Sandwich rolls

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Petits pains à sandwich
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Resting time
1h30
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Basics Vegetarian

Ingredients

A PDO
For 6 petits pains
  • 500 g of flour
  • 15 g sugar
  • 10 g baker’s yeast
  • 8 g of salt
  • 1 egg
  • 50 ml olive oil from the Baux-de-Provence Valley – ripened olives PDO + 1 tablespoon
  • 270 ml water
  • 1 egg yolk
  • Seeds of your choice: (sesame, poppy, sunflower, olive powder, etc.)

Tip

For these homemade sandwich rolls, we recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – made from PDO olives – for its flavours of black olive / candied olive, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica harvested using traditional methods, or Provence – ripened olives.

Instructions

  • Pour the flour into a mixing bowl, add the yeast, salt and sugar (separately – they must not touch each other), and mix. Add the olive oil from the Vallée des Baux-de-Provence – PDO matured olives – and the water, then knead for a few minutes.

  • Place the mixing bowl in a bag and leave the dough to rise for 1 hour to 1 hour 30 minutes.

  • Preheat the oven to 180°C.
  • Knock the air out of the dough, cut it into small balls, roll them out (to a diameter of 10 to 12 cm) and then stack three pieces of dough on top of one another. Place them on a baking tray lined with baking paper.

  • In a bowl, mix the egg yolk with 1 tablespoon of olive oil from the Vallée des Baux-de-Provence – PDO ripened olives. Using a pastry brush, brush the rolls with this mixture. Sprinkle each roll with seeds, then bake in the oven for 10 to 15 minutes.

  • Remove from the oven and leave to cool.

Tip

For these homemade sandwich rolls, we recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – made from PDO olives – for its flavours of black olive / candied olive, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica harvested using traditional methods, or Provence – ripened olives.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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