Steps

• Pour into the bread machine pan in this order: the milk, the butter cubes, the flour, the crumbled fresh baker’s yeast, the sugar and the salt.
  Start the dough only program and let it run until you obtain a soft, smooth dough that’s well‑developed and elastic.

  During the program, at a certain point the machine will emit a beep: this is the right moment to add optional ingredients. In my case I used black olives, which I first rinsed to remove the preserving liquid, then chopped and squeezed well.
  Close the lid and let the machine incorporate them evenly into the dough, without further intervention.

• During the final phase of the program, the machine will beep again: usually this corresponds to the opportunity to remove the kneading hooks.
  At this point I open the machine, remove the hooks, gently gather all the dough into a single ball and place it back into the pan.
  Close the lid and let the dough rise directly inside the machine, using the residual heat, until the program completes.

• Turn the dough out onto the work surface and divide it into portions of about 1.4 oz each.
  For each piece proceed as follows:
  – gently press it with your hands to deflate it slightly;
  – bring the top and bottom edges toward the center, creating the first tension;
  – then roll the side edges, sealing well;
  – finally perform a shaping, rotating the roll on the work surface to obtain a smooth, regular shape.
  
  This step helps the rolls rise better and keep a uniform shape while baking.
  Place them as you go on a baking sheet lined with parchment paper.

• Cover the rolls and let them rise for 1.5–2 hours, until they are soft and well developed.

• Bake in a preheated oven at 356°F (conventional or fan) for 15–20 minutes, until golden. Let cool slightly on a rack before serving.