Thyme and olive oil rolls

Cheerleader (acoustic) – Matt Johnson

Salut, salut

Happy Monday! Wahou, time goes by so fast, we’re already September 4th, official “back to school” day for a lot of people so I’d say “bon courage” which means have faith, be brave and keep going! For those who are not on a “back to school” day I’d say bon courage too, because after all, it is another week. I’m still taking back the blog slowly, very slowly I’ll admit, and I was thinking that the perfect recipe for a slow Monday was those delicious rolls that I saw on Jamie Oliver’s mag (June issue). When I saw it I knew that I wanted to try them right away and I adopted them since then… I’m actually thinking that I want to do them again because writing the recipe makes me want to make them again.

Serve 8 rolls. 200g strong white flour, 7g fast action dried yeast, 225g plain flour, 1tsp thym and 8 sprigs, 10g sea salt, extra-virgin olive oil, 1 large egg.

Prep: 3mn + 15mn + 15mn — Rest: 8h or overnight — Bake: 15mn

Mix the strong flour, yeast and 250ml of tepid water in a bowl. Cover with clingfilm and place in the fridge overnight or at least for 8 hours.

The day after, add the plain flour, the tsp thyme, salt and 3 tbsp olive oil. Mix with a wooden spoon, a dough is going to form. Knead the dough on a floured surface for 5-10mn, until smooth and elastic but try not to add a lot of flour.

Divide your dough in 8 little ones and flatten slightly into rounds. Begin bringing the edges at the centre, rotating as you go, and pinching together at one end. Once your dough is perfectly smooth turn it upside down and place it on a baking paper so the seam face it. Do the same for each 8 dough, allow about 6cm of space between them for proving. Cover with a clean tea towel and leave for about 1 hour, they’ll double in size. I made a little gif to be clearer because I know that I’m not always easy to follow.

Preheat the oven to 220C. Whisk the egg and brush over the rolls then press a sprig of thyme onto each one. Bake for 15mn, until golden and they sound hollow when taped. Brush the tops of the rolls with olive oil while still warm, then allow to cool completely before tucking in.

As you can see, it takes some time and patience to be able to eat those rolls but there are so delicious and the smell coming from the kitchen worth all of it, I assure you. I think I’ll be able to make them just for the smell :)

I wish you a lovely day, a lovely week and, let’s meet here soon. Des bisous

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