Herbes de Provence Bread Rolls
Homemade bread rolls are already delicious, but a little bit of herb-infused olive oil makes them even better!
- ½ cup + 3 Tablespoons lukewarm water
- ¾ teaspoon honey
- ½ teaspoon active dry yeast
- 2 cups all-purpose flour or King Arthur Measure for Measure Gluten-Free Flour
- ½ teaspoon salt
- 3 Tablespoons Rocky Mountain Olive Oil Herbes de Provence Infused Olive Oil + more for brushing rolls
Add the lukewarm water and honey into a small bowl. Sprinkle the yeast on top and let sit for 5 minutes. Stir gently with a spoon to ensure mixture is well combined.
In the bowl of a stand mixer, add in the flour and salt and whisk together until combined.
Make a well in the middle of the flour-salt mixture. Add in the yeast mixture and the olive oil to the well.
Using the hook attachment, knead the dough until it comes together and forms a ball. This should take about 10-12 minutes. As the dough kneads, stop periodically to scrape the dough off the hook and sides of the bowl.
After the dough is kneaded, move it into a lightly oiled bowl. Cover the bowl and let rest in a warm spot until doubled in size, approximately 2 hours.
Once the dough is risen, remove the dough from the bowl and punch down. Form the dough into 10-12 balls (keep the remaining dough covered while forming them. Place the dough balls on a baking sheet lined with parchment paper. Cover the balls with plastic wrap and let rise until doubled in size, approximately 1 hour.
Pre-heat the oven to 400F.
Brush the dough balls with a bit of additional olive oil and bake for 12-15 minutes, until the rolls are golden and sound hollow when tapped on the bottom.
Let cool or enjoy warm!