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Ingredients
- 2 3/4 cups stone-ground whole-wheat flour
- 1 teaspoon salt
- 1 packet quick-rise yeast
- 1/3 cup olive oil
- 3/4 cup plus 2 tablespoons water
Method
- Combine the flour, salt, and yeast in a food processor.
- Turn the machine on and process for 1 minute to blend.
- With the machine running, add the olive oil through the feed tube, then slowly add water just until a dough ball forms.
- (You may not need to use the full amount.)
- Continue to process for 30 seconds more to knead.
- Transfer the dough ball to a large, lightly greased bowl, cover with plastic wrap, and set aside until doubled in size, about 1 hour.
- Divide the dough into 8 equal pieces and form each into a ball.
- Place about 2 inches apart on a nonstick baking sheet.
- Cover loosely and set aside for about 45 minutes, until doubled.
- Preheat the oven to 400 degrees.
- Brush the top of each roll with olive oil and bake until browned and crusty, about 20 minutes.
