Rustic Olive Rolls

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dairy free
Recipe photo
Yield: 6 large sandwich-type buns

Recipe photo

These big, chewy rolls are flecked with green olive, making them a nicely complementary base for all kinds of savory sandwiches. See them made step by step in our video from how2heroes.

Rustic Olive Rolls

star rating (5) rate this recipe »
dairy free
Yield: 6 large sandwich-type buns
Published: 07/19/2010

Ingredients

Starter

Dough

Tips from our bakers

  • Step-by-step photos illustrating how to make these rolls are available at Flourish, our King Arthur blog.


Directions

see this recipe's blog »

1) To make the starter: Mix the water, yeast, and flour, stirring till the flour is incorporated. Cover and let rest at room temperature for about 14 hours; the starter will be bubbly. If you make this in the late afternoon, it'll be ready to go by the next morning.

2) To make the dough: Combine the starter with the remaining dough ingredients, and mix and knead - by hand, mixer, or bread machine set on the dough cycle - to make a soft, smooth dough. If you'd like the olives to remain in larger chunks, knead them in separately, at the end.

3) Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour; it should have become puffy.

4) Gently deflate the dough, and transfer it to a lightly greased work surface. Knead the olives into the dough.

5) Pat the dough into a 9" x 8" rectangle. The more careful you are to make the corners of the rectangle square, the nicer your rolls will look.

6) Cut the dough into six 3" x 4" rectangles.

7) Take a cotton dish towel (not terry cloth), and sprinkle it heavily with flour, rubbing the flour into the cloth. Set the cloth on a baking sheet.

8) Space three pieces of dough onto the floured cloth, placing them tight against one long edge of the baking sheet. Push the cloth gently against their exposed edges, then space the remaining three pieces of dough in the same manner, again pushing the cloth against their edges. You're making a floury "cradle" for the rising rolls; check out the blog to see a photo of what this looks like.

9) Cover the rolls with lightly greased plastic wrap or a free-standing cover, and allow them to rise for 60 to 90 minutes until they're very puffy. Towards the end of the rising time, preheat the oven to 425°F.

10) Very gently lift the rolls off the cloth and place them, floury side up, on a parchment-lined or lightly greased baking sheet. Bake them for 20 to 25 minutes, until they're golden brown. Remove them from the oven, and cool.

Nutrition information

Serving Size: 1 roll, 115g Servings Per Batch: 6 Amount Per Serving: Calories: 256 Calories from Fat: 49 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0g Sodium: 404mg Total Carbohydrate: 44g Dietary Fiber: 2g Sugars: 1g Protein: 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 02/08/2015
  • Denise c from Warren, ri
  • star rating 10/18/2013
  • Stacey from Michigan
  • They really are exceptional. One of the best I have made yet.
  • star rating 03/15/2012
  • equant from KAF Community
  • I'm still a beginning baker and these turned out amazing the first time. The video is tremendously helpful. Making them again today.
  • star rating 01/17/2011
  • hdibikerchick from KAF Community
  • I am a new bread baker and these rolls are the bomb! I used Clamata olives and tried a few with jalapenos too. I received rave reviews from my family and friends! I was nervous at first but, they came out so great that it gave me the confidence to keep trying new recipes!!!!
  • star rating 01/14/2011
  • thechampneys from KAF Community
  • These rolls taste wonderful, just wonderful!! I am going to try making 8 out of the recipe to make them just a bit smaller (for a brunch we are having)!! Also, I am going to try kneading the olives into the dough in the beginning. I did not do a good job getting them throughout the dough when I put the olives in just before shaping!! No matter, the rolls are a hit!!
1
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