Sun-Dried Tomatoes Olive Rolls
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.
Dinner rolls are a beloved classic, soft and fluffy on the inside with a slightly crisp crust. Perfect for accompanying any meal, they are versatile, easy to make, and often the star of the bread basket.
Sun-dried tomatoes are rich, tangy, and intensely flavorful, offering a concentrated burst of tomato goodness. Olives, on the other hand, are known for their briny, salty flavor and firm texture, adding depth and a savory punch to any dish. Together, these Mediterranean ingredients are a dynamic combination, balancing tartness with a hint of saltiness and umami.
Incorporating sun-dried tomatoes and olives into your dinner rolls adds a burst of bold, Mediterranean flavor to the soft, pillowy bread.
Why make this recipe
- Perfect Balance of Flavors: The combination of sun-dried tomatoes, olives, and oregano gives the rolls a delightful mix of tangy, salty, and herby flavors, making each bite rich and savory.
- Soft and Fluffy Texture: The bread flour and olive oil in the dough create a beautifully soft and fluffy interior while still allowing for a golden, slightly crisp exterior when baked.
- Sun-Dried Tomato Oil Brushing: Brushing the rolls with sun-dried tomato oil before baking infuses them with extra flavor and gives them a gorgeous golden-brown finish.
- Versatile and Easy to Make: This recipe is straightforward, with simple ingredients, and the rolls can be served with a variety of meals or enjoyed on their own.
Ingredients and substitutes
- Instant Dry Yeast: Helps the dough rise and creates a fluffy texture. You can also substitute with active dry yeast (bloom in warm water first) or fresh yeast (use double the amount).
- Honey: Adds a touch of sweetness and helps activate the yeast. You can also use sugar or maple syrup.
- Olive Oil: Adds moisture and richness to the dough. You can also substitute with vegetable oil, melted butter, or avocado oil.
- Bread Flour: Provides structure and chewiness to the rolls. You can also use all-purpose flour (the texture may be slightly less chewy).
- Sun-Dried Tomatoes: Add a tangy, intense tomato flavor. You can also substitute with oven-roasted tomatoes or fresh cherry tomatoes (drain well).
- Olives: Contribute a salty, briny flavor. You can also use capers or roasted red peppers for a different twist.
- Dried Oregano: Adds a classic Mediterranean herbal note. You can also substitute with dried basil, thyme, or rosemary.
Step-by-step: Sun-dried tomato olive rolls
Dough
- Activate the yeast: In a bowl, mix the warm water, yeast, and honey. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, combine the bread flour and salt. Make a well in the center. Add the yeast mixture and olive oil to the flour. Stir with a wooden spoon until a dough forms. Transfer the dough to a lightly floured surface and knead for 6-8 minutes until it becomes smooth and elastic. If the dough is too sticky, add more flour, but avoid adding too much to keep the rolls soft.
- First rise: Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size.
- Prepare the filling: While the dough is rising, chop the sun-dried tomatoes and olives. Set them aside.
- Incorporate the filling: Once the dough has risen, punch it down to release the air. Transfer it back to the floured surface. Flatten the dough slightly with your hands and spread the chopped sun-dried tomatoes, olives, and dried oregano evenly over it. Gently knead the dough again, just enough to distribute the fillings throughout.
- Shape the rolls: Divide the dough into 12 equal pieces. Shape each piece into a ball by tucking the edges underneath to create a smooth top. Place the rolls on a baking sheet lined with parchment paper, leaving a little space between each one.
- Second rise: Cover the rolls with a cloth and let them rise for about 30-40 minutes or until puffy.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Brush and bake: Before baking, brush each roll with a little sun-dried tomato oil for added flavor and a beautiful golden color. Bake the rolls for 20 – 22 minutes or until golden brown, and they sound hollow when tapped on the bottom.
- Cool and serve: Let the rolls cool on a wire rack for 10 minutes before serving. They are delicious warm or at room temperature!
