Olive Oil Buns

1/2 tsp active dry yeast
1/2 Cup + 3 tbsps water (lukewarm)
3/4 tsp honey
2 Cups AP flour
1/2 tsp salt
3 Tbsp EVOO (You can use a mild or medium intensity oil here) + more for a drizzle
Butter Infused Olive Oil (for basting)

In a small bowl add the water and honey, make sure the honey dissolves, then sprinkle the yeast in and mix well. Let it sit for a few minutes until a froth grows on top.

In the bowl of your stand-mixer, whisk together the flour and salt, then make a well in the middle. Add the yeast mixture and extra virgin olive oil. With the hook attachment, knead the dough until it comes together and forms a ball (usually takes about 10-12 minutes, stop halfway to scrape the dough off the hook and sides of the bowl).

Remove the dough from the mixer to a flat surface and knead it into a ball. Place it in a slightly oiled bowl, and make sure the dough gets coated by the oil. Cover it with a towel and let it rise in a warm draft-free area for 2 hours or until it doubles in size.

Preheat your oven to 400F.

Brush the dough balls with the Butter Infused Olive Oil (can be done before or after baking), then bake for about 10 minutes until golden. Let them cool or eat them warm!

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