{"id":15070,"date":"2022-05-12T09:28:05","date_gmt":"2022-05-12T08:28:05","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/05\/12\/italienische-olivenol-brotchen-italian-olive-oil-bread-rolls\/"},"modified":"2024-11-02T13:21:00","modified_gmt":"2024-11-02T05:21:00","slug":"italienische-olivenol-brotchen-italian-olive-oil-bread-rolls","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/05\/12\/italienische-olivenol-brotchen-italian-olive-oil-bread-rolls\/","title":{"rendered":"Italienische Oliven\u00f6l Br\u00f6tchen – Italian Olive Oil Bread Rolls"},"content":{"rendered":"

Die Italiener backen gerne mit Oliven\u00f6l, deshalb backe ich Italienische Oliven\u00f6l Br\u00f6tchen, ich finde diese Br\u00f6tchen echt fein. Ich vergleiche sie ein wenig mit den Mini-Baguettes aus Frankreich. Ich serviere sie gerne zu K\u00e4se und kaltem Fleisch.\u00a0
Mein Papa hat bei unseren Familienbesuchen in Italien am Morgen immer frische Br\u00f6tchen gekauft. Er kam meist mit mehreren verschiedenen Sorten zur\u00fcck, denn jeder hatte seine Lieblings-Br\u00f6tchen, Rosette welche wir Kinder Lochbrot nannten, denn sie waren aufgeblasen aber leer drin, Micchette, und dazu geh\u00f6rten auch die Panini al Olio. Dieser Beitrag nimmt auch an der Kulinarischen Weltreise von Volkermampft<\/a> teil, die diesen Monat Brot und Br\u00f6tchen aus aller Welt sucht.<\/p>\n

************<\/p>\n

The Italians have bread rolls made with olive oil, they are very nice! I compare them a little to mini baguettes. I serve these oil bread rolls to cheese and cold cuts.\u00a0<\/em>
My daddy used to go and buy fresh bread in the morning for our breakfasts when visiting our family in Italy. He came back with different bread rolls, each one of us had his\/her favorite; Rosette, (which were blown up but empty inside) Micchette and the Panini al Olio. This entry takes part in Volkermampft’s Culinary World travel<\/a>, which is looking for breads and bread rolls from all over the world this month.\u00a0<\/em><\/p>\n\n

\n
\"Italienische<\/figure>\n<\/div>\n\n

Fuer 12 Br\u00f6tchen:
Vorteig:<\/strong>
7 g Trockenhefe
1 EL Zucker
150 ml warmes Wasser
zusammen mischen und 10 Minuten stehen lassen.<\/p>\n

Teig:<\/strong>
500 g Brotmehl
2 TL Salz
100 ml Oliven\u00f6l<\/p>\n

Alles zusammen in der K\u00fcchenmaschine verkneten. Evt. muss etwas mehr Wasser zugegeben werden, aber bitte immer nur Essloeffel-weise zugeben, es braucht nicht viel. 5-10 Minuten kneten lassen. Zugedeckt an einem warmen Ort ca 1 Stunde gehen lassen.Den Teig in ca 12 St\u00fccke schneiden und jedes St\u00fcck leicht flach, zu einem Kreis dr\u00fccken. Dann den Teig zusammenrollen und die Naht nur leicht zusammen klemmen. Die Br\u00f6tchen mit einem Tuch zudecken und nochmals 20 Minuten gehen lassen.Unterdessen den Ofen auf 180 C Grad aufheizen. Die Br\u00f6tchen mit etwas Oliven\u00f6l bestreichen und im Ofen 30-35 Minuten backen.<\/p>\n

************<\/p>\n

For 12 Bread Rolls:<\/em>
Sponge:<\/em>
7 g Dried Yeast<\/em>
1 tbsp Sugar<\/em>
150 ml warm Water<\/em>
mix together and let sit for 10 minutes.<\/em><\/p>\n

Dough:<\/em>
500 g strong Bread Flour<\/em>
2 tsp Salt<\/em>
100 ml Olive Oil<\/em><\/p>\n

