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 50 grams in weight. Roll them into tight balls and pop them on a baking tray that you have lined with greaseproof 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. The olives run interference to the hollow sound so don't go by that alone!
Let cool completely and, when you are slimming, just eat one with your breakfast or lunch to consume a portion of carbohydrate and a portion of fat. If you are not slimming you can have more!