Olive Oil Bread Rolls

  1. Dissolve the yeast in the water and combine 90 grams of the flour. Allow the mixture to rise (approximately 2 hours).
  2. Add the remaining flour and knead by hand just enough to incorporate.
  3. Cover with plastic wrap and refrigerate overnight at 10 to 12C.
  4. Remove the starter from the refrigerator.
  5. Dissolve the soy lecithin in a little warm water.
  6. Dissolve the yeast in the remaining water and add as much flour necessary to make a creamy mixture.
  7. Cover and let it rest for 1 hour.
  8. Then add the lecithin, 2/3 of the remaining flour, and the starter, broken into pieces, to the mixture in a mixer bowl and turn on the mixer to low speed.
  9. When the mixture is well incorporated, add the lard (or 2 tablespoons of olive oil) and the salt, add the flour when the other ingredients have been completely incorporated.
  10. Increase the mixer speed and add the oil gradually, scraping down the bowl if necessary.
  11. Knead until the dough is smooth, shape it into a ball and cover the bowl.
  12. After 15 minutes, refrigerate the dough at 4 to 5C for at least 4 hours.
  13. Remove the dough from the refrigerator and let it rest for 30 minutes.
  14. Place the dough on a work surface, and without kneading it, cut the dough into pieces (any shape you wish) weighing 80 grams each. Cover with a sheet of plastic wrap and let rise until they double in size.
  15. Brush the surface with extra virgin olive oil and bake at 220C with a pan of water in the oven for the steam.
  16. After 10 minutes, remove the pan of water and finish baking at 180C.
  17. Remove the rolls from the oven and cool. It is also possible to freeze the rolls once they have cooled completely.

flour, water, yeast, flour, water, extravirgin olive oil, salt, yeast, lard optional, lecithin

Taken from www.yummly.com/recipe/Olive-Oil-Bread-Rolls-531561 (may not work)

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