Wheat Flour and Olive Oil Bread Rolls: The Upgrade Your Carb Life Deserves

Bread rolls are basic. But these? These are next-level.

Imagine biting into a fluffy, golden-brown roll with a hint of olive oil richness—no sad, dry dough here. You’re not just making bread; you’re crafting a vehicle for butter, dips, or straight-up shameless carb indulgence. And guess what?

It’s stupidly easy. No fancy skills, no obscure ingredients. Just greatness in under an hour.

Ready to outshine every store-bought roll? Let’s go.

Why This Recipe Works (Spoiler: It’s Not Magic)

Wheat flour and olive oil are the dynamic duo here. The flour gives structure, while the oil adds moisture and a subtle fruity depth.

No one likes a dry roll, and these stay tender for days. Plus, olive oil’s healthy fats make you feel slightly better about eating three in one sitting. Win-win.

The recipe skips unnecessary steps.

No overnight proofing, no complicated folds. Just mix, rise, bake. Even if your cooking skills peak at toast, you’ve got this.

Ingredients: Short, Simple, No Nonsense

• 3 cups wheat flour (all-purpose works, but wheat adds nuttiness)
• 1 tbsp sugar (for the yeast, not your sweet tooth)
• 1 tsp salt (because bland bread is a crime)
• 1 packet (2¼ tsp) active dry yeast (the tiny organism doing the heavy lifting)
• 1 cup warm water (not hot—yeast hates saunas)
• ¼ cup olive oil (extra virgin, unless you enjoy disappointment)
• 1 egg (optional, for glaze) (shine is optional, but highly recommended)

Step-by-Step: Foolproof Bread Rolls

1. Wake up the yeast: Mix warm water, sugar, and yeast in a bowl.

   Wait 5-10 minutes until frothy. If nothing happens, your yeast is dead. Start over.

2. Mix dry ingredients: Whisk flour and salt in a large bowl.

   Add the yeast mixture and olive oil. Stir until a shaggy dough forms.

3. Knead (or pretend): On a floured surface, knead for 5-7 minutes until smooth. If you hate kneading, a stand mixer with a dough hook works.

   No judgment.

4. Let it rise: Place dough in a greased bowl, cover, and let it double in size (~1 hour). Pro tip: Use your oven’s “proof” setting if you’re impatient.
5. Shape the rolls: Punch down the dough (therapy for bakers), divide into 12 pieces, and roll into balls. Place them on a baking sheet, cover, and let rise again (30 minutes).
6. Bake: Preheat oven to 375°F (190°C).

   Brush rolls with beaten egg for shine. Bake for 15-20 minutes until golden. Resist eating them immediately—burned tongues aren’t trendy.

Storage: Keep Them Fresh (If They Last That Long)

Store cooled rolls in an airtight container at room temp for up to 3 days.

For longer storage, freeze them. Reheat in the oven for 5 minutes to revive that fresh-baked magic. Microwaving turns them into rubber—don’t do it.

Benefits Beyond “They Taste Amazing”

• Healthier: Olive oil’s monounsaturated fats beat butter or margarine.

  Wheat flour adds fiber. Your body thanks you.

• Versatile: Serve with soup, as sliders, or just drown them in olive oil and balsamic. Zero wrong answers.
• Impressive: Homemade bread = instant culinary cred.

  Pretend you slaved over them.

Common Mistakes (And How to Avoid Them)

• Dead yeast: If your water’s too hot, you’ll kill it. Aim for 105–110°F (40–43°C).
• Over-flouring: Stiff dough = dense rolls. Add flour gradually until the dough is just tacky.
• Skipping the second rise: Patience, grasshopper.

  This ensures fluffiness.

Alternatives for the Rebellious Baker

• Flour swap: Use half whole wheat, half all-purpose for more texture.
• Herb infusion: Add rosemary or garlic powder to the dough for extra flavor.
• Vegan option: Skip the egg glaze or use plant-based milk.

FAQs

Can I use instant yeast instead of active dry?

Yes. Skip the proofing step and mix it directly with the dry ingredients. Easy mode activated.

Why are my rolls dense?

Over-kneading or under-proofing.

Let the dough rise properly, and don’t treat it like a stress ball.

Can I make these ahead?

Absolutely. Freeze baked rolls and reheat, or refrigerate the dough overnight for a slower rise.

What’s the best olive oil to use?

Extra virgin. Cheap oil tastes cheap.

You wouldn’t wear dollar-store perfume, would you?

Final Thoughts

These rolls are the culinary equivalent of a mic drop. Simple, delicious, and borderline addictive. Whether you’re a baking newbie or a seasoned pro, this recipe delivers every time.

Now go forth and carb-load like a champion.