Olive Rolls

Olive Rolls
(1)

This recipe makes four large rolls:

250 g bread flour

1 tsp dry yeast

1 tsp salt

140 ml warm water

1 tbsp butter or margarine

1/2 tsp sugar

50 g black olives

1 tsp oregano

Mix the dry yeast, warm water, and sugar in a bowl and let the yeast froth for 10 minutes before adding the remaining dry ingredients. Knead the dough and allow it to rise until it doubles in size. Divide the dough into four parts. Shape each piece into a ball, then roll each ball out to about 2 cm thickness.

Let the rolls rise again, then bake at 220°C for 10-15 minutes.