Perfect Dinner Rolls, Sun-Dried Tomato Bread, Olive Bread rolls

Olives and Sun-Dried Tomato Dinner Rolls

These savory, salty, sun-dried tomato dinner rolls with black olives are delicious on their own. They are also perfect with soup and salad or alongside a full meal. Lightly crisp on the outside, and yet soft and fluffy on the inside. They are also simple and easy to make with easy-to-find ingredients.
5 from 10 votes
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Course: Appetizers, High Tea, Snacks
Cuisine: Mediterranean
Keyword: bread, dinner rolls, olives, sun-dried tomato
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 2 hours
Total Time: 35 minutes
Servings: 12 rolls
Calories: 231kcal
Author: Veena Azmanov


For the Dough

  • 250 ml Warm water
  • 2 1/4 tsp Instant dry yeast 
  • 2 tbsp Honey
  • 2 tbsp Olive oil
  • 1 tbsp Salt
  • 380 grams  All-purpose flour
  • 60 grams All-purpose flour for kneading


  • 1 cup Olives - pitted and chopped
  • 1 cup Sun-dried tomatoes chopped
  • 2 tbsp Dried oregano optional


  • 4 tbsp Sun-dried tomato oil OR olive oil
  • 1/4 cup Egg wash


Prepare yeast

  • Combine warm water, yeast, honey, salt, oil.
  • Stir well and leave to rest/prove for 5 minutes until foamy.

Prepare dough

  • Place the flour in a bowl.
  • Add the yeast mixture.
  • Use a wooden spoon or spatula and mix thoroughly for a minute.
  • Transfer the dough to a lightly floured surface.
  • Knead for three minutes until the dough is still soft but elastic.
  • When you press the dough with your fingers - the dough should spring back.

Rest/Prove dough

  • Form the dough into a ball and place in an oiled bowl.
  • Cover with cling wrap and rest in a warm place for about 1 1/2 to 2 hours.
  • The dough should be at least double in size.

Add the Filling

  • Remove the dough onto a lightly floured surface.
  • Stretch the dough into a rectangle - approximately.
  • Spread chopped olives, and sun-dried tomatoes evenly.
  • Roll the dough like a jelly roll. Fold the sides in the middle and into a rough ball.
  • Place it back into the oiled bowl.
  • Let rest for 15 minutes.

Form the rolls

  • Divide the dough into two halves.
  • Then divide each half into five or six portions.
  • Lightly roll each portion into a ball using light hands.
  • You do not want to overwork the dough and spread the filling too much.
  • So gently tuck the sides under and form a till round ball.

Prove and Bake

  • Place it on a parchment-lined baking tray.
  • Cover loosely with a moist and clean kitchen cloth.
  • Let rise for another 30 to 45 minutes until almost double.
  • Preheat the oven to 190 C / 380 F for at least 20 minutes.
  • Brush the buns with remaining oil from the sun-dried tomatoes. Or, if you prefer them brown - brush them with egg wash.
  • If possible bake on a pizza stone for 15 minutes. Or, bake on the center rack for 18 to 20 minutes.
  • As soon as the rolls are out of the oven, wrap them with a clean kitchen cloth for 10 minutes to retain the steam. This will ensure they stay soft.
  • Serve warm or cold.




  • These bread will stay at room temperature for two days. 
  • They freeze well and don't need to be thawed from frozen. Just microwave at 30 seconds interval until warm as freshly baked.
  • The sun-dried tomatoes can be replaced with roasted red peppers or roasted garlic for a fun variation 


Calories: 231kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 802mg | Potassium: 375mg | Fiber: 3g | Sugar: 6g | Vitamin A: 145IU | Vitamin C: 3.6mg | Calcium: 34mg | Iron: 2.9mg