Activate the Yeast:
In a large mixing bowl, combine the water with the dry instant yeast. Let it sit for about 5 minutes to allow the yeast to activate.
Mix the Dough:
Add the bread flour, salt, and sugar to the bowl with the yeast and water mixture.
Using a dough hook attachment on a stand mixer or by hand, mix until a soft, slightly sticky dough forms.
Add the chopped olives and knead until they are evenly distributed throughout the dough. If using a mixer, knead on medium speed for about 8-10 minutes. By hand, knead for 10-12 minutes until the dough is smooth and elastic.
First Rise:
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
Divide the Dough:
Once the dough has risen, gently punch it down to release any air bubbles.
Transfer the dough to a floured surface and divide it into 10 equal pieces, approximately 85g each.
Shape the Rolls:
Shape each piece of dough into a ball by pulling the edges towards the center and tucking them underneath to create a smooth top.
Place the rolls on a baking sheet lined with parchment paper, leaving some space between each roll for expansion.
Second Rise:
Cover the rolls loosely with a clean kitchen towel and let them rise for about 30 minutes, or until slightly puffed.
Bake the Rolls:
Preheat your oven to 200°C (390°F).
Bake the rolls for 10-12 minutes, or until they are golden brown on the outside and sound hollow when tapped on the bottom.
Remove from the oven and let cool slightly on a wire rack.
Serve and Enjoy:
These rolls are best enjoyed warm, fresh out of the oven. They make a great accompaniment to soups, salads, or a cheese platter.
Nutrition Facts (Per Serving, Approximate)
Calories: 150 kcal
Carbohydrates: 26 g
Protein: 4 g
Fat: 2 g
Fiber: 1 g
Sodium: 280 mg
Sugar: 1 g
Frequently Asked Questions (FAQs)
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
