Olive and Rosemary Rolls
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 50mins
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- Serves
- 8
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- Calories
- 284
These rolls are delicious as part of an antipasti platter; serve with cold meats, sundried tomatoes and cheeses.
recipe updated 26 Feb 2024
Ingredients
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- Pitted black olives
- 100 g
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- Water
- 310 g
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- Dried yeast
- 7 g
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- Plain flour
- 500 g
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- Olive oil
- 2 tablespoons
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- Salt
- 1 ½ teaspoons
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- Dried rosemary
- 2 tablespoons
Tools
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Oven
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Kenwood Chef
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Kenwood bowl - kenwood chef
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Baking sheet - 18 x 13"
Step preview
- Flour a clean baking sheet
- Attach Spiral Dough Tool
- Add water and dried yeast to the Kenwood Bowl
- Let rest - 5 min
- Add plain flour, olive oil, salt and dried rosemary to the Kenwood Bowl
- Mix - 2 min, Speed 1
- Mix - 8 min, Speed 2
- Then add pitted black olives to the Kenwood Bowl
- Mix - 3 min, Speed 1
- Cover with kitchen towel
- Prove - 1 hr
- Transfer the contents of the mixer bowl to a lightly floured work surface
- Flatten the dough carefully with your wrist
- Take the far edge and roll it back towards you
- Gently roll the dough into a rope to make the dough longer, being careful to apply even and gentle pressure
- Divide the dough into 80 g pieces
- Cover with kitchen towel
- Let rest with kitchen towel - 10 min
- Take one piece of dough, place it under the palm of your hand
- Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a roll shape
- Repeat this action with the rest of the dough pieces
- Transfer the dough to a floured baking tray
- Cover with kitchen towel
- Prove - 1 hr
- Pre-heat oven - 220°C
- Place a small oven proof container filled with boiling water on to the bottom of your oven
- Remove the tea towel and spray the dough with salt water
- Bake - 20 min, 220°C
- Let cool
- Serve