Black Olive Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 cup whole wheat sourdough starter1 1/2 cup tepid water1 tsp instant yeast (bread machine)2 3/4 cup white wheat flour (or bread flour)1/2 cup rye flour1 1/2 tsp sea salt1 1/2 cup oil-cured olives, pitted and coarsely choppedCornmeal for dusting
Remove starter from refrigerator. Scrape it into a large bowl. Pour the water over the starter and stir it with a rubber spatula to soften and break it into clumps. Stir in the yeast, flour and salt until a dough forms.
Lightly flour the counter and scrape the dough out onto it. Knead the dough until it is soft and almost smooth, about 10 minutes. With floured hands, press the dough into a rough rectangle and spread the olives over it. Roll up the dough to contain as many of the olives as possible and continue kneading until the olives are evenly distributed and the dough is smooth and elastic, 3-5 minutes. If olives pop out as you knead, push them back into the dough.
Transfer the dough to a lightly oiled, clear 2 quart container with a lid. With masking tape, mark the container at the level the dough will reach when it has doubled in volume. Cover and leave it to rise at room temperature until it doubles in volume, 1 1/2 to 2 hours.
Sprinkle a light coating of cornmeal over the surface of the baking sheets. Turn the dough out into a lightly floured countertop and pat into a rough rectangle. With a bench scraper, cut the dough into 20 equal pieces (2.1 ounces each). Shape each piece into a ball. Place them smooth side up on the baking sheets, about 1 1/2 inches apart. Sift a veil of flour over the tops of the rolls and drape them with plastic wrap.
Let the rolls rise at room temperature until they expand to the size of a mandarin orange, 45 minutes to 1 hour.
About 15 minutes before baking, place one rack in the top third of the oven and another in the middle position. Heat oven to 400 degrees.
Uncover the baking sheets and slide them onto the oven racks. Back until the rolls are honey colored, 20 to 25 minutes. Halfway through baking, switch the sheets so the rolls bake evenly.
Remove the baking sheets to a wire rack. Cool the rolls briefly, about 5 minutes and enjoy them slightly warm. Store uneaten rolls in a resealable plastic bag at room temp for a couple days. Makes 20 rolls.
Number of Servings: 20
Recipe submitted by SparkPeople user KIERAE.
Lightly flour the counter and scrape the dough out onto it. Knead the dough until it is soft and almost smooth, about 10 minutes. With floured hands, press the dough into a rough rectangle and spread the olives over it. Roll up the dough to contain as many of the olives as possible and continue kneading until the olives are evenly distributed and the dough is smooth and elastic, 3-5 minutes. If olives pop out as you knead, push them back into the dough.
Transfer the dough to a lightly oiled, clear 2 quart container with a lid. With masking tape, mark the container at the level the dough will reach when it has doubled in volume. Cover and leave it to rise at room temperature until it doubles in volume, 1 1/2 to 2 hours.
Sprinkle a light coating of cornmeal over the surface of the baking sheets. Turn the dough out into a lightly floured countertop and pat into a rough rectangle. With a bench scraper, cut the dough into 20 equal pieces (2.1 ounces each). Shape each piece into a ball. Place them smooth side up on the baking sheets, about 1 1/2 inches apart. Sift a veil of flour over the tops of the rolls and drape them with plastic wrap.
Let the rolls rise at room temperature until they expand to the size of a mandarin orange, 45 minutes to 1 hour.
About 15 minutes before baking, place one rack in the top third of the oven and another in the middle position. Heat oven to 400 degrees.
Uncover the baking sheets and slide them onto the oven racks. Back until the rolls are honey colored, 20 to 25 minutes. Halfway through baking, switch the sheets so the rolls bake evenly.
Remove the baking sheets to a wire rack. Cool the rolls briefly, about 5 minutes and enjoy them slightly warm. Store uneaten rolls in a resealable plastic bag at room temp for a couple days. Makes 20 rolls.
Number of Servings: 20
Recipe submitted by SparkPeople user KIERAE.
Nutritional Info Amount Per Serving
- Calories: 127.5
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 362.0 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 4.5 g
- Protein: 3.7 g
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