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When baking these rolls made with our Whole Fruit Blood Orange Olive Oil, the aroma lures everyone into your kitchen. There may not be any rolls left by dinnertime!
2 cups warm water (110-115°)
2/3 cup instant nonfat dry milk
4 teaspoons instant dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup Whole Fruit Blood Orange Olive Oil
1 egg, room temperature
5 1/2 cups bread flour
In the bowl of your stand mixer using the paddle attachment, combine the water and the milk powder and stir so the milk dissolves.
Add the yeast, sugar, salt, olive oil, egg and 2 cups of the flour, mixing on low to combine and then on medium for 2 minutes.
Stop the mixer and add 2 more cups of flour, mixing on low to combine and then on medium for another 2 minutes.
Stop the mixer and change to the dough hook. Mix on medium low while adding the remaining 1 1/2 cups of flour until the dough cleans the sides of the bowl yet still sticks to the bottom. Knead another 2 minutes.
Lift the dough from the bowl and spray bowl with oil. Return the dough to the bowl and then turn dough over to coat with oil. Cover with plastic wrap and allow to rise until double in size (approx. 1 hour).
Form the dough into two balls and place on floured cutting board or counter. Roll out each ball into a circle a little over 12? in diameter. Using a silicon pizza cutter, cut each circle into 16 pie wedges. Roll each wedge from the outside of the circle toward the center. Place rolls with the tip downward on parchment lined pans. Allow to rise until double (approx. 1/2 hour).
Bake at 375° for 12 minutes or until nicely browned. Brush with melted butter while still hot (opt.) Cool on wire rack.