Go Back
Homemade Olive Rolls (Soft and Rustic)

Homemade Olive Rolls (Soft and Rustic)

Homemade olive rolls, soft inside with a delicate crust. Quick and easy.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 6 rolls
Course: Breads & Rolls
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour, sifted
  • 1 teaspoon instant yeast
  • 1 teaspoon sugar
  • 1 level teaspoon salt
  • 1½ tablespoons olive oil
  • ½ cup + 1½ tablespoons (140 ml) lukewarm water
  • 60–70 g green and black olives, finely chopped
  • A little flour, for dusting

Method
 

  1. In a bowl, mix the flour with the yeast and sugar.
  2. Add the olive oil, then add the water gradually while kneading, until the dough is smooth and elastic.
  3. Add the salt and knead a few more minutes until it's fully absorbed.
  4. Gently fold in the chopped olives and knead a little more so they're evenly distributed.
  5. Cover the bowl and let the dough rise until doubled, 1 to 1½ hours.
  6. Turn the dough out onto a lightly floured surface, divide into 6 equal pieces, and shape each into a roll.
  7. Place on a parchment-lined baking sheet, cover, and let rise again until almost doubled.
  8. 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.
  9. Bake in an oven preheated to 350°F (180°C), conventional setting, for 18–20 minutes, until golden.

Notes

Tips
  • 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.
Substitutions
  • 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.