Olive Rolls

Olive Rolls
Photo: John Kernick
1 dozen

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


  • ¼ cup extra-virgin olive oil, plus more for parchment, bowl, and plastic wrap

  • ¼ ounce active dry yeast

  • 1 cup warm water, (105 degrees to 110 degrees)

  • 3 to 4 cups all-purpose flour, plus more for work surface

  • ½ teaspoon coarse salt

  • 1 cup oil-cured black olives, pitted and cut into ½-inch pieces

  • ½ teaspoon crushed red pepper flakes


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

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