Hello, welcome to:
Flavors of Spain;
In the Southwest.

On this occasion I want to show you how to make a incredibly soft dinner rolls with extra virgin olive oil!

This is what you need for 10 rolls:

200 g Bread flour (14-15% gluten)
100 g Whole wheat flour
27 g Sugar
7 g Salt
14 g Instant yeast
14 g Organic grass fed pork lard (this is what gives the rolls the “melt in your mouth” feel)
14 ml Extra virgin olive oil
1 Large egg yolk
170 ml Water at 110°F (target dough temp is 85°F so calculate water depending on the temperature of your flour and other ingredients)
1 Egg white with 2 Tbsp of water for the egg wash

Add all ingredients except the egg white to the bowl of a mixer
With the dough hook attachment knead ingredients for 10 minutes
Transfer dough to a clean surface
Oil bottom of mixer bowl
Form dough into a ball
Put back dough in the bowl
Cover and let rise for about 90 minutes or until double in size
Punch dough down with your fist
Divide the dough into 2 oz pieces
Roll the dough under your palm and tucked fingers to form the rolls
Repeat rolling technique one more time with each roll
Place rolls on a sheet pan and cover with oiled plastic wrap
Let rise for 30 minutes (just before they double in size, if you over proof them they will collapse in the oven)
Uncover and apply egg wash with a brush
Bake at 375°F for about 10 to 12 minutes
Serve and enjoy!
Rolls keep well in the freezer once cooled and stored in a freezer bag
Heat them again in the oven for 3 minutes at 375° F before serving


Thank you Jon Sayles for your wonderful music
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