Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Olive Rolls 3.5 (20) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Yield: 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. Ingredients 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 Directions 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. 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. Rate it Print