The Fella Twins
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Olive bread rolls

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The most delicious recipe for fluffy and musky olive bread. The perfect fasting snack for every day!

Waiting time: 2 hours

Execution time: 30 minutes

Servings: 10-12

Components

For the yeast

  • 1 sachet of dry yeast
  • 150 g flour for all uses
  • 250 ml of warm water
  • 1 tbsp. granulated sugar

For the dough

  • 850 gr. Farina flour
  • 250 gr. pitted black olives
  • 250 ml of orange juice
  • 100 ml vegetable butter
  • 50 ml sunflower oil
  • 1 tsp salt
  • 1 cinnamon sticks
  • 1 tbsp. mint, dry
  • 2 medium onions, finely chopped
  • ½ bunch of fresh coriander, chopped

Execution Method 

For the yeast

  • Put the yeast, sugar and lukewarm water in the mixer bucket and stir with a whisk until the yeast dissolves.
  • Add the flour and mix. Cover the bowl with a film and leave in a warm place for about 30-60 minutes until it doubles in size.

For the dough

  • In a large bowl put the flour, cinnamon, sunflower oil, butter, mint and rice all together until they look like crumbs.
  • Next, make a hole in the center and pour in the orange juice, yeast mixture, salt, and knead until it becomes an elastic and smooth dough.
  • Then add the olives, the coriander and knead again.
  • Put the dough in a lightly oiled bowl, cover it with a film and let it rise for about 1 hour in a warm place until it doubles in volume.
  • Preheat the oven to 180. C.
  • Cut the dough into pieces weighing 180 gr. and with our hands we form balls.
  • Place the balls in pans that we have coated with oil glue and let them swell for about 30 minutes.
  • Bake for about 60 minutes until golden brown.

Fluffy, delicious, aromatic, freshly baked olive bread rolls. You will love these bread rolls for your snack or breakfast.

Waiting time: Two hours

Preparation time:  30 minutes

Servings: 10-12

Ingredients

For the sourdough

  • 1 sachet of dry yeast
  • 150 g all-purpose flour
  • 250 ml lukewarm water
  • 1 tbs granulated sugar

for the dough

  • 850 g strong flour
  • 250 g black olives, unpitted
  • 250 ml of fresh orange juice
  • 100 g vegetable butter
  • 50 ml sunflower oil
  • 1 tsp salt
  • 1 pinch of cinnamon
  • 1 tbsp mint, dry
  • And a bunch of fresh coriander, chopped

Method

For the sourdough

  • Add yeast, sugar and lukewarm water in the bowl of an electric stand mixer, whisk until the yeast dissolves.
  • Add the flour and stir. Cover the bowl with a plastic wrap and leave it in a warm place for about 30-60 minutes until it doubles in size.

for the dough

  • Put in a large bowl the flour, cinnamon, oil, butter, mint and rub mixture in between your fingers until it resembles wet sand. Make a small well in the center and add the lukewarm water, the mixture of yeast salt, and beat with the mixer until you create a smooth and elastic dough.
  • Then, add the olives and coriander and knead again with your hands.
  • Shape into a ball. Brush a bowl with oil, place the dough in it and cover with plastic wrap.
  • Set it aside to rest and rise for at least 1 ½ hours, at room temperature, until it doubles in size.
  • Preheat oven to 180 ℃ fan.
  • When the dough is ready, punch down on a clean working surface.
  • Cut the dough into pieces weighing 180 g and make balls.
  • Put the balls in a baking dish lined with parchment paper.
  • Let the balls double in size about 30 minutes.
  • Bake for 60 minutes until golden.