Prepared by DebbieThis Olive Rosemary Bread recipe is from one my favorite food blogs, All That Splatters - be sure to check out this blog for the most scrumptious recipes!
1 teaspoon dry active yeast
1 teaspoon sugar
1 cup (240ml) lukewarm whole milk
2 ½ cups (350g) all purpose flour (I used bread flour)
1 teaspoon salt
1 tablespoon olive oil
Olive-Rosemary Dinner Rolls Ingredients:
1 quantity basic dough
generous 1/2 cup black olives
1-1/2 tablespoons fresh rosemary leaves
flour, for kneading
olive oil, for brushing
Place the yeast, sugar and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Add the flour, salt and oil to the yeast mixture and mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour if the dough becomes too sticky. Cover with plastic wrap, set aside in a warm place for 1 hour or until doubled in size.
Brush sixteen 1/2 cup (120ml) capacity pans with oil or cooking spray.
Press down the olives with the palm of your hand to remove the stones, then tear the olives into pieces. Knead the olives and rosemary leaves into the dough on a generously floured surface, incorporating extra flour to compensate for the wetness of the olives. Divide into 16 pieces and roll into balls. Place in prepared pans, cover with a clean tea towel and set aside in a warm place for 45 minutes or until the dough is doubled in size. In the meantime, preheat the oven to 180°C/350°F. Brush with the oil and bake for 20-25 minutes or until golden.
Note: "These reheat really well." (they really do!)