Bread rolls with olives and walnuts soft inside and crunchy outside. As soon as the first cooler days arrive, I feel like turning on the oven and preparing lots of good things. Just like these Olive Bread Rolls with Walnuts. They are crunchy outside and soft inside, perfect to enjoy on their own or ideal to accompany many dishes or to fill as you like. Putting your hands in the dough and making bread is always a rewarding job that gives a lot of satisfaction like the Whole Wheat Bread Swirls or the Multigrain Bread Rolls. I made these rolls by adding slices of green olives and walnut halves to the dough. The result was delicious and irresistible Crispy Walnut Bread Rolls, perfect at any time of the day. So let’s run to the kitchen and make some delicious Bread Rolls with Walnuts together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 142.36 (Kcal)
- Carbohydrates 21.41 (g) of which sugars 0.66 (g)
- Proteins 3.98 (g)
- Fat 5.12 (g) of which saturated 0.53 (g)of which unsaturated 1.01 (g)
- Fibers 1.26 (g)
- Sodium 128.02 (mg)
Indicative values for a portion of 60 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 for Bread Rolls with Walnuts and Olives
- 3 1/4 cups all-purpose flour
- 1 tsp fresh yeast
- 7/8 cup water
- 3/4 cup green olives (pitted)
- 1/3 cup walnut halves
- 2 3/4 tbsp extra virgin olive oil
- to taste salt
How to Prepare Bread Rolls with Walnuts and Olives
You can prepare the dough for the rolls by hand or with the help of a mixer. Pour the fresh yeast and lukewarm water into a bowl. Stir to dissolve the yeast. Gradually add the flour while continuing to stir.
Add salt and 4 tablespoons of extra virgin olive oil. Mix well to obtain a soft and elastic dough. Transfer the dough to a lightly floured work surface and spread it out with your hands to form a rectangle.
Place the sliced green olives and chopped walnuts on top of the dough. Fold the dough over the filling and knead to incorporate the olives and walnuts into the dough. Form a loaf and transfer it to a bowl. Cover with plastic wrap and let it rise in a warm place for 3-4 hours.
Take back the risen dough and divide it into 12 portions of about the same size. Stretch each portion to form small long rolls as I did. But if you prefer, you can also make them round or in any shape you like. Arrange the Soft Olive Rolls slightly spaced apart on a baking sheet or large tray lined with parchment paper.
Let them rise in a warm place for about 1 hour. Preheat the oven to 392°F in convection mode. Place a tray full of water at the base of the oven. This way, with the steam released in the oven, the rolls will be very soft inside and crunchy outside. Before baking the rolls, brush them with some oil. Let them bake for 18-20 minutes or until golden brown.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The rolls stay soft in a container or food bag for 2-3 days. You can also freeze them
If you prefer, you can use black olives instead of green ones
Don’t miss the recipe for Milk Brioche Bread
