Olive Tomato Rolls
"A healthy bread recipe good for sandwiches and stuffing base."
- Ready In:
- 2hrs 50mins
- Ingredients:
- 15
- Yields:
-
8 rolls
- Serves:
- 8
ingredients
- 1 egg
- 1⁄4 cup extra virgin olive oil
- 2 1⁄4 cups warm water
- 1⁄4 cup warm water
- 1⁄4 cup olive juice, from a bottle kalamata olives
- 1 1⁄2 teaspoons salt
- 1⁄4 cup honey
- 1⁄2 cup sliced kalamata olive
- 1⁄2 cup chopped sun-dried tomato
- 1 small garlic clove, crushed
- 1 pinch thyme
- 4 cups whole wheat flour, unsifted
- 4 cups unbleached white flour, unsifted
- 1 (1/4 ounce) package fast rise yeast
- 1 egg white
directions
- Combine extra virgin olive oil, half of the chopped sun dried tomatoes, the thyme, and the crushed garlic in a food processor.
- Mix yeast and 1/4 C 105-115 degree water and set aside.
- In one large bowl, combine whole wheat and white flour.
- In a second large bowl, combine the olive oil mixture, the beaten egg, the 2 1/4 C warm water, the Katamala olive juice, salt, olives, tomatoes, and prepared yeast.
- Mix the flour into the oil mixture. Add more flour if the dough is still too moist.
- Place dough in a greased bowl and cover with a damp cloth. Let the dough rise for one hour.
- Roll the dough out onto a cutting board and punch down before cutting into eight pieces.
- Shape the pieces into rolls and place on two greased cookie sheets. Cut the tops of the rolls with a knife, and cover with damp cloths for another hour.
- Brush the rolls with the egg whites and bake in a 400 degree oven for twenty minutes.
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Reviews
-
Oh, yes, these are some of the tastiest rolls I've ever made, ABSOLUTELY DELICIOUS! We really enjoyed the combined flours here, as well as the use of the Kalamata olives & sun-dried tomatoes ~ A REALLY GREAT TASTE COMBO, & the recipe is definitely a keeper for me! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