Sun-Dried Tomato Olive Rolls
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
Ingredients
Dough (12 rolls)
- 240 g (1 cup) Warm water
- 7 g (2¼ tsp) Instant dry yeast
- 30 g (2 tbsp) Honey
- 60 g (¼ cups) Olive oil ( you can use the one from the sundried tomato jar)
- 9 g (1 tsp) Kosher salt
- 500 g (4 cups) Bread flour or 50% bread and 50% all-purpose flour
- 1 cup Olives pitted and chopped
- 1 cup Sun-dried tomatoes chopped
- 1 tsp Dried oregano optional
- 4 tbsp Sun-dried tomato oil or olive oil for brushing on
Method
- Activate the yeast: In a bowl, mix the warm water, yeast, and honey. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.240 g Warm water, 7 g Instant dry yeast , 30 g Honey, 60 g Olive oil
- Prepare the dough: In a large mixing bowl, combine the bread flour and salt. Make a well in the center. Add the yeast mixture and olive oil to the flour. Stir with a wooden spoon until a dough forms. Transfer the dough to a lightly floured surface and knead for 6-8 minutes until it becomes smooth and elastic. If the dough is too sticky, add more flour, but avoid adding too much to keep the rolls soft.500 g Bread flour , 9 g Kosher salt
- First rise: Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size.
- Prepare the filling: While the dough is rising, chop the sun-dried tomatoes and olives. Set them aside.
- Incorporate the filling: Once the dough has risen, punch it down to release the air. Transfer it back to the floured surface. Flatten the dough slightly with your hands and evenly spread the chopped sun-dried tomatoes, olives, and dried oregano over it. Gently knead the dough again, just enough to distribute the fillings throughout.
- Shape the rolls: Divide the dough into 12 equal pieces. Shape each piece into a ball by tucking the edges underneath to create a smooth top. Place the rolls on a baking sheet lined with parchment paper, leaving a little space between each one.1 cup Olives, 1 cup Sun-dried tomatoes , 1 tsp Dried oregano
- Second rise: Cover the rolls with a cloth and let them rise for 30-40 minutes or until puffy.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Brush and bake: Before baking, brush each roll with a bit of sun-dried tomato oil for added flavor and a beautiful golden color. Bake the rolls for 20-22 minutes or until golden brown and they sound hollow when tapped on the bottom.4 tbsp Sun-dried tomato oil
- Cool and serve: Let the rolls cool on a wire rack for 10 minutes before serving. They are delicious warm or at room temperature!
Notes
- 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 it is 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 inside the bread cool – this keeps them soft and moist, not dried out.
- Overnight rolls – The dough can be prepared a day in advance. Proof it on the counter for an hour, 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 it.
- 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 into 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.
Equipment you will need
Nutrition
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Frequently asked questions
How do you reheat these olive rolls?
Bake them in a hot oven at 350°F for 7 to 10 minutes. 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 to 30 °C/80 °F for 5 minutes, 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.
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Followed the recipe and they were absolutely delicious! Made for some friends and family and all thought they were delicious. Will be making again regularly. Many thanks.
Thank you Emma.
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!
Thank you so much for your lovely feedback Supreena. Yes, you can add less olives and tomatoes next time.
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?
Victoria, you can add more water if necessary as long as you have a smooth pliable but slightly sticky dough.
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!!
Mali, you can add the olives and tomatoes when making the dough or after the first rise. Either will work. Thanks
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.
Just my favourite kind of recipe! I made them last night and an entire batch is already gone. The flavours are just amazing.
These rolls look delicious and these rolls will go with soups, dips and so many things. Love the tips because I’m not so confident with breadmaking. Thanks!
These olive and sun dried tomato rolls are beautiful. I’m not much of a bread maker but these look pretty easy. I’m definitely going to try them out asap!
I made these dinner rolls tonight and it turns out great! Definitely making these again!
Thank you for the lovely feedback. Jo. Happy you enjoyed these
Love love love. Olive lover toddler and me munching away
Thank you so much, Andrea. So happy you enjoyed these bread rolls so much. Appreciate you coming back to write this feedback