. yeast
1/4 c. warm water - 110 degrees or so
Let sit for a bit, a few minutes.
1/2 tsp.more yeast
3/4 c. warm water
2 c. flour
1/4 c. chopped rosemary
Mix, let sit for 30 minutes.
Add 4 T. olive oil
A couple tablespoons warm water
1 1/2 tablespoons kosher salt (yes, tablespoons)
1/2 c. whole wheat flour
1 c. flour
Adjust flour here if needed, but keep it slightly tacky and soft. Mix, knead, let rise until double.
- Portion into 16 tight small rolls, let rise until not quite double. About three-quarters of the way to double.
- Preheat oven to 375 degrees.
- Slit rolls on top.
- Drizzle with olive oil.
- Salt tops if desired.
- Bake for approximately 20 minutes. Three-quarters through baking, drizzle more olive oil on the rolls and return to the oven to finish baking.
I went looking at three of my favorite bread baking books, knowing that I wasn't going to find a quick yeast bread in their contents. I was grasping. Grasping the "not good enough" though never yields peace. (Ohm.) I practiced letting go of expectations, put the baking books away and decided to just wing an approximate general soft yeast dough made with olive oil, getting out the few ingredients I needed. Oh...these turned out so very very nice, so much more than I had expected. I'm grateful for how things turn out just how they are supposed to at every given moment. *inhaling breath* Mmmmm. Exhale.
These were dense, full of rosemary flavor. A fun result of the olive oil drizzle is that it makes the bottom of the rolls have a very crisp crackling finish.
|Slit one way|
|Slit another way|
|A peek at the underside|