These rolls, a recipe carefully crafted after months of testing and retesting, are the dinner roll form of a warm, freshly baked flatbread, dipped first in olive oil then dabbed a bit of flaky sea salt.
Fed starter or active: the starter should have doubled in size after feeding some 6 or so hours prior. You’ll use it at the stage you would if you were making a loaf of sourdough.
Olive oil: There’s olive oil in the dough, spread between the layers and brushed onto it so this is when you use something that’s very good tasting! I use Costco’s Organic Olive Oil.
Greek Yogurt: Plain (no flavor); either full or 0% fat will work fine. If you are using a non-greek yogurt the dough will lack some structure.
Honey: There’s not much of it, unless you want to drizzle some over the finished rolls when you are done, and it mainly serves to help activate the yeast and give the rolls a hint of sweetness.
Flour: All purpose flour, of at least 11% protein content. Bread flour makes the rolls a bit too chewy.
Yeast: I use active dry but you can swap with instant if that’s all you have. No adjustments necessary (the dough might rise a little faster).
Flaked sea salt: This is for the topping, it gives the rolls the taste of fresh bread being dipped in olive oil and salt which is really wonderful. It can also be used between the layers before you roll the strips for added flavor.
Some six to 12 hours before you are going to make the dough, feed your starter. We want to use it while it’s active.
All the ingredients go into a mixer and the dough will be kneaded until it comes together in a tacky ball.
How do I know when the dough is done kneading?
It’s going to be quite ‘shaggy’ when you begin kneading but as the gluten develops and the dough is worked, it will form into a sticky ball.
Can I knead this dough by hand?
Yeah! It’s not as sticky as many of my other doughs and with the olive oil it is fairly easy to work with especially toward the end.
How do I know when it’s done rising?
It should be doubled in size, this can take 1-3 hours depending on the temperature of your kitchen (it takes about two in mine which is usually around 75 F).
Do the poke test: if the rolls bounce back from a gentle index finger poke, they aren’t ready. If they bounce back slowly but there’s still an indentation, they are ready to be baked.
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