For these easy-to-make oliverolls, olive pieces are first mixed into the dough using a mixer and then incorporated further by hand.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper. Brush parchment with oil; set aside. Oil a large bowl; set aside. Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.

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  • Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed. Add olives and red pepper flakes; mix until fully combined, about 15 minutes.

  • Turn out dough onto a lightly floured work surface. Knead until smooth and olives are set firmly in the dough, about 15 minutes. Transfer to oiled bowl. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.

  • Turn out dough onto a lightly floured work surface; gently flatten. Using a butter knife, cut dough into 12 equal pieces. Roll each into a cylinder, and transfer to prepared baking sheet. Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.

  • Preheat oven to 450 degrees. Bake rolls until tops are crisp and dark brown, about 15 minutes. Serve.

Reviews (1)

20 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2
Rating: 2 stars
02/01/2018
It was OK, but the actual bread-the part without olives was kind of tasteless... It wasn't BAD though