Olive and parmesan bread rolls

Homemade bread rolls, crunchy and steaming, full of flavoursome olives and parmesan – need I say more?

The same hot baker who taught me to make scones taught me to make bread. His attitude was great: bread is not tricky, and this whole thing of knead your dough for 15 minutes, stir it clockwise four times then blow on it until it rises is just not needed. Pffft.

Here’s how to make bread. Simple and good. I’m going to do a few bread posts soon, including sour dough. The first four steps for bread making are labelled below as most recipes use the same methodology, and future-Aimee will be referring back to this post.

Step one: Combine the flour, yeast, salt, parmesan, olives, garlic and optional sage/basil in a large mixing bowl and mix well. Make a well in the centre and add the water.

Step two: Use a wooden spoon to combine ingredients and then your hands to bring the mixture together to a soft dough. Give it a good pounding until well combined.

It helps to think of something that makes you angry, like my new neighbour the DJ who won’t turn his music down no matter how nice I ask. *thump* *thump* *thump*

Step three: Make the dough into a ball and leave it in the bowl, spray with olive oil, or drizzle it with olive oil to ensure it doesn’t dry out and stick to the bowl. 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. Watch the magic begin…

You can see the dough below is about double the one I’m pounding above.

Step four:  Lightly grease a baking tray with spray olive oil and sprinkle with flour. Turn dough out onto your lightly floured bench and use your fist to punch the dough down again.

If you were making a loaf you’d stop at this point and make it into a round loaf, oval loaf or put into a lightly floured and greased bread tin. But for the rest of us, let’s get ready to roll (as in bread roll, do you get it? ah, forget it, my talents are wasted).

Use your fingers to make it into a rectangle about 1.5cm thick. Fold into a roll, making sure the seam is at the bottom, and cut into eight portions, or just roughly make eight portions from your original rectangle.

Place onto the greased tray.

Brush each portion lightly with water, press optional sunflower seeds on top and leave in a warm, draught- free place for 45 minutes, or until the dough portions double in size.

preheat oven to 220°C.

See how they grow? The ones below are still not cooked, this is just them doubling.


Bake the rolls in preheated oven for 18 minutes or until golden brown and cooked through, and the base sounds hollow when tapped.

Get it while it’s hot!

Lovely with pumpkin soup. Nom Nom.

Thanks to my lovely friend Pam for her help with this. We drank champagne while I baked, she snapped and we chatted. It was lovely.

Also, while I have your attention, two important things:

Firstly, a big thank you to Just a Smidgen for passing on the Versatile Blogger award on to me. Made my day!

Secondly, Erin from the Spiffy Cookie is having a blogger bake sale at the moment to raise money for her friend Dave. Funds will help buy him a prosthetic leg after a recent motorcycle accident. You can bid on items, then they are mailed to you. It’s for American readers only though, as international shipping of baked goods was a bit of an unknown factor. Please go across and have a look.

Ingredients (makes eight bread rolls)
450 grams (3 cups) plain flour, sifted
1 x 7 gram sachet dried yeast (or 2 ¼ teaspoons)
1 teaspoon Salt
20 grams (1/4 cup) finely shredded Parmesan
40 grams (about eight) black olives, pitted, chopped (feel free to add more if you’re an olive fan)
2 garlic cloves, crushed
300mls lukewarm water
2 teaspoon of olive oil or spray oil
Water, for brushing

Optional:
1 tablespoon chopped fresh sage or basil
Pumpkin seeds, to top

Method

  1. Combine the flour, yeast, salt, parmesan, olives, garlic and optional sage/basil in a large mixing bowl and mix well. Make a well in the centre and add the water.
  2. Use a wooden spoon to combine ingredients and then your hands to bring the mixture together to a soft dough. Give it a good pounding until well combined.
  3. Make the dough into a ball and leave it in the bowl and spray with olive oil, or drizzle it with olive oil to ensure it doesn’t dry out and stick to the bowl. 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.
  4. Lightly grease a baking tray with spray olive oil and sprinkle with flour. Turn dough out onto your lightly floured bench and use your fist to punch the dough down.
  5. If you were making a loaf you’d stop at this point and make it into a round loaf, oval loaf or put into a lightly floured and greased bread tin.
  6. Use your fingers to make it into a rectangle about 1.5cm thick. Fold into a role, making sure the seam is at the bottom, and cut into eight portions, or just roughly make eight portions from your original rectangle.
  7. Place onto the greased tray.
  8. Brush each portion lightly with water, press optional sunflower seeds on top and leave in a warm, draught- free place for 45 minutes, or until the dough portions double in size.
  9. Meanwhile, preheat oven to 220°C.
  10. Bake the rolls in preheated oven for 18 minutes or until golden brown and cooked through, and the base sounds hollow when tapped.

