Rolls with olives and rosemary


  • 1 cup whole-wheat flour
  • 2 cups bread flour 
  • cup of hot water
  • 1 teaspoon salt
  • 15 g of fresh yeast
  • 3 tablespoons olive oil
  • 70 g black olives, drained of oil and chopped
  • 1 sprig of rosemary

  1. Mix flour with salt. Rosemary needles finely chop and mix with flour. Kruszymy yeast into a bowl and mix with a few teaspoons of hot water and leave in a warm place for 15 minutes. 
  2. Add the yeast to the flour, the remaining 1 tablespoon of water and oil. Knead the dough (it will be quite dense at the beginning). After about 3 minutes, add another tablespoon of olive oil and then knead. When the dough is smooth, add the last tablespoon of olive oil and knead. 
  3. Add the olives and dent them in the dough. Cake translate into oiled bowl, cover with a clean cloth and put aside in a warm place until double in volume (about 1 hour). When dough degas hitting them with his fist. The dough is divided into six parts, with each form a bun. I arrange on a baking tray lined with baking paper. Cover with a clean cloth and put off until puffed up for 30-40 minutes. 
  4. Sprinkle flour buns, cut with a knife. 
  5. Put in the oven preheated to 200 degrees and bake 10 minutes, then reduce temperature to 180 degrees and bake for 10-15 minutes further. Baked buns cool down on a wire rack.

 * You can also enrich the addition of chopped sun-dried tomatoes with pickle (if not please add the last tbsp of olive oil, which is in the recipe).


No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();