Italian Herb Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 500 g flour (wheat flour type 405)
- 2 teaspoons, heaped salt
- 1 bag / s yeast (dry yeast)
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon sage
- 6 tablespoon olive oil
- 200 ml water, lukewarm
- Milk, for brushing
Print Recipe
Pin Recipe Instructions
- Mix flour, salt, yeast. Crush the herbs very finely in a mortar or mixer, add to the flour with oil and water. Knead the dough for 10 minutes until it separates from the edge of the bowl. Cover with cling film and let rise for 30 minutes in a warm place.
- In the meantime, preheat the oven to 200 ° C (gas mark 4) and place a fire-proof dish filled with water on the bottom of the oven. Knead the dough again vigorously and divide into 20 pieces. Shape into oval rolls, place on a baking sheet lined with baking paper and cover with a cloth. Let rise for another 30 minutes.
- Bake in the preheated oven for 30 minutes until golden. Brush the rolls with a little milk 10 minutes before the end of the baking time.
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