Healthy? Depends if you’re one of those no-carby people. Whom I do not understand. These are 200 calories a roll.

Storage: They freeze well, otherwise best eaten within a couple of days. Store in airtight container.

Source: Modified from taste.com.


16 Comments on Olive and parmesan bread rolls

  1. raquel @ Erecipe
    3 October 2011 at 2:52 am (3 years ago)

    my kids love muffin but i am not that expert to this kind of stuff…I love the step by step procedure you posted here hope I could follow…though I also cook but not good in baking.

    Reply
    • Aimee@clevermuffin
      3 October 2011 at 11:41 am (3 years ago)

      Thanks Raquel! I’m sure you’d bake lovely bread.

      Reply
  2. frugalfeeding
    3 October 2011 at 10:34 am (3 years ago)

    These look really great, muffin. Kneading your dough really does make a difference though, I shall have to oppose you on that point. Kneading for a good 10 minutes makes a really soft and smooth dough. It’s particularly noticeable with white bread dough actually. These really don’t look to have suffered though!

    Reply
    • Aimee@clevermuffin
      3 October 2011 at 11:13 am (3 years ago)

      Very valid point. Those who have the patience shall reap the benefits of a well kneaded dough (I already admitted many times on this blog that patience wasn’t a strong point!) However, I’ve only made multi-grain and sourdough bread, maybe the rougher texture of these lets me get away with it more.

      Reply
      • frugalfeeding
        7 October 2011 at 5:00 am (3 years ago)

        Tut :D. Like I said they look as though they didn’t suffer anyway.

  3. ceciliag
    3 October 2011 at 12:30 pm (3 years ago)

    good for you aimee, stick to your guns, i am ALL FOR the simplest approach to everything, I don’t even measure anything when i make my bread,I just chuck it all together and add flour and push it around a bit until it bounces back,Like you I knead it for a bit in the bowl.. in fact my dad is so disgusted with my bread recipe that he has sent his own for me to post.. But I SO like yours. because you make it the way YOU want to.. and I need to make bread today so I will make these buns, I have olives and parmesan on stand by.. c

    Reply
    • Aimee@clevermuffin
      3 October 2011 at 12:39 pm (3 years ago)

      Yay! Yea, keeping it real, that’s what we’re all about. To me, it’s about finding the middle ground between enjoying cooking and paying enough attention to the recipe to make sure it still tastes good. Make anything too tricky and I’ll just wonder away. P.S. thinking of making your Salmon and Shrimp Chowder next week – everyone should go check it out on Cecilia’s blog – http://ow.ly/6Lxrq :)

      Reply
  4. Rufus' Food and Spirits Guide
    4 October 2011 at 1:40 am (3 years ago)

    These look fabulous and your tips are wonderful. Good thing there’s not really another term for rolls!

    Reply
  5. Mary
    4 October 2011 at 4:06 am (3 years ago)

    These look wonderful, Aimee. I love baking with friends. It’s always so much more fun! Add in some champagne and I’d be a very happy girl.

    Reply
  6. Geni - Sweet and Crumby
    4 October 2011 at 7:07 am (3 years ago)

    These rolls look so perfect. A nice crisp outside but tender inside and who doesn’t love olives in their bread? I am so glad to have this recipe!

    Reply
  7. Caroline
    5 October 2011 at 5:12 am (3 years ago)

    These rolls sound great…lovely combination of flavors!

    Reply
  8. The Hook
    8 October 2011 at 4:05 am (3 years ago)

    Pretty wonderful creation. Nice work, young lady!

    Reply
  9. Ginger
    9 October 2011 at 12:15 am (3 years ago)

    Such a great tutorial! This looks beautiful, well done!

    Reply
  10. Patty
    9 October 2011 at 2:31 am (3 years ago)

    A fine photo tutorial Aimee! My mouth is watering as I look at your photo of home made rolls with the pumpkin soup! Looks like you had a lot of fun with this post;-)

    Reply

Comments are lovely