Olive, Parmesan and Roast Pepper Topped Rolls

Name: Olive, Parmesan and Roast Pepper Topped Rolls
Prep time: 30 min
Total time: 30 min
Yield: 6 rolls, 6 serving(s)
Ingredients: 2 package fast rising yeast; 473.18 ml warm water; 29.58 ml sugar; 9.85 ml salt; 59.16 ml olive oil; 118.29 ml vegetable oil or 118.29 ml mild olive oil; 118.29 ml parmesan cheese, grated; 78.78 ml chopped kalamata olive (optional); 1419.54 ml flour; 29.58 ml olive oil; 78.78 ml kalamata olive, sliced; 78.78 ml roasted red pepper, cut into strips; 78.78 ml parmesan cheese, grated; 78.78 ml caramelized onion, in strips

Submitted by -Sylvie-

"I have to give credit to Steve Sickenbergers recipe for Pizza Dough #8497 for this one. I had some of his pizza dough left over frozen and thought what I could do with it, so I added some ingredients and made these rolls, which are great warm with some butter or sliced and filled with your favourite sandwich filling. They even work as an interesting alternative to a plain hamburger bun. The time it takes to rise is not included in the preparation time."

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photo by Fairy Nuff

Ready In:: 30mins
Ingredients:: 14
Yields:: 6 rolls
Serves:: 6

ingredients

2 package fast rising yeast
473.18 ml warm water
29.58 ml sugar
9.85 ml salt
59.16 ml olive oil
118.29 118.29 ml vegetable oil or 118.29 ml mild olive oil
118.29 ml parmesan cheese, grated
78.78 ml chopped kalamata olive (optional)
1419.54 ml flour
Topping
29.58 ml olive oil
78.78 ml kalamata olive, sliced
78.78 ml roasted red pepper, cut into strips
78.78 ml parmesan cheese, grated
78.78 ml caramelized onion, in strips

directions

In a mixing bowl combine the warm water, yeast, sugar, and salt and leave to stand until the yeast starts to bubble on the top.
Add the olive and sunflower oil, as well as three cups of flower to the yeast mixture.
Combine well, approximately 10 minutes, this is best done with a stand up mixer, but can be done by hand also.
Add the remaining 3 cups of flour, the parmesan cheese and chopped olives and using the dough hooks of your mixer, knead until all the flour is mixed up well.
Continue to knead the dough until it is smooth and it no longer sticks to the sides of the bowl, you might need to add a little more flour at a time until it's no longer sticky.
Place the dough into an oiled bowl and cover with a clean tea towel.
Place in a warm place and allow to rise until doubled in size, usually about one hour.
Punch dough down, cover and allow to rise for a second time, again until roughly doubled in size.
Divide the dough into six equal portions and shape into logs, roughly 3x5 inches.
Place on a baking sheet, cover and allow to rise for a final time, approx 30 minutes.
Preheat oven to 375°F/190°C/Gas 5.
Brush the tops with olive oil, top with olives, peppers and onions (if you're using them) and top with parmesan cheese.
Bake for approx 15 minutes until done.
You can freeze the some of the dough after it has risen for the second time.
After defrosting, form logs, allow to rise for approx one hour and continue as described above.

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Reviews

Sylvie this is a wonderful recipe. I followed your directions, but just added three more tablespoons of olive oil rather than the 1/2 cup of vege oil...I added an extra cup of flour to the mix (it was very humid here today)....I shaped the dough into eight large rolls. Added just olives on top for my olive lover girl....and the rest have the caramelised onion, roasted red pepper and olives (all have the parmesan). They look amazing and the dough is so soft and yummy! I mske bread for my kids school lunches every Sunday - this is my new recipe!! Onya Sylvie!!!!

Fairy Nuff

RECIPE SUBMITTED BY

-Sylvie-

Dewsbury, West Yorkshire

Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998. I never went back to live in Germany, even though all my family is still there.

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