The soft milk and olive bread is a leavened bread that will give you taste, softness, and lots of deliciousness.
You can enjoy this bread or rolls as a snack or serve them in a party buffet or dinners with friends.
Try them because they are simple and will satisfy both adults and children.
If you love making savory leavened products, also check out these little recipes I selected for you:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 114.68 (Kcal)
- Carbohydrates 18.97 (g) of which sugars 0.80 (g)
- Proteins 3.09 (g)
- Fat 2.89 (g) of which saturated 0.58 (g)of which unsaturated 0.31 (g)
- Fibers 0.78 (g)
- Sodium 152.86 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s see the ingredients🥣 we need to make the recipe
- 1/2 cup water
- 3/4 cup milk
- 3 tbsp milk (to brush on top before baking)
- 0.35 oz fresh yeast
- 1 tsp sugar
- 1 1/2 tsp fine salt
- 2 1/2 cups type 1 flour
- 1 1/2 cups re-milled durum wheat semolina
- 3 1/2 tbsp extra virgin olive oil
- 20 Taggiasca olives (chopped or green if you prefer)
Tools
- 1 Stand Mixer
- 1 Brush
- 1 Baking Tray
- Parchment Paper
- 1 Work Surface
Steps
Just a small introduction before diving into the recipe.
I made the rolls with two mixed flours but if you prefer to use only one type, that’s fine too.
The Kamut flour worked great in this recipe, and I recommend you try it, but as I mentioned, if you prefer using another type, zero, double zero, or type 1, all will work equally well.
In the bowl of the stand mixer or in a bowl, pour the flour and add the sugar.
Mix the two ingredients and then add the oil. Mix again and add the salt.
In a glass or whatever you have dissolve the fresh yeast in lukewarm milk. ➡️⚠️Please make sure it’s not hot otherwise you’ll ruin the leavening.Add this mixture to the flours and using the stand mixer’s hook, mix until a dough ball forms.
With a knife, make a sort of cross cut on the dough.
Then let it rise in a covered bowl in a place away from drafts for at least 3 hours. The dough should be well-risen before proceeding with shaping.
Meanwhile, while the bread rises, let’s chop the olives.
After three hours, take the dough and tear off pieces. Make balls weighing 1.2/1.3 oz each.
Once you’ve weighed the ball, flatten it between your hands or on the work surface, and distribute a teaspoon of chopped olives in the center.
Once the olives are placed, roll the roll again between your hands and place it on the baking tray lined with parchment paper or a silicone mat.
Let the rolls rise for about an hour.
After the hour the bread balls will be nice and plump, and we’ll brush them on top with milk.Preheat the oven to static mode 350°F and bake for about 20/25 minutes. Always adjust based on your oven. Do the toothpick test and if ready, turn off the oven and take them out.
You can make this dough with a stand mixer or by hand. It’s up to you how you proceed.
Enjoy your meal
Some advice on soft milk and olive rolls
You can also store the rolls in the freezer.
When you want to use them, just take them out of the freezer and let them thaw either at room temperature for a few hours or by placing them in the oven for a few minutes.
FAQ (Frequently Asked Questions)
Do you like olive bread?
I love bread in all its forms and also olives, and this little recipe was the perfect discovery to enjoy both.
