Soft inside, a thin crust outside, and little bits of olive in every bite. These rolls are quick, easy, and don’t need any special ingredients.
The chopped olives add a gentle saltiness and that rustic Mediterranean flavor I love.
I make them for breakfast, for sandwiches, or when friends come over. Short bake, easy rise, and once they’re out of the oven it’s very hard to stop eating them.
A few careful steps and a good rise are all it takes.
My tip: Add the olives at the end and fold them in gently, so they spread evenly without tearing the dough.
Olive rolls are made from all-purpose flour, instant yeast, sugar, salt, olive oil, warm water, and chopped green and black olives. Knead, fold in the olives, rise 1–1½ hours, shape 6 rolls, rise again, score, and bake at 350°F (180°C) conventional for 18–20 minutes.
Homemade Olive Rolls (Soft and Rustic)
Ingredients
Method
- In a bowl, mix the flour with the yeast and sugar.
- Add the olive oil, then add the water gradually while kneading, until the dough is smooth and elastic.
- Add the salt and knead a few more minutes until it’s fully absorbed.
- Gently fold in the chopped olives and knead a little more so they’re evenly distributed.
- Cover the bowl and let the dough rise until doubled, 1 to 1½ hours.
- Turn the dough out onto a lightly floured surface, divide into 6 equal pieces, and shape each into a roll.
- Place on a parchment-lined baking sheet, cover, and let rise again until almost doubled.
- Dust the tops with a little flour for a rustic look (optional). Use a sharp knife to score one long slit down the center of each roll.
- Bake in an oven preheated to 350°F (180°C), conventional setting, for 18–20 minutes, until golden.
Notes
- Chop the olives small so they spread through the dough and don’t weigh it down.
- Add the salt after the first knead, as written.
- The flour dusting is just for looks. Skip it if you like.
- Mixed green and black olives → all green or all black, same weight.
- Instant yeast → active dry yeast (same amount); dissolve it in the warm water first.
Frequently asked questions
The recipe uses a mix of green and black olives, finely chopped. Pitted, well-drained olives work best.
Yes. The dough is flour, yeast, sugar, salt, olive oil, and water, with no eggs or dairy.
You can let the dough do a slow rise in the fridge, covered, then bring it back to room temperature before shaping. Rising times will be longer.
Keep them in a sealed bag at room temperature for a day or two, or freeze them and rewarm in the oven.
Usually the water was too hot or too cold, or the dough didn’t rise long enough. Use lukewarm water and wait until the dough truly doubles.
