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Olive & Onion Rolls Recipe

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Published April 21st 2013


Coming from a Cypriot family, my partner absolutely loves these olive rolls. They aren't difficult, but it does take a bit of time from start to finish due to the time required for the dough to rise.

These are fantastic when still warm and crispy after baking, but are also terrific when toasted to serve scrambled eggs with for breakfast or to dip into a nice bowl of soup in winter! We've also used them as a burger roll replacement, filling them with grilled chicken breast, aioli and rocket - just delicious!

I base my recipe from this website: Cypriot olive, onion and herb bread

Ingredients
1 and 1/4 tbs dried yeast
1 and 1/4 cup warm water
1 tsp sugar
4 cups plain flour (bread quality is best)
2 tbs olive oil
Salt
Handful drained, pitted kalamata olives, halved or quartered
1 small onion, finely diced
Half handful parsley, finely chopped

Method
1. Combine yeast, sugar and 1/4 cup of the warm water in a bowl and allow to sit for 10mins to froth.
2. Sift all but 1/2 cup of the flour into a bowl and add salt and olive oil. Rub the oil into the flour like you would do with butter when making scones.
3. Add yeast mixture and mix well. Add the remaining 1 cup of warm water if dough feels too dry.
4. Knead by hand for 10 mins of if using a kneaded hook, about 5 mins. Add in the last 1/2 cup flour if needed to make the dough soft, but not sticky.
5. Place dough into a lightly oiled, large bowl and place in a warm spot to rise for 1hr.
6. Work the olives, onion and parsley into the risen dough and cut into 6-12 even pieces (depending on how big you want rolls to be - they will increase in size still from the cut size too).
7. Roll the pieces into even sized balls and place on a baking tray lined and lightly oiled; cover with cling wrap and allow to rise again in a warm spot for 45 mins.
8. While rolls are rising, preheat the oven to 200 degrees Celsius.
9. Bake rolls for around 20 minutes - they should sound 'hollow' when you knock on them. Remove from oven and allow to cool slightly.

TIP
I like to drizzle good quality olive oil over the tops once they have baked. It not only gives them a nice glaze but it makes them lovely and soft too.


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Why? A delicious combination of bread, olives, onion and herbs.
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