Wheat rolls with olives
Wheat rolls with green and black olives are a recipe for homemade baked goods that taste delicious served for breakfast, dinner or as a snack. These rolls are great as a base for sandwiches and at the same time served as an addition, for example to soups or appetizers. Start preparing wheat rolls with olives by making a yeast leaven by combining lukewarm water, yeast, sugar and a few spoons of flour, and leaving it to rise. Next, add the remaining ingredients to the risen leaven, knead the dough and leave it to rise as well.
Shape the risen dough into rolls, and when ready, lightly score them then bake at a high temperature. The baked and slightly cooled rolls are tastiest when fresh, on the day of baking. I love these rolls covered with butter or our favourite sandwich spread. I encourage you to check out this recipe for wheat rolls with olives, and please enjoy.
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Ingredients for wheat rolls with olives.
- 500 g bread flour + extra for dusting
- 10 g salt
- 7 g instant yeast
- 340 g lukewarm water
- 2 tablespoons of olive oil
- 1 tablespoon of crystal sugar
- 50 g green olives
- 50 g black olives
How to make wheat rolls with olives.
Pour instant yeast, crystal sugar, lukewarm water and four tablespoons of wheat bread flour into the bowl of a kitchen mixer. Mix and set aside for 15 minutes. Then, add the remaining flour, pour in olive oil and add salt. Knead the dough using the hook attachment for about 5-6 minutes. Next, add sliced green and black olives and knead for another minute. Cover the bowl containing the dough with a kitchen cloth and set it aside for 1.5 hours at room temperature – the dough should rise quite a bit.
Take the risen dough out of the bowl onto the kitchen counter, lightly sprinkle with flour and knead for a moment. Divide the dough into 8 parts, then shape each one into a ball. Place the dough balls on a baking sheet lined with baking paper, cover with a kitchen towel and leave them for 30 minutes to rise. Next, gently score each of the risen buns and when ready, put them in the oven preheated to 205 degrees Celsius for 22 minutes. After removing the baked wheat rolls from the oven, place them on a metal rack and leave them to cool down.
Good to know when making wheat rolls with olives.
All the ingredients used to prepare the yeast dough should be at room temperature, except for the water, which should be lukewarm.
To make the rolls crispy, simply place a container filled with boiling water in the oven where the rolls are baked. Place the container on the lowest shelf of the oven.
Do you like dishes with olives? If so, try our recipe for Focaccia with olives and tomatoes.
