Olive Bread Rolls

This recipe was tested in the agt kitchen. You can replace the sage with fresh basil when its in season.

The ingredient of Olive Bread Rolls

• 450g 3 cups plain flour sifted
• 7g dried yeast
• 1 teaspoon salt
• 20g 1 4 cup finely shredded parmesan
• 40g about 8 black olives pitted chopped
• 2 garlic cloves crushed
• 1 tablespoon chopped fresh sage
• 300mls lukewarm water
• 1 teaspoon olive oil
• melted butter for greasing
• water for brushing

The Instruction of olive bread rolls

• combine the flour yeast salt parmesan olives garlic and sage in a large mixing bowl and mix well make a well in the centre and add the water and olive oil use a wooden spoon and then your hands to bring the mixture together to a soft dough
• turn the dough out onto a lightly floured surface and knead firmly for about 10 15 minutes or until smooth and elastic
• place the dough in a large oiled bowl and cover with plastic wrap or a damp tea towel and stand in a warm draught free place for 45 50 minutes or until the dough has risen and doubled in size
• brush a baking tray with the melted butter to lightly grease
• use your fist to punch the dough down turn onto a lightly floured surface and roll out to a rectangle about 1 5cm thick cut the dough into 8 equal portions brush each portion lightly with water place onto the greased tray and leave in a warm draught free place for 45 minutes or until the dough portions double in size
• meanwhile preheat oven to 220u00b0c
• bake the rolls in preheated oven for 18 minutes or until golden brown and cooked through and the base sounds hollow when tapped serve warm at room temperature

Nutritions of Olive Bread Rolls

calories: 230 874 calories
calories: 3 grams fat
calories: n a
calories: 42 grams carbohydrates
calories: n a
calories: n a
calories: 7 grams protein
calories: n a
calories: 393 82 milligrams sodium
calories: https schema org
calories: nutritioninformation