Olive Rolls Recipes

OLIVE ROLLS

Steps:

• Line a baking sheet with parchment paper. Brush parchment with oil; set aside. Oil a large bowl; set aside. Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.
• Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed. Add olives and red pepper flakes; mix until fully combined, about 15 minutes.
• Turn out dough onto a lightly floured work surface. Knead until smooth and olives are set firmly in the dough, about 15 minutes. Transfer to oiled bowl. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
• Turn out dough onto a lightly floured work surface; gently flatten. Using a butter knife, cut dough into 12 equal pieces. Roll each into a cylinder, and transfer to prepared baking sheet. Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 450 degrees. Bake rolls until tops are crisp and dark brown, about 15 minutes. Serve.

OLIVE PUFFS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
• Bake for 20 minutes, or until golden brown.

OLIVE BREAD

Steps:

• Put the flour, salt, sugar and yeast together in a mixing bowl. Mix well.
• Tear olives with your fingers (you can chop them up, if you'd prefer to) and add to the dough and mix well. Using your finger, make a dip in the dough and pour in the water and oil.
• Mix with a fork until its sticky. Lightly sieve the worktop with flour, and knead the dough on the table. Put back into the bowl, cover with a towel and leave in a warm place for 45-60 mins.
• Preheat oven at 210ºC Fan/ 230ºC/Gas 8
• Tear the dough into 8 small balls, put in a lined baking tray and grase the dough balls.
• Cook for 10 mins, until ready.

OLIVE BREAD SWIRLS

Steps:

• In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.
• Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.
• Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
• Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.

OLIVE OIL BREAD ROLLS

Steps:

• I use my Kenwood Mixer to make the dough. Attach dough hook. Put mixer bowl onto scales, zero the scales. Weigh the flour, add the salt separate from the yeast. Add the sugar, season with some freshly ground black pepper, mix together, make a well in the centre, add the olive oil, turn on dough hook to mix, then slowly add the water and mix to a soft dough, all the water might not be needed. Knead in the olives. Mix to a very soft stretchy dough that leaves the sides of the bowl clean. Remove from the bowl, shape in to a 'round', grease the inside of the mixer bowl with some olive oil, return the dough to the bowl, cover with an oiled piece of Clingfilm and leave in a warm place to double in size, about an hour. After an hour, punch down, turn on to a lightly oiled non- stick surface, knead smooth and roll into a long snake to cut out 12 equal pieces, roll these pieces into a smooth ball & place on a lightly oiled baking sheet, cover loosely with the piece of lightly oiled clingfilm & leave to rise another 30mins until doubled in size. I usually find if you have a double oven, pre-heat the bottom half. Whilst the bottom half is pre-heating- place the tray with the bread rolls in the small top oven, the heat from the bottom oven will help the rolls to rise.
• Once the rolls have risen & are touching each other, remove clingfilm, place on oven shelf just above centre & bake 20mins until golden brown.
• Brush with melted butter that has been mixed with a little extra virgin olive oil & leave to cool on a wire rack. Eat hot with some butter, or on the side of some nice soup, or serve any way you like!

OLIVE-FILLED ROLLS

Steps:

• In the bowl of an electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is foamy, about 10 minutes. Add sponge and 2 tablespoons olive oil; mix, using the paddle, on low speed, about 2 minutes.
• Add flour, salt, and remaining water; mix 1 minute more. Change to the dough hook, and mix on medium-low speed until dough is soft and smooth, 6 minutes. Or knead by hand, 15 to 20 minutes.
• Transfer dough to a lightly floured surface, and knead by hand four or five turns into a ball. Place the dough, smooth side up, in a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm place until doubled in bulk, about 2 1/2 hours.
• Brush two 9-by-5-inch loaf pans liberally with olive oil, and pour 1 tablespoon olive oil into each. Turn dough out onto a lightly floured surface, and cut off a 2-ounce piece of dough. Using fingertips, flatten the dough into a 4-by-5-inch rectangle. Spread with about 1 teaspoon olive paste, roll up tightly, and pinch the long edge to seal. Place roll, seam side down, in the prepared pan. Repeat this process until you have filled the bottom of the pan with the rolls fitting snugly; the pan should accommodate about nine. Repeat process with remaining dough and pan. Cover with lightly oiled plastic wrap, and let rise for 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in lower third of oven and an empty baking pan on the lowest shelf. Heat oven to 450 degrees.
• Use a razor blade to make a lengthwise slash on each roll until olive paste is visible. Transfer loaf pans to the oven; quickly pour 2 cups of very hot water into the heated baking pan to create steam, and close the oven door. Bake until dark golden brown, about 30 to 40 minutes. Remove pans from the oven, and turn rolls out onto a wire rack to cool. If the bottom and sides of the loaves are not dark enough, return loaves without the pans to the oven, and bake until golden, about 10 more minutes. When finished baking, brush tops with remaining 1 tablespoon olive oil, and let cool on wire racks for at least 30 minutes before serving.

OLIVE TOMATO ROLLS

Steps:

• Combine extra virgin olive oil, half of the chopped sun dried tomatoes, the thyme, and the crushed garlic in a food processor.
• Mix yeast and 1/4 C 105-115 degree water and set aside.
• In one large bowl, combine whole wheat and white flour.
• In a second large bowl, combine the olive oil mixture, the beaten egg, the 2 1/4 C warm water, the Katamala olive juice, salt, olives, tomatoes, and prepared yeast.
• Mix the flour into the oil mixture. Add more flour if the dough is still too moist.
• Place dough in a greased bowl and cover with a damp cloth. Let the dough rise for one hour.
• Roll the dough out onto a cutting board and punch down before cutting into eight pieces.
• Shape the pieces into rolls and place on two greased cookie sheets. Cut the tops of the rolls with a knife, and cover with damp cloths for another hour.
• Brush the rolls with the egg whites and bake in a 400 degree oven for twenty minutes.