Whole-Grain Olive Oil Dinner Rolls

  1. Dissolve the yeast into the weighed water.
  2. 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.
  3. 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.
  4. Remove from refrigerator and warm to room temperature for 2 hours. Line two baking sheet pans with silicone mats or parchment.
  5. 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.
  6. 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 11/2 hours. Meanwhile, configure oven with two racks in center positions and preheat to 400u0b0F.
  7. Brush the tops of the rolls with olive oil.rnBake 15 minutes, then rotate the pans top to bottom, front to back. Reduce temperature to 375u0b0F and continue baking for 10 to 15 minutes, or until internal centers measure 200u0b0F. Cool rolls on the pans placed on racks. Do not move the roll circles until completely cool.

filtered water, active dry yeast, white spring, flour, flour, natural lard room temperature, salt, extra virgin olive oil, two

Taken from food52.com/recipes/8310-whole-grain-olive-oil-dinner-rolls (may not work)

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