Olive Rolls

Instructions

1. 1

   Combine warm water, yeast, and honey in a bowl and let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: Water temperature should be around 40-45°C for best yeast activation.

2. 2

   In a large mixing bowl, combine flour, salt, oregano, and black pepper. Make a well in the centre and pour in the yeast mixture and olive oil.

   Tip: Mixing salt directly with yeast can kill it, so keep them separate initially.

3. 3

   Stir until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.

   Tip: Wet your hands lightly to prevent sticking while kneading.

4. 4

   Fold in the chopped olives, minced garlic, and fresh rosemary until evenly distributed throughout the dough.

   Tip: Save a small handful of olives to press into the tops of rolls before baking for visual appeal.

5. 5

   Shape the dough into a ball, place in an oiled bowl, cover with a damp cloth, and let rise for 60 minutes until doubled in size.

   Tip: A warm kitchen corner or turned-off oven helps dough rise faster.

6. 6

   Divide the risen dough into 8 equal portions and shape each into a tight ball, tucking the sides underneath to create tension.

   Tip: Proper shaping helps the rolls rise evenly in the oven.

7. 7

   Place rolls on a lined baking tray, spacing them 5cm apart. Cover loosely and let rise for another 30 minutes until puffy.

   Tip: The second rise completes the flavour development and creates a lighter crumb.

8. 8

   Preheat oven to 200°C. Gently press reserved olive pieces into the top of each roll, then bake for 22-25 minutes until golden brown and hollow-sounding when tapped.

   Tip: Tap the bottom of a roll to check doneness — it should sound hollow.