Copycat Bertucci's Dipping Oil & Rolls Recipe
Bring the feeling of an Italian restaurant home! These copycat Bertucci's rolls are so easy and quick to prep and perfect for herbed, cheese dipping oil.
How to Make the Best Copycat Bertucci's Dipping Oil & Rolls
Restaurant-Quality Rolls at Home
Bring the magic of an Italian restaurant to your kitchen with these copycat Bertucci’s rolls! This recipe captures the warmth and comfort of restaurant-quality breadbasket rolls paired with a simple but elegant herbed dipping oil. What makes this recipe special is how incredibly easy it is—using store-bought pizza dough means you get impressive results with minimal effort.
The Perfect Appetizer
These rolls are the ultimate dinner starter. Golden, warm, and fluffy from the oven, they’re the ideal companion to your favorite Italian dishes. The herbed dipping oil is where the magic happens—a simple combination of garlic, rosemary, red pepper flakes, and fresh parmesan that transforms basic olive oil into something restaurant-worthy. Just try not to eat too many before dinner is served!
Tips for Success
The key to getting these rolls just right is not over-handling the dough. Once you divide it into portions, gently shape each piece into a ball and create that signature twisted base, then let the oven do the work. The optional cornmeal dusting adds an authentic touch and prevents sticking. Serve the rolls immediately while they’re still warm, paired with generous helpings of that herbed oil for dipping.
Copycat Bertucci's Dipping Oil & Rolls
Bring the feeling of an Italian restaurant home! These copycat Bertucci's rolls are so easy and quick to prep and perfect for herbed, cheese dipping oil.
Ingredients
Rolls
Dipping Oil
Instructions
Prep the Rolls
- Let the dough sit out at room temperature or in a warm place for about 20 minutes to make handling the dough easier.
- Preheat the oven to 400°F.
- Divide the dough into 8 equal pieces (if you have a kitchen scale they should weigh 2 ounces each).
- Roll each piece of dough into a ball, then at the bottom of the dough ball twist and pull the dough, rotating the ball and pull tension on the top of the roll.
- Place on a sheet pan lined with parchment paper, dust with cornmeal for a more authentic roll.
- Bake at 400°F for 15 to 20 minutes until the tops of the rolls are golden brown.
Make the Oil
- While the rolls bake, prepare the oil by adding all the ingredients to a bowl and whisking together.
- When serving the oil, give it a quick stir before ladling on a small flat plate or shallow bowl.
- Serve the rolls hot and fresh out of the oven for the best taste, or quickly stick them back in before serving.
Notes
- Serve the rolls hot and fresh for the best taste
- The dough is easier to work with after letting it rest at room temperature
- Dust with cornmeal for a more authentic Bertucci's-style roll