Easy olive oil buns
Homemade simple olive oil buns. Soft inside and with a thin but slightly crunchy crust.
Waiting time 2h 15m
For 8 Serving(s)
- 400 g all-purpose flour
- 4 g active dry yeast
- 2 tsp sugar
- 1 tsp salt
- 3 tbsp olive oil
- 180 ml water + more for the crust
Easy olive oil buns Directions
- Combine flour, sugar, salt and active dry yeast in a bowl. Mix and add water. Stir again and put aside for 5 minutes so that you flour can absorb well all the liquid (that will make it easier to knead).
- Add olive oil and knead for 10 minutes. Lay the dough in a slightly oiled bowl and let it rise in a warm place for 1 hour and 45 minutes or until it doubles the volume.
- Deflate the dough and divide it into 8 equal parts. Create small balls and place them on a baking tray covered with baking paper. Cover with a cotton cloth and let them rise for another half an hour.
Sprinkle your buns with water (you can also brush them). For this recipe I used flower sprayer to sprinkle the crust but is not strictly necessary. Cut the surface with a very sharp knife and put in the preheated oven at 230 °C. Bake these olive oil buns for about 15 minutes. After 5 minutes of baking sprinkle the surface of your buns with some more water to make the crust even crispier.
(vegetarian, lactose free)
Yummy! Thank you for posting! - Gretchen