Ingredients (serves 6)

Ingredients enough dough for about 25-30 rolls

• Water 400 ml
• Manitoba flour 750 gr
• Beer yeast 25g
• Malt or sugar 1 tsp
• Pantaleo extra-virgin olive oil 70 g
• Sale 22g

Preparation

To make the party rolls, start by dissolving the tsp of malt (or of sugar) in a bowl containing a little lukewarm water from the 400 ml at your disposal.
Crumble the brewers’ yeast, add to the bowl and stir until dissolved.
In the remaining water, dissolve the salt and stir in the extra-virgin olive oil.
Put the flour into a planetary mixer bowl, start up the machine and combine the yeast mixture first and then, little by little, the mixture of water, salt and oil.
Mix until the dough is smooth and elastic, then remove from the bowl and roll into a ball on a pastry board for a few seconds.
Place the dough in a large bowl with a little olive oil, cover the bowl with cling film and set aside it in a warmish place for about two hours until it has doubled in volume.
Meanwhile, chop the walnuts and rosemary and cut the olives into rings.
When the dough is ready, turn it out onto a pastry board and divide it into six equal parts (roughly 200-210g each).
Mix each part with a different ingredient, then divide each of these loaves into rolls weighing about 40g each.
Roll each piece into a ball, then place on a baking tray lined with oven paper.
You get a lot of little rolls with bacon, olives, walnuts, rosemary, etc. Always keep a small quantity of the ingredients to garnish the surface of the rolls before baking.
Once you’ve made all the rolls, brush them with milk (or cream), garnish with a little of the ingredient contained in the roll and allow to rise for about 30 minutes inside an unheated oven, but with the light on.
When the rolls have doubled in volume, they will be ready to bake in an oven preheated to 200°C for about 25 minutes.