These aromatic, homemade light dinner rolls are a delight to eat during any meal and are great to serve during family get-togethers.

Preparation Time- 40 minutes
Baking Time- 20 minutes
Total Time- 1 hour
Serves- 30-32 rolls

Ingredients for Dough

Flour (750 grams)
Canola or extra-virgin olive oil (75 milliliters)
Active dry yeast (duo envelopes/24 grams)
Water (400 milliliters)
Salt (25 grams)
Sugar (duo teaspoons)

Ingredients for Stuffing

Room temperature bacon, coarsely chopped (125 grams)
Parsley, chopped (four sprigs)
Walnuts, coarsely chopped (half a cup)
Poppy seeds (2 tablespoons)
Toasted sesame seeds (2 tablespoons)
Room temperature pitted olives, chopped (sixty grams)
Egg and a tablespoon of water (egg wash) or milk to brush dough

Procedure

Active dry yeast should be combined with water prior to use. One must proof the yeast before using to ensure that it is still alive and active. This is done by stirring an envelope of yeast (2 ¼ teaspoons) into one-fourth cup of tepid water ideally at 100-110 degrees. An important step is stirring in a teaspoon of sugar into the mixture as the yeast feeds on it and the tepid temperature facilitates its growth. Set aside for 10 minutes. Once bubbles or frothiness is noticed at the surface then it is a sign that the mixture is ready to use.

Kneading is a crucial step to create the perfect dough. It helps gluten in developing which allows the dough to stretch and rise as the yeast growth occurs. A mixer with a dough hook or the manual approach can be used for kneading. Dissolve salt in the required amount of water and add the olive oil into it. For the stand mixer, beat at low speed and firstly add the yeast mix to the flour followed by the water and oil mix. Let the mixture run till one gets a smooth and pliable dough.

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The same order must be followed when adding ingredients for manual kneading. Once you get a sticky mixture then dust the work surface, dough and your hands with just enough flour to prevent the dough from sticking. The dough must be patted into a ball which might feel slightly sticky.

Cooking spray can also be used on the work surface to prevent the dough from sticking. Now the dough must be flattened and folded towards you. With the heels of your hands push the dough away from you in a rolling motion. The dough must then be rotated a quarter turn and the folding, pushing and turning steps should be briskly repeated for 6-8 minutes till dough is smooth and elastic. Some flour can be added if the dough gets too sticky though use the least amount as possible.

To ensure optimal rise of the dough one must follow the below mentioned steps. For the dough’s first rise one must properly grease a medium glass bowl and turn the dough in it once for coating it all over. This prevents the surface from drying out which can hinder the rising process.

For creating the perfect place for the dough to rise one must fill a large bowl with searing water and top it with a wire mesh/rack. Now the bowl containing the dough must be placed over the large bowl and cased with a cloth. Rising has occurred once the dough has increased to twice its earlier size or when you lightly poke the dough with your fingertip to one-half inch and it does not spring back.

The risen dough is now punched down a couple of times for removing air bubbles and cut with a sharp knife into six equal parts (about 200 grams each) with a singular stuffing ingredient used in each of them. Some amounts of the stuffing ingredients must be saved as garnishing after the egg wash is done for distinguishing them. Each of the ingredients must be folded into their respective dough and divided into smallish balls weighing forty grams each.

Roll each ball into an almost spherical shape with cupping circular action of your palms and place on baking tray lined with parchment sheet. Set aside and allow rising to double the size. Once risen the dough balls must be brushed with the egg wash or tepid milk and garnished with the respective ingredients. The rolls must be baked at 180 to 200 degrees Celsius for almost 25 minutes or till they are golden brown in colour. Serve hot in a bread basket lined with kitchen towel. Enjoy.

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