Let everything knead in a bowl in your kitchen machine. You might need to add a little more water, but only do that by adding a table spoon full at the time. Let knead for 5-10 minutes. Cover the bowl with a towel and let rest for one hour at a warm place. Cut the dough into 12 pieces, push each piece slightly flat into a round, then roll it up. Push the ends only slightly together. Cover the rolls with a towel and let rest for 20 minutes.<\/em><\/p>\n

Meanwhile heat the oven to 180 C. Brush the rolls with some olive oil and bake in the oven for 30-35 minutes.<\/em><\/p>\n\n

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\"\"<\/figure>\n\n\n\n
\"Italienische<\/figure>\n\n\n
\n
\"Italienische<\/figure>\n<\/div>\n\n\n
\"Italienische<\/figure>\n\n\n\n

Carina von Coffee2Stay mit Le faraoa coco: Tahitianisches Kokosbrot<\/strong><\/a> und Blumiges Brot: Muttertags-Focaccia<\/strong><\/a>
Wilma von Pane-Bistecca mit Lambert\u2019s geworfene Broetchen \u2013 Broetchen aus Amerika<\/strong><\/a> und Italienische Olivenoel Broetchen<\/strong><\/a> und Glutenfreie Bao Buns \u2013 Dampfbroetchen aus China<\/strong><\/a> und Einfache Brioche \u2013 Brot aus Frankreich<\/strong><\/a>
Liane von DieReiseEule mit Dinkel-Kr\u00e4uter-Br\u00f6tchen zum Grillen<\/strong><\/a>
Cornelia von SilverTravellers mit BANANENBROT Rezept \u00e0 la Amerika<\/strong><\/a>
Rene von Brooot.de mit Panini All\u2019Olio<\/strong><\/a>
Britta von Brittas Kochbuch mit Ciabatta mit Lievito Madre aus Italien<\/strong><\/a>
Marta von Marta Ullmann mit Mo\u00f1a gallega (pan gallego) mit Dinkel<\/strong><\/a>
Susanne von magentratzerl mit Ro Jai Mao \u2013 Chinesische Br\u00f6tchen mit geschmortem Lamm<\/strong><\/a>
Simone von zimtkringel mit Dinner Rolls<\/strong><\/a>
Kathrina von K\u00fcchentraum & Purzelbaum mit Ukrainische Pampuschki \u2013 Knoblauchbr\u00f6tchen<\/strong><\/a>
Ulrike von K\u00fcchenlatein mit Ukrainisches Weizenmischbrot<\/strong><\/a> und Katryas Exilbrot<\/strong><\/a>
Sonja von fluffig & hart mit Toasties \u2013 English Muffins<\/strong><\/a>
Petra aka Cascabel von Chili und Ciabatta mit Fladenbrot mit K\u00e4se und Sauerampfer aus Moldau \u2013 \u041f\u043b\u0430\u0447\u0438\u043d\u0434\u0438 \u0437 \u0449\u0430\u0432\u0435\u043b\u0435\u043c<\/strong><\/a> und La Fouace \u2013 briocheartiges Brot aus dem D\u00e9partement Aveyron<\/strong><\/a> und A\u00e7ma \u2013 buttrige t\u00fcrkische Fr\u00fchst\u00fccksbr\u00f6tchen<\/strong><\/a>
Gabi von USA kulinarisch mit Basic Buttermilk Maple Bread<\/strong><\/a>
Tina von K\u00fcchenmomente mit Fougasse<\/strong><\/a>
Silke von Rezepte Silkeswelt mit Focaccia vom Grill<\/strong><\/a>
Edyta von mein-dolcevita mit Fladenbrotw aus Finnland<\/strong><\/a>
Sylvia von Brotwein mit Burebrot \u2013 Schweizer Bauernbrot<\/strong><\/a> und Ciabatta Rezept \u2013 den Klassiker selber backen<\/strong><\/a> und Finnenbrot Rezept<\/strong><\/a>
Regina von bistroglobal mit Brioche \u2013 Zupfbrot<\/strong><\/a>
Britta von Backmaedchen 1967 mit Lagana \u2013 griechisches Fladenbrot<\/strong><\/a> und Shokupan \u2013 japanisches Milchbrot<\/strong><\/a>
Anja von GoOnTravel mit Rezept: Sweet Alabama Pecan Bread \u2013 S\u00fc\u00dfes Alabama Pekannuss Brot<\/strong><\/a><\/p>\n\n\n\n

