Olive rolls

Name: Olive rolls
Yield: 5 small rolls
Cuisine: British
Ingredients: 250 g strong white bread flour; 7 g sachet dried yeast; 75 ml milk; 75 ml warm water (or 150ml water and no milk); 1 tsp salt; 8-10 olives (any type, chopped up small)

Chris Roe @cook_23272836

Easy, delicious and can be scaled up!

Chris Roe @cook_23272836

Easy, delicious and can be scaled up!

Saved

Ingredients

5 small rolls

250 gstrong white bread flour
7 gsachet dried yeast
75 mlmilk
75 mlwarm water (or 150ml water and no milk)
1 tspsalt
8-10olives (any type, chopped up small)

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Steps

1

Combine together all the ingredients, keep the salt and the yeast separate in the bowl until the liquid is added.
2

Once the mix has combined into a dough, turn out onto a lightly floured surface and knead for 10 minutes. When you can stretch out the dough as shown in the picture then it's successfully kneaded.
3

Place in a lightly oiled bowl, cover, and leave for 1 hour or until doubled in size.
4

Knock back the dough, split into even sized pieces and create rolls, cobs or whatever you like.
5

Place on greaseproof paper or a lightly oiled baking tray. Brush/dip in milk for a softer crust (optional).
6

Place in a preheated oven at 160°C (fan electric) for 35 minutes