Italians love rolls. This dough with a particular taste, with olive oil, can be used to make rolls with many different shapes and also have fun with the little ones!
- Spread some oil on 3 baking paper. Sift the flour and salt together in a big bowl and make a hole in the centre.
- In a jug mix the yeast with half of the water, then add the rest of the water and pour the mix in the hole with the olive oil, mix all together to make the dough.
- Put the dough on a floury board and knead it for 8-10 minutes until elastic and smooth. Put the dough in a oiled bowl and cover with oiled cling film. Let it prove for 1 hour or until has doubled in size.
- Put the dough on a floury board and turn it upside down. Work the dough and divide it in 12 parts. Here’s some good hints to make the shapes:
- For Tavalli (rolls with spiral shape) work the dough in order to make a strip 30 cm long and 4 cm wide. Now hold both edges and turn them to give the spiral shape. Put the edges together to form a circle and put it on a baking tray, spread some olive oil on the surface e let it prove for 20-30 minutes.
- For Filoncini (rolls with fingers shape) squeeze the dough to form a oval shape 23 cm long and 10 cm wide. Now roll one edge to form a long “sausage”. Push lightly with your finger until it is 20 cm long. cut it in half and put the “fingers” on a baking tray. Spread some olive oil on the surface e let it prove for 20-30 minutes.
- For “artichokes” give the dough a round roll shape using the palm of your hand and your thumb. Put the rolls on the baking tray, spread some olive oil on the surface and let the prove for 20-30 minutes. Pre-heat the oven at 200 degrees. Using scissors make 4-5 cuts, 5mm deep, on top in circle following the roll’s shape and then other 5 horizontal cuts on roll’s side. Bake in the oven for 15 minutes until golden brown.