Soft Oil Enriched Bread

Ingredients

• 500 g Bread flour (All-purpose flour can be used, sifted)
• 300 ml Warm water (Around 38°C, just warm to the touch)
• 7 g Instant dry yeast (One standard 7 g packet)
• 10 g Salt (About 2 teaspoons)
• 30 ml Olive oil (2 tablespoons, extra‑virgin preferred)
• 30 g Unsalted butter (Melted, for brushing before and after baking)

Instructions

1. Gather Ingredients & Equipment

   Measure out all ingredients, pre‑heat the oven later, and have all equipment within reach.

   Time: PT5M

2. Activate Yeast

   In a small cup, combine warm water and the packet of instant yeast. Stir gently and let sit for 5 minutes until slightly foamy.

   Time: PT5M

3. Mix Dry Ingredients

   In the large mixing bowl, whisk together bread flour and salt until evenly distributed.

   Time: PT3M

4. Combine Wet Ingredients

   Make a well in the flour mixture, pour in the activated yeast water and olive oil. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT5M

5. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes, or use a stand‑mixer's dough hook on medium speed for 6‑7 minutes, until the dough is smooth, elastic, and slightly tacky.

   Time: PT10M

6. First Rise (Bulk Fermentation)

   Place the kneaded dough back into the bowl, cover tightly with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.

   Time: PT1H

7. Punch Down & Divide

   Gently punch the risen dough to release gas, then divide it into 8 equal portions (about 110 g each).

   Time: PT5M

8. Shape the Rolls

   Shape each portion into a smooth ball, then gently flatten and create the signature bubble pattern by pulling the dough outward with fingertips.

   Time: PT10M

9. Second Rise (Proof)

   Place the shaped rolls on a parchment‑lined baking sheet, cover loosely with a kitchen towel, and let them rest for 30 minutes until puffed.

   Time: PT30M

10. Preheat Oven

    While the dough is proofing, preheat the oven to 200°C (392°F).

    Time: PT10M

11. Score & Butter

    Brush each roll lightly with melted butter, then make shallow diagonal cuts on top using a sharp knife or razor blade.

    Time: PT5M

12. Bake

    Bake the rolls for 25 minutes, or until they turn golden brown and emit a fragrant aroma.

    Time: PT25M

    Temperature: 200°C

13. Finish & Cool

    Remove the bread from the oven, brush again with melted butter for extra shine and flavor, then transfer to a cooling rack for 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

35 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread flour: All-purpose flour
• Instead of Warm water: Milk
• Instead of Instant dry yeast: Active dry yeast (double amount)
• Instead of Salt: Sea salt
• Instead of Olive oil: Vegetable oil, Canola oil
• Instead of Unsalted butter: Margarine

Equipment Needed

• Large mixing bowl
• Wooden spoon or dough hook
• Kitchen scale
• Plastic wrap
• Parchment paper
• Baking sheet
• Pastry brush
• Oven
• Cooling rack (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Activating the yeast properly
• Kneading to develop gluten
• First rise until dough doubles
• Shaping without deflating bubbles
• Second rise (proof) before baking
• Scoring the tops
• Baking to golden perfection

Chef Tips from the Video

• Adding oil to the dough keeps the crumb ultra‑soft and extends freshness.
• For an extra glossy finish, brush the rolls with melted butter mixed with a pinch of honey just before baking.
• Use a razor blade for clean, precise scoring.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven before serving.

Room temperature: Keep in a bread box or sealed bag for 1–2 days.

Make-Ahead Tips

• After shaping, cover the rolls and refrigerate overnight; bake the next morning for fresh‑out‑of‑the‑oven bread.
• Freeze baked rolls in a zip‑top bag; reheat directly in a 180°C oven for 5‑7 minutes.