Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Dipping Oil
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well.
- 3
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6
Shape the Rolls
Once risen, punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a greased baking sheet.
- 7
Second Rise
Cover the rolls with a cloth and let them rise for another 30 minutes.
- 8
Preheat the Oven
Preheat your oven to 375°F (190°C) while the rolls are rising.
- 9
Bake the Rolls
Bake the rolls in the preheated oven for 15-20 minutes or until golden brown.
- 10
Cool
Remove the rolls from the oven and let them cool on a wire rack.
Dipping Oil Preparation
- 11
Prepare the Dipping Oil
In a small bowl, combine extra virgin olive oil, balsamic vinegar, minced garlic cloves, and fresh rosemary. Stir well.
- 12
Season
Add salt and black pepper to taste and mix again.
- 13
Serve
Pour the dipping oil into a small serving dish and serve alongside the warm rolls.