Olive bread rolls

Olive Bread Rolls

Jane Mason
I adore olives and they are an important source of good fat.
The recipe calls for buns about 75g in size but of course you can make them smaller (50 g) for a dainty addition to an elegant brunch or lunch.
If you want them richer than these, you can add a bit more olive oil, and a bit less water.
Course Appetizer, Main Course, Snack
Cuisine Greek

Equipment

  • bowls, spoons, scale, baking tray, non stick parchment

Ingredients
  

  • 50 g Wholemeal flour
  • 250 g Strong white flour
  • 1.5 g Instant yeast Or 3g dry or 6g fresh
  • 180 g Water
  • 20 g Olive oil
  • 3 g Salt the olives are salty so you cut back on salt
  • 15 Green olives chopped coarsely

Instructions
 

Dry yeast method

  • Measure the flour into a bowl. Make a well in it and add the water.
  • Cover and leave for 15 minutes and then add the rest of the water, the oil and the salt.
  • Knead well for 10 minutes and the pop it back in the bowl, cover, and leave for 15 minutes to rest before adding the olives.
  • Don't worry about the dough – it will recover – just be gentle so you don't squash the olives to death. You would like to see olives, not smears.
  • Pop the dough back in the bowl, cover and leave for 1-2 hours or until it has doubled in size.
  • Remove from the bowl and divide into little blobs about 75 grams in weight. Roll them into tight balls and pop them on a baking tray that you have lined with non stick baking paper.
  • Cover and let rest for 45 minutes or so.
  • Preheat the oven to 220 degrees.
  • Pop the buns in the oven and bake them for 18-20 minutes.
  • They will be nice and brown on the top when they are done and sound a bit hollow when you tap their bottoms.
  • Let cool completely on a wire rack
Keyword Olives, Wheat

3 thoughts on “Olive bread rolls”

  1. I just made these, and they taste good. However, they didn’t rise at all when I baked them – are they supposed to rise more in the oven? (The dough did double in size beforehand.)

    My oven temperature was definitely right (I checked with a thermometer), however, I am using a small convection oven.

    Thanks!

    1. Hello! is the yeast alive? that is often the first problem. Secondly, sometimes things take longer to rise. It can be 2 hours in the first rise. And 1-1.5 hours in the second rise. If your bread has risen properly in the second rise, it will not rise much more at all in the oven – just a bit of spring and then bake through. Let me know!

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