Ingredients
- 1 cup warm water
- 1 package ( 1/4 ounce) active dry yeast
- 3 tablespoons olive oil, plus oil for greasing the bowl and baking sheet
- 2 ½ to 3 cups all-purpose flour
- 2 teaspoons chopped fresh thyme
- 1 teaspoon grated lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- Nutritional Information
Nutritional analysis per serving (6 servings)
273 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 6 grams protein; 545 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six rolls
Preparation
- Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 2 tablespoons of olive oil and 1 cup of flour. Stir in a second cup of flour, the thyme, lemon zest, salt and pepper. Sprinkle some of the remaining flour over a work surface and your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour, until the dough no longer feels sticky.
- Lightly oil a large bowl. Shape the dough into a ball and roll it in the bowl to coat it with oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes.
- Preheat the oven to 375 degrees. Divide the dough into 6 equal pieces. Shape them into flattened rounds, about 4 to 4 1/2 inches in diameter. Place on a well-greased baking sheet, cover with a towel and let stand for 15 minutes. Brush the tops with the remaining tablespoon of olive oil. Bake until lightly browned, about 30 minutes. Let cool.
2 hours 45 minutes
Dining and Cooking