Olive Oil Bread Buns

Ingredients for olive oil bread buns

  • 250g flour type 0
  • 250g Manitoba flour
  • 80 ml EVOO
  • 350 ml water
  • 80g sourdough (or 8g fresh brewer’s yeast)
  • 2 tsp sugar
  • 2 tsp salt
Preparation Time30 mins
Inactive24/48 h
Baking Time30 mins
LevelMedium
Yield8/10 buns

One of the healthiest snacks you can make, also great for children, is bread made with EVO oil – its richness in antioxidants and its excellent nutrients (read more about it in our article), as well as low-calorie intake (read our article on Olive Oil Calories) is a real boost to the body’s health; ever since we were little kids, it has always been our favourite snack.

We have already used EVO oil in our bread, pizza, and focaccia recipes (and if you haven’t checked it out yet, we recommend you to read our article on the use of olive oil for frying, too). Here you will find an even richer and tastier recipe to prepare, to surprise your guests once again: olive oil bread buns. We remember it as if it was yesterday – when we were children, we always used to go grocery shopping with our grandmother and buy olive oil buns. Simple and easy bread buns made from dough containing olive oil, an ingredient which gives the bread super softness.
And why not prepare olive oil bread buns at home, choosing the ingredients of your preference?

We have decided to give our olive oil buns an extra twist: we have chosen a ginger-flavored olive oil produced by Frantoio Narducci (read the review of their DOP EVO oil); it is an exceptional product, the taste of ginger is pleasantly perceived, and it becomes especially perfect in combination with fish, e.g. a delicious red prawn tartare or a fresh tuna tagliata.
What about you, what would you use ginger-flavoured olive oil with?

Directions

  1. If you’re going to use sourdough, take your time to refresh it (it takes us about 6-9 hours in total, leavening time included).
  2. Mix the type 0 and manitoba flours together, then add the sourdough (or the fresh yeast melted in a little warm water) and the sugar.
  3. Start kneading (use either your hands or a mixer); slowly add the ginger-flavoured oil (or high quality EVO) and the water to the dough.
  4. Add the salt to your dough.
  5. Keep kneading vigorously (at maximum speed, if you’re using a mixer) for at least another 15 minutes.
  6. Let the dough rest in a tightly closed container, and put it in the refrigerator for 24-48 hours to activate a slow-paced leavening process. The more your dough rises, the lighter and more digestible your bread will be.
  7. Take your dough from the fridge, divide it into portions of about 100 g each and let them double in size (this will take about 2-3 hours). We have given our buns their classic shape, but you can make them into the shape which you prefer (in one of our recipes, we have made a braid-shaped bread).
  8. Preheat the oven to 220 °C. Cook the buns for 15 minutes. Lower the temperature to 180 °C and continue cooking the bread for another 15-20 minutes.
  9. Take the buns out of the oven and let them cool down a little. Enjoy them still hot with a nice drizzle of olive oil!