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Olive Bread Rolls

Course: Appetizer, Main Course, Snack
Cuisine: Greek
Keyword: Olives, Wheat
Author: virtuousbread


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


Dry yeast method

  • Measure the flour into a bowl. If you are using dry yeast, make a well and add 100 g of 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.

Instand yeast method

  • If you are using fresh yeast, crumble it into the flour, add the water, oil, and salt and knead well for 10 minutes.
  • Pop it back in the bowl, cover, and leave for 15 minutes to rest before adding the olives. After 15 minutes, fold in 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 smeared brown things.


  • 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!