Chef Lynn's Italian Rolls

Try this great recipe on Italian bread rolls, presented by Chef Lynn Segrest.

  • Preparation Time:
  • Cooking Time:
  • Good for: 15-20


2T + 1t    Active dry yeast
2 T Sugar
2 1/2 Cups warm water
5 T Garlic Olive Oil
5 1/2 Cups unbleached flour (may not use all the flour)
1T + 2t Salt
Flour to sprinkle on kneading board

Chef Lynn's Italian Rolls


Pour warm water into stand mixer bowl.  Stir in yeast and sugar; wait 10 minutes for yeast to activate.  Add garlic olive oil and salt.
Mix ingredients with paddle attachment.
Add flour a little at a time and mix with paddle until dough comes together velvety and elastic.

Place dough in large slightly oiled mixing bowl and cover with plastic wrap.  Let rise until the dough doubles in volume... approximately 1 hour at 80-85 degrees.  Punch dough down and knead 1 minute.  Cut dough in half and roll each half into a foot long dough loaf.  Cut 15-20 cross cut sections out of each foot long loaf.

Make knot rolls.  Let rise approximately 20 minutes.
Bake in oven at 400 degrees for approximately 15-20 minutes.  Brush with garlic olive oil and serve immediately.