Olive Bread Rolls
These delicious olive and rosemary bread rolls are the perfect blend of savory flavors. The aroma of fresh rosemary will fill your kitchen as the rolls bake to golden perfection. Enjoy these savory rolls as a delightful addition to any meal or as a tasty snack on their own.
— Constant Cookbook
Ingredients
- 250g/9oz strong white flour
- 1 tsp salt
- ½ tsp caster sugar
- 1 tsp instant yeast
- 6 olives
- sprig fresh rosemary
- 1 tbsp olive oil
Instructions
- Put the flour, salt, sugar and yeast together in a bowl and mix them together using a fork. Stir in the olives and rosemary.
- Make a well in the centre of the mixture and add 150ml/5½fl oz warm water and the oil. Stir the mixture until it comes together in a ball.
- Tip the dough out onto a work surface and knead the dough by stretching it, folding it over and repeating. Keep kneading the dough until it looks and feels smooth. Sprinkle with a little flour if it feels sticky.
- Put the dough back in the bowl, cover with a tea towel and st aside in a warm place for 45 minutes - 1 hour or until the dough has doubled in size.
- Preheat the oven to 230C/450F/Gas 8. Grease a baking tray.
- Divide the dough into eight pieces, roll each piece into a ball and place on a baking tray.
- Bake in the oven for 8-10 minutes, or until risen and golden-brown.
Cook Time
30M
Prep Time
PT2H
Yield
Makes 8 rolls
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