Whole Wheat Olive Rolls
Because my long rant overshadowed the delicious s’mores pastries on Wednesday, I’m going to keep this post pretty short. I don’t know why, but I’ve been obsessed with olives lately. Putting them on a salad, mixing them into a salsa, or just eating them right out of the jar. I want `em in my life. My favorite are kalamata. They’re extra salty and I feel like they have a meaty texture – just all around delicious.
Putting olives in bread isn’t anything new, so I added some feta for good measure and kept these guys 100% whole wheat. I was SO surprised at how soft and fluffy they were. I didn’t do the most even job of distributing my olives and feta, so I had random pockets with extra – not a complaint! It was pretty amazing.
Eat these rolls as-is, use for a small sandwich, or cut a couple up and toast into croutons. This recipe makes a pretty large batch, so I stuck a lot in the freezer and am excited for all of the amazing dinners and lunches in my future with these.
- 1 ¾ c warm water
- 4⅓ c white whole wheat flour
- 1 tbsp vital wheat gluten
- 2 tsp salt
- 2 tsp sugar
- ½ tbsp dry active yeast
- 1 tbsp extra virgin olive oil
- 20 kalamata olives, pitted and roughly chopped
- ½ c low fat feta (vegans see note)
- If using a bread machine: Select the dough cycle for a medium size loaf. Add all ingredients except the olives and feta according to your bread machine’s instructions. Add the olives and feta before the last knead (dough cycles typically have 2 or 3).
- If you don’t have access to a bread machine, combine the warm water, sugar, and yeast. Stir and let sit for 5 minutes until bubbly/foamy. Meanwhile, combine the flour, gluten, and salt. Using a dough hook stir the oil and yeast mixture into the flour until a smooth ball forms [if stirring by hand with a spoon, add the oil to the yeast mixture and slowly add dry ingredients to wet]. Knead in the olives and feta, place in a greased bowl and cover. Let rise until doubled in size, about 1 hour.
- For both preparations, cut the dough into approximately 16 pieces. Place on a greased baking sheet, cover, and let rise for 20 minutes longer.
- Meanwhile, preheat the oven to 400°F.
- After rising, spritz the top of the rolls with olive oil spray and bake for 10 – 13 minutes.
- Store in the fridge for up to three days or freeze for up to three months.
Vegans: I suggest adding ¼ c nutritional yeast to get a mild cheesy flavor throughout the bread and omitting the feta. Do NOT use tofu feta.
If you want to shape your rolls into spheres, roll into balls prior to last rise.