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Good morning, dear friends! Today we are making homemade olive bread rolls! They are easy and quick to make and above all mouthwatering! Eat them as they are or along with your favourite dish (we made lentil stew) or cut them, fill them and make sandwitches! I am sure you will love them! They keep well at least for 2 days as long as you wrap them with a kitchen towel. If you are not a rosemary fan like me, you can opt for oregano or thyme instead. We are going to put some sunflower seeds in the dough next time we make them. They will become a staple in our house. I forgot to mention that my hubby made them! I only did the food styling and shot them. And of course I devoured them!
Happy new week everyone! Kisses and hugs!
Ingredients (yields 6 bread rolls):
550 gr. whole wheat flour, sifted
1 1/2 cup (290 gr.) lukewarm water
3 Tbsp (30 gr.) olive oil
1 tsp salt
8 gr. dry yeast
1 cup (180 gr.) olives, sliced and rinsed
2 Tbsp fresh rosemary, finely chopped
1 tsp garlic powder (optional)
for topping: white/ black sesame seeds, poppy seeds
In a big bowl place yeast and pour water. Whisk until dissolved. Gradually add sifted flour, salt and garlic powder.At first work with an eggbeater and then with your hands. Add oil and knead the dough. Add olives and rosemary. Shape dough into a ball and put it in the oven (in the bowl) at 50C for 40 minutes. The dough will start to inflate. Remove from the oven and shape into 6 bread rolls. Place them on a baking sheet lined with parchment paper and sprinkle with sesame and poppy seeds. Bake in preheated oven at 180C for about 35 minutes. Remove from the oven and allow to cool. Enjoy!