White Truffle & EVOO Dinner Rolls

These fluffy truffle dinner rolls are the perfect addition to your Thanksgiving table. Made with our Family Reserve Picual Extra Virgin Olive Oil, White Truffle Infused Olive Oil, and Truffle Sea Salt, they combine fruity, peppery notes with earthy truffle aroma for a truly irresistible side.

Ingredients: 

¾ cup warm whole milk 

¾ cup warm water 

1 tablespoon granulated sugar 

1 packet (2 ¼ teaspoons) dry active yeast 

5 cups all-purpose flour 

1 teaspoon Truffle Sea Salt 

2 teaspoons Fleur de Sel 

2 eggs, divided 

1 egg yolk 

⅓ cup Family Reserve Picual Extra Virgin Olive Oil 

2 teaspoons White Truffle Infused Olive Oil 

1 tablespoon water 

Directions:

Warm the milk, water, and sugar in a medium bowl, then sprinkle the yeast over it. Let it sit for 5 minutes until foamy. In the bowl of a stand mixer fitted with a dough hook, combine flour, truffle salt, and sea salt. Add the yeast mixture, one egg, and one egg yolk, stirring on low. Slowly stream in Family Reserve Picual Extra Virgin Olive Oil and Truffle Infused Olive Oil, then increase the speed to medium and mix until a soft, sticky dough forms. Cover and let rise for 2 hours, or until doubled in size.

Turn the dough onto a floured surface and divide into 12 rolls (or 24 for smaller rolls). Shape into balls and place on a parchment-lined baking dish, spaced evenly. Cover and let rise 1 to 2 hours until doubled. Preheat oven to 375°F. Whisk the remaining egg with one tablespoon of water, then brush it over the rolls. Bake 20–25 minutes until golden and fluffy. Let cool slightly before serving. Serves 12.