These sun-dried tomato and olive rolls are delicious on their own. Perfect with soups and salads or alongside the main course. Lightly crisp on the outside, yet soft and fluffy on the inside. And these bread rolls are made with easy-to-find ingredients.
Table of Content
Don't you love how the home smells when you bake fresh bread? It's like the whole house is lifted. Bread and cake are two very welcoming aromas in the home. Hence, often these are used by real estate agents to give homes a very welcoming feel.
The aroma of this bread is unlike any other. Because it is baked bread smell infused with tomatoes and olives. A Mediterranean bread that's savory, tangy, and salty. Perfect for sandwiches or with a meal. It's also perfect with soups. And these rolls are crisp on the outside and soft, light, and fluffy on the inside.
Why make this recipe
- First, it's a simple recipe. The dough is like any other bread recipe with ingredients you probably already have on hand. Plus, of course, olives and tomatoes.
- Secondly, it's easy to make. In fact, I love making the dough and letting it prove in the fridge overnight. Then, in the morning, all I do is roll it out, add the tomatoes and olives, shape proof, then bake. Perfect for brunch.
- In addition, the smell in the house when baking these is like an Italian bakery with the aroma of Italian herbs. Perfect when you are entertaining.
- And the best thing about these rolls is that you can freeze them beautifully. As a result, they last for a month or more.
Timeline and process for these rolls
- Knead dough - 10 mins
- Rise- 45 to 60 mins
- Shape 10 mins
- Proof - 30 to 45 mins
- Bake - 20 to 22 mins
Ingredients and substitutes
- Bread flour – I like to use bread or all-purpose flour for this dough. In fact, it is a wonderful dough and you can even substitute half the flour with all-purpose flour.
- Instant dry yeast - I like to use instant dry because I’ve always had great success with it.
- If you have to use active dry yeast, you will need 2 ¼ teaspoon or one packet.
- And if you use fresh yeast, you will need about 21 grams.
Pro tip - Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Water - The temperature of the water is an essential factor in bread making. It has to be warm, not hot. Usually about 110 F, or lukewarm.
- Honey – I think the flavor of honey works great with these rolls. And yet, you can definitely use a tablespoon of sugar instead.
- Sun-dried tomatoes - I prefer to use sun-dried tomatoes soaked in oil because they absorb moisture and stay soft in the bread. The dry leather-textured sun-dried tomatoes tend to stay chewy even after being baked.
- Olives - I love the contrast of black olives and red tomatoes in this bread. And yet, you can use any color of olives you like. Most of all, buy the ones that you love to eat. And taste them before you use them in the recipe. Lastly, avoid very salty or bitter olives unless you like them.
Sun-dried tomato olive rolls
Dough
- In a mixing bowl or measuring cup, combine the warm water (110 F), yeast, honey, and oil. Stir and set aside to foam for 3 mins.
Pro tip - Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may also choose to add all ingredients directly to the flour. - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Then, add the yeast mixture and combine well.
Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
- Knead:
- By hand - Transfer to a well-dusted worktop and knead for 5 to 6 minutes.
- Stand mixer - Once all the flour is well incorporated, knead on medium for 4 to 5 minutes.
- When the dough is soft, shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
Pro tip - You want the dough to be soft and a little sticky. But it has to be elastic! This is what will give us fluffy rolls. - Next, leave it in a warm place. And let rise for 60 to 90 minutes, until doubles in volume.
Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again. - When the dough is doubles in volume, transfer to a well-dusted floured surface.
Pro tip - At this point, there is no need for additional flour. So, use a light dusting of flour.
Fill
- Stretch the dough into a rectangle. Spread chopped olives, and sun-dried tomatoes evenly. Sprinkle on the dried oregano. Roll the dough like a jelly roll. Fold the sides in the middle and shape the dough into a rough ball.
Pro tip - If necessary, let the dough rest for 15 minutes. Resting will help relax the gluten and makes it easier to work. - Next, divide the dough into 10 to 12 portions depending on how big you want the rolls.
Pro tip - I like to divide the dough into two halves. Then, divide each half into five or six portions. - Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an un-floured surface. The un-floured surface creates the tension we need in the dough.
Pro tip - Do not roll these for too long or you will rupture the top smooth skin you just created. - Next, place the rolls on a baking tray lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Bake
- When almost doubled in size, about 20 minutes before baking, preheat the oven at 375°F /190°C / Gas Mark 5.
- You can bake these on the middle rack for soft dinner rolls or on a pizza stone if you like a nice crust.
Pro tip - For crusty rolls, make sure to preheat the oven with the pizza stone for 20 to 30 minutes. - Brush each roll with olive oil or egg wash. An egg wash will give a soft, nice golden color. Oil will enhance the crust on the rolls. So choose accordingly.
