Half Perfect

I made garlic rolls using no-knead dough and a 50/50 blend of olive and canola oils. Photos:

They were pretty good. I would not ordinarily use blended oil in rolls, but I don’t want to go to the trouble of making a pizza right now, so I used rolls for research purposes.

When you go from 25% olive oil to 50%, you get enough olive flavor to detect, but not so much it would wreck a pizza. I can’t say whether the blend would have olive oil’s buttery flavor in a baked crust. Maybe I’ll bake a crust to find out.

I used all-purpose flour in the dough. The rolls were on the tender side. I assume the flour is the reason. The lack of kneading might have something to do with it, but I tend to think gluten is at the heart of it. I would have used a different flour, but I had run out.

I guess I’ll give up and make a pizza crust.