Reviews (1)
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20 Ratings
5 star values:
7
4 star values:
4
3 star values:
3
2 star values:
4
1 star values:
2
Martha Stewart Member
Rating: 2 stars
02/01/2018
It was OK, but the actual bread-the part without olives was kind of tasteless... It wasn't BAD though
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Olive Rolls
Credit:
John Kernick
Recipe Summary
Yield: Makes 1 dozen
Ingredients
Ingredient Checklist
1/4 cup extra-virgin olive oil, plus more for parchment, bowl, and plastic wrap
1/4 ounce active dry yeast
1 cup warm water, (105 degrees to 110 degrees)
3 to 4 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
1 cup oil-cured black olives, pitted and cut into 1/2-inch pieces
1/2 teaspoon crushed red pepper flakes
Gallery
Olive Rolls
Credit:
John Kernick
Recipe Summary
Yield: Makes 1 dozen
Gallery
Olive Rolls
Credit:
John Kernick
Olive Rolls
Credit:
John Kernick
Olive Rolls
Recipe Summary
Yield: Makes 1 dozen
Recipe Summary
Yield: Makes 1 dozen
Yield: Makes 1 dozen
Makes 1 dozen
Ingredients
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for parchment, bowl, and plastic wrap
- 1/4 ounce active dry yeast
- 1 cup warm water, (105 degrees to 110 degrees)
- 3 to 4 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon coarse salt
- 1 cup oil-cured black olives, pitted and cut into 1/2-inch pieces
- 1/2 teaspoon crushed red pepper flakes
Directions
Line a baking sheet with parchment paper. Brush parchment with oil; set aside. Oil a large bowl; set aside. Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.
Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed. Add olives and red pepper flakes; mix until fully combined, about 15 minutes.
Turn out dough onto a lightly floured work surface. Knead until smooth and olives are set firmly in the dough, about 15 minutes. Transfer to oiled bowl. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
Turn out dough onto a lightly floured work surface; gently flatten. Using a butter knife, cut dough into 12 equal pieces. Roll each into a cylinder, and transfer to prepared baking sheet. Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 450 degrees. Bake rolls until tops are crisp and dark brown, about 15 minutes. Serve.
Reviews (1)
Add Rating & Review
20 Ratings
5 star values:
7
4 star values:
4
3 star values:
3
2 star values:
4
1 star values:
2
Martha Stewart Member
Rating: 2 stars
02/01/2018
It was OK, but the actual bread-the part without olives was kind of tasteless... It wasn't BAD though
Reviews (1)
Add Rating & Review
20 Ratings
5 star values:
7
4 star values:
4
3 star values:
3
2 star values:
4
1 star values:
2
Add Rating & Review
20 Ratings
5 star values:
7
4 star values:
4
3 star values:
3
2 star values:
4
1 star values:
2
20 Ratings
5 star values:
7
4 star values:
4
3 star values:
3
2 star values:
4
1 star values:
2
20 Ratings
5 star values:
7
4 star values:
4
3 star values:
3
2 star values:
4
1 star values:
2
- 5 star values:
- 7
- 4 star values:
- 4
- 3 star values:
- 3
- 2 star values:
- 4
- 1 star values:
- 2
Martha Stewart Member
Rating: 2 stars
02/01/2018
It was OK, but the actual bread-the part without olives was kind of tasteless... It wasn't BAD though
Martha Stewart Member
Rating: 2 stars
02/01/2018
It was OK, but the actual bread-the part without olives was kind of tasteless... It wasn't BAD though
Rating: 2 stars
All Reviews for Olive Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Olive Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