BinBine von Einfach Bine mit Mafalde siciliana \u2013 das Brot Siziliens<\/strong><\/a>
zorra von 1x umr\u00fchren bitte aka kochtopf mit Picos, Colines & Rega\u00f1\u00e1s \u2013 spanisches Knabber-Hefegeb\u00e4ck<\/strong><\/a>
An Ke von Gastbeitrag auf volkermampft mit Lavas \u2013 d\u00fcnne t\u00fcrkische Fladenbrote als Beilage zum Grillen<\/strong><\/a>
Volker von volkermampft mit Ultimatives Bagel-Rezept nach King Arthur Baking<\/strong><\/a> und Pampuschki \u2013 Rezept f\u00fcr ukrainische Knoblauchbr\u00f6tchen zum Grillen<\/strong><\/a>
Jenny von Jenny is baking mit Arepas con queso \u2013 mit K\u00e4se gef\u00fcllte Maisfladen aus Kolumbien<\/strong><\/a>
Nadja von Little Kitchen and more mit Pane Ticinese<\/strong><\/a>
Maike von justbread.de mit La Ficelle<\/strong><\/a>
Philippe von el Gusto mit Bao Buns<\/strong><\/a>
Sonja von Cookie und Co mit A\u00e7ma \u2013 Einfaches Rezept f\u00fcr Br\u00f6tchen nach t\u00fcrkischer Art<\/strong><\/a><\/p>\n\n\n\n

\"Italienische<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Die Italiener backen gerne mit Oliven\u00f6l, deshalb backe ich Italienische Oliven\u00f6l Br\u00f6tchen, ich finde diese Br\u00f6tchen echt fein. Ich vergleiche sie ein…<\/p>\n","protected":false},"author":5,"featured_media":162502,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,76,135,1280,93,235,54,431,269,33],"tags":[571,137,95,237,58],"class_list":{"0":"post-15070","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-side-dish","11":"category-bread","12":"category-europa","13":"category-breakfast","14":"category-baked-goods","15":"category-italien","16":"category-lactose-free","17":"category-recipe-collection","18":"category-snack","19":"tag-blogevent","20":"tag-brot","21":"tag-fruehstueck","22":"tag-baked-goods","23":"tag-italien","24":"post_format-post-format-gallery"},"yoast_head":"\nItalienische Oliven\u00f6l Br\u00f6tchen - Italienische Oliven\u00f6l Br\u00f6tchen - Italian Olive Oil Bread Rolls[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2022\/05\/12\/italienische-olivenol-brotchen-italian-olive-oil-bread-rolls\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Italienische Oliven\u00f6l Br\u00f6tchen - Italian Olive Oil Bread Rolls\" \/>\n<meta property=\"og:description\" content=\"Die Italiener backen gerne mit Oliven\u00f6l, deshalb backe ich Italienische Oliven\u00f6l Br\u00f6tchen, ich finde diese Br\u00f6tchen echt fein. 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Italienische Oliven\u00f6l Br\u00f6tchen - Italian Olive Oil Bread Rolls[:] - Pane-Bistecca","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/pane-bistecca.com\/en\/2022\/05\/12\/italienische-olivenol-brotchen-italian-olive-oil-bread-rolls\/","og_locale":"en_US","og_type":"article","og_title":"[:de]Italienische Oliven\u00f6l Br\u00f6tchen - Italian Olive Oil Bread Rolls[:en]Italienische Oliven\u00f6l Br\u00f6tchen - Italian Olive Oil Bread Rolls[:] - Pane-Bistecca","og_description":"Die Italiener backen gerne mit Oliven\u00f6l, deshalb backe ich Italienische Oliven\u00f6l Br\u00f6tchen, ich finde diese Br\u00f6tchen echt fein. 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