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.
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 35 minutes
Servings 12 rolls
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
Combine warm water, yeast, honey, salt, oil.
Stir well and leave to rest/prove for 5 minutes until foamy.
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.
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: 2.9% | Vitamin C: 4.4% | Calcium: 3.4% | Iron: 16.3%