Olive rolls are tasty and flavorful, perfect as snacks for both adults and children. They are simple to prepare by just combining all the ingredients: flours, oil, yeast, and salt, and finally adding only black or mixed olives. You can also serve these soft rolls as appetizers to accompany cold cuts and cheeses. If you prefer, you can also flavor them with oregano, rosemary, or other aromas of your choice. The aroma of homemade bread is one of the best things there is, and once you try them, if you haven’t already… you won’t stop making them!! So go ahead and try them!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/3 cups re-milled durum wheat semolina
- 2/3 cup Manitoba flour
- 1 1/4 cups water
- 3 1/3 tbsp olive oil
- 1 tsp dry yeast
- 2 tsp salt
- 3/4 cup pitted black olives
Tools
- Baking Pan
Steps
Place the flours, yeast, and oil in the bowl of the stand mixer.
Turn on at low speed and while mixing, add warm water. Allow the dough to compact and add salt and roughly chopped olives.
Mix for a few minutes to combine the olives. Place the dough on the work surface, knead it, giving it a few folds, form a dough ball, cover it with plastic wrap, and let it rise for 4 hours.
After the resting time, take the risen dough and cut it into pieces of about 80 g (you decide the size).
Take the baking pan and place the dough pieces inside, or line the baking tray with parchment paper and place the dough pieces on it, they will have a different shape.
Bake in a preheated static oven at 356°F (180°C) for about 20 minutes. Remove from the oven when they are nicely golden brown.
Your olive rolls are ready!! So delicious!!
Storage
You can store the olive rolls in a plastic food bag until the next day, but for better preservation, it’s preferable to freeze them after they’ve cooled down well. Or freeze them raw after shaping the dough pieces, then defrost them at room temperature, giving them the last hour of rest.
