Sun-Dried Tomato Olive Rolls
Coooking Temperature: 375°F /190°C / Gas Mark 5
Calories: 12
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.
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
Instructions
- 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!
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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