Pro tip - Egg wash is an egg with 2 tablespoon of water. I like to use the olive oil from the sun-dried tomato bottle to enhance the flavor of olives and tomatoes.
- Bake for 15 to 20 mins until golden brown.
Pro tip - When baked, the internal temperature of the rolls should be about 195 F. The bread will have a hollow sound on the bottom when tapped. - Keeping them soft - As soon as you take the rolls out of the oven, brush them with any remaining oil or butter. Then, cover them with a clean kitchen cloth to keep them soft.
Pro tip - Do not leave the rolls on the tray for too long as the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.
Storage
- These rolls will stay at room temperature for two days.
- They also freeze well and don't need to be thawed. Just microwave for 30 seconds intervals until warm as freshly baked.
- Also, the sun-dried tomatoes can be replaced with roasted red peppers or roasted garlic for fun variations.
Tips for Success
- The amount of flour you add to your recipe is key to the success of these rolls. Avoid the temptation of adding too much flour.
- Temperature - The temperature of the water plays a huge role in bread baking. It should be approximately 41 C / 110 F. If cold it will not revive the yeast. And if it's hot it will, in fact, kill the yeast.
- When you cover the hot rolls in a clean kitchen cloth you are letting the steam in the bread cool inside the bread - this keeps them soft and moist - not dried out.
- Overnight rolls - The dough can be prepared a day in advance. Proof it for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bread. The next day, let the dough come to room temperature before you shape and bake them.
- Storing - These rolls do freeze beautifully. Cool the baked rolls then place them in a freezer-safe storage bag. These can be frozen for up to a month.
- Kneading the dough - If possible, use an electric mixer because the dough is soft and sticky.
- Bread machine - This dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
More bread rolls
How do you reheat these olive rolls?
Bake them in a hot oven at 350 F for 7 to 10 mins. You can also brush them with melted butter to keep them soft. Do not overbake as they will get harder. Once warmed, serve them immediately.
How can I make this bread dough rise faster?
Ideally, it is best to let the dough rise in a warm place in the kitchen.
The best way to make the dough rise faster is to let the dough or bread rolls prove in a warm oven. I heat the oven at 30C/80F for 5 minutes and then turn it off. The warmth in there is all it needs to rise quickly.
And if your oven does not have a low temperature, just switch the oven light on, and that works just as well.
Can I refrigerate these rolls before baking?
Yes, you can also do the first rise at room temperature, shape the rolls, and let them rise in the fridge before baking. Then, cover the shaped rolls tightly with plastic wrap leaving enough space for them to rise.
Can I make these whole wheat olive rolls?
Bread from white wheat flour will be softer in texture than whole wheat bread and needs a little less water. However, you can replace half the flour in this recipe with whole wheat flour or use my whole wheat sandwich bread and add the olives and sun-dried tomatoes appropriately.
Printable Recipe
Sun-Dried Tomato Olive Rolls
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F /190°C / Gas Mark 5
Difficulty: Medium
Calories: 231kcal
Adjust Servings Here: 12 rolls
Description
These sun-dried tomato and olive rolls are delicious on their own. Perfect with soups and salads or alongside the main course. Lightly crisp on the outside, yet soft and fluffy on the inside. And these bread rolls are made with easy-to-find ingredients.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total Dough - about 800 grams - 64% Hydration - Makes 12 rolls - 80 grams each
Dough
- 240 g (1 cup) Warm water
- 7 g (2¼ teaspoon) Instant dry yeast ((1 packet))
- 30 g (2 tablespoon) Honey
- 30 g (2 tablespoon) Olive oil
- 9 g (1 teaspoon) Kosher salt
- 375 g (3 cups) Bread flour (or 50% bread and 50% all-purpose flour)
Filling
- 100 g (1 cup) Olives (pitted and chopped)
- 100 g (1 cup) Sun-dried tomatoes (chopped)
- 2 tablespoon Dried oregano (optional)
Extra
- 4 tablespoon Sun-dried tomato oil (or olive oil)
- ¼ cup Egg wash (½ egg with 2 tablespoon water)
Instructions
Dough
- In a mixing bowl or measuring cup, combine the warm water (110 F), yeast, honey, and oil. Stir and set aside to foam for 3 mins.Pro tip- Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.240 g Warm water, 7 g Instant dry yeast , 30 g Honey, 30 g Olive oil
- Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Then, add the yeast mixture and combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.375 g Bread flour, 9 g Kosher salt
- Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes.- Stand mixer - once all the flour is well incorporated, knead on medium for 4 to 5 minutes.
