Olive Filled Rolls Recipes

Steps:

• In the bowl of an electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is foamy, about 10 minutes. Add sponge and 2 tablespoons olive oil; mix, using the paddle, on low speed, about 2 minutes.
• Add flour, salt, and remaining water; mix 1 minute more. Change to the dough hook, and mix on medium-low speed until dough is soft and smooth, 6 minutes. Or knead by hand, 15 to 20 minutes.
• Transfer dough to a lightly floured surface, and knead by hand four or five turns into a ball. Place the dough, smooth side up, in a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm place until doubled in bulk, about 2 1/2 hours.
• Brush two 9-by-5-inch loaf pans liberally with olive oil, and pour 1 tablespoon olive oil into each. Turn dough out onto a lightly floured surface, and cut off a 2-ounce piece of dough. Using fingertips, flatten the dough into a 4-by-5-inch rectangle. Spread with about 1 teaspoon olive paste, roll up tightly, and pinch the long edge to seal. Place roll, seam side down, in the prepared pan. Repeat this process until you have filled the bottom of the pan with the rolls fitting snugly; the pan should accommodate about nine. Repeat process with remaining dough and pan. Cover with lightly oiled plastic wrap, and let rise for 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in lower third of oven and an empty baking pan on the lowest shelf. Heat oven to 450 degrees.
• Use a razor blade to make a lengthwise slash on each roll until olive paste is visible. Transfer loaf pans to the oven; quickly pour 2 cups of very hot water into the heated baking pan to create steam, and close the oven door. Bake until dark golden brown, about 30 to 40 minutes. Remove pans from the oven, and turn rolls out onto a wire rack to cool. If the bottom and sides of the loaves are not dark enough, return loaves without the pans to the oven, and bake until golden, about 10 more minutes. When finished baking, brush tops with remaining 1 tablespoon olive oil, and let cool on wire racks for at least 30 minutes before serving.

Steps:

• Line a baking sheet with parchment paper. Brush parchment with oil; set aside. Oil a large bowl; set aside. Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.
• Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed. Add olives and red pepper flakes; mix until fully combined, about 15 minutes.
• Turn out dough onto a lightly floured work surface. Knead until smooth and olives are set firmly in the dough, about 15 minutes. Transfer to oiled bowl. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
• Turn out dough onto a lightly floured work surface; gently flatten. Using a butter knife, cut dough into 12 equal pieces. Roll each into a cylinder, and transfer to prepared baking sheet. Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 450 degrees. Bake rolls until tops are crisp and dark brown, about 15 minutes. Serve.

Steps:

• Preheat oven to 400 degrees. In a medium bowl, combine cheese, butter, flour and cayenne with a fork until a dough-like form forms. Scoop up a tablespoon of the dough and enclose one olive with dough. Roll into a ball and place on baking sheet. Repeat process using up remaining dough. Sprinkle with paprika. Bake for 15 minutes or until golden. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
• Bake for 20 minutes, or until golden brown.

Steps:

• In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.
• Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.
• Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
• Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.