- When the dough is soft, shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Then, cover with a clean kitchen cloth or plastic wrap. Pro tip - You want the dough to be soft and a little sticky. But it has to be elastic! This is what will give us fluffy rolls.
- Leave in a warm place. Let rise for 60 to 90 minutes until double in volume. Pro tip - In winter, you may need 90 minutes or more but in summer the dough may double in 45 minutes. And if you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
- Fill - When the dough is doubled in volume, transfer to a well-dusted floured surface. Stretch the dough into a rectangle. Spread chopped olives, and sun-dried tomatoes evenly. Sprinkle on the dried oregano. Roll the dough like a jelly roll. Fold the sides in the middle and shape the dough into a rough ball. Pro tip - If necessary, let the dough rest for 15 minutes. Resting will help relax the gluten and makes it easier to work.100 g Olives, 100 g Sun-dried tomatoes, 2 tablespoon Dried oregano
- Divide - Next, divide the dough into 10 to 12 portions depending on how big you want the rolls. Pro tip - I like to divide the dough into two halves. Then, divide each half into five or six portions.
- Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough.Pro tip - Do not over roll these for too long or you will rupture the top smooth skin you just created.
- Pan - Place the rolls on a baking tray lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Oven - When almost doubled in size, about 20 minutes before baking, preheat the oven at 375°F /190°C / Gas Mark 5.
- Brush each roll with olive oil or egg wash. An egg wash will give a soft, nice golden color. Oil will enhance the crust on the rolls. So choose accordingly. Pro tip- Egg wash is an egg with 2 tablespoon of water. I like to use the olive oil from the sun-dried tomato bottle to enhance the flavor of olives and tomatoes.4 tablespoon Sun-dried tomato oil, ¼ cup Egg wash
- Bake - Bake for 15 to 20 mins until golden brown.You can bake these on the middle rack for soft dinner rolls or on a pizza stone if you like a nice crust. Pro tip - For crusty rolls, make sure to preheat the oven with the pizza stone for 20 to 30 minutes.
- Keeping them soft - As soon as you take the rolls out of the oven, brush them with any remaining oil or butter. Then, cover them with a clean kitchen cloth for 5 minutes to keep them soft.Pro tip - Do not leave the rolls on the tray for too long as the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.
Recipe Notes & Tips
- The amount of flour you add to your recipe is key to the success of these rolls. Avoid the temptation of adding too much flour.
- Temperature - The temperature of the water plays a huge role in bread baking. It should be approximately 41 C / 110 F. If cold it will not revive the yeast. And if it's hot it will, in fact, kill the yeast.
- When you cover the hot rolls in a clean kitchen cloth you are letting the steam in the bread cool inside the bread - this keeps them soft and moist - not dried out.
- Overnight rolls - The dough can be prepared a day in advance. Proof it for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bread. The next day, let the dough come to room temperature before you shape and bake them.
- Storing - These rolls do freeze beautifully. Cool the baked rolls then place them in a freezer-safe storage bag. These can be frozen for up to a month.
- Kneading the dough - If possible use an electric mixer because the dough is soft and sticky.
- Bread machine - this dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Nutrition Information
Calories: 231- kcalCarbohydrates: 37- gProtein: 5- gFat: 7- gSaturated Fat: 1- gCholesterol: 0- mgSodium: 802- mgPotassium: 375- mgFiber: 3- gSugar: 6- gVitamin A: 145- IUVitamin C: 3.6- mgCalcium: 34- mgIron: 2.9- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Supreena
I decided to bake bread for the first time last week and I chose this recipe to do it as my family love olives. They turned out really well and very tasty! Mine did turn out quite heavy and denser as it was so full of olives and tomatoes. Perhaps a little less next time so the bread can expand more? Despite this, the recipe was easy to follow and a success considering it was my first bread bake!
Veena Azmanov
Thank you so much for your lovely feedback Supreena. Yes, you can add less olives and tomatoes next time.
Victoria
I have tried making the dough twice with less flour and still it is too dry. 3/4c seems like it is not even close to enough water. Are these measurements correct?
Veena Azmanov
Victoria, you can add more water if necessary as long as you have a smooth pliable but slightly sticky dough.
mali
i want to make the dough tonight and bake tomorrow. you wrote: "Overnight proofing is a great way to add flavor to the bread. The next day, let the dough come to room temperature before you shape and bake them." please explain: when do i add the olives and tomatoes? thank you!!
Veena Azmanov
Mali, you can add the olives and tomatoes when making the dough or after the first rise. Either will work. Thanks
Kechi
Oh wow, what a detailed tutorial! I love good bread rolls, and I definitely want to give this one a try! Thanks so much for sharing.