Green and Black Olive Rolls "panini alle olive verdi e nere"
How to make Green and Black Olive Rolls Recipe "panini alle olive verdi e nere" - Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes
10 Servings
Ingredients:
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
3 1/2 oz. (100 g) green and black olives, pitted and coarsely chopped
1 tbsp. plus 1 tsp. (25 g) salt
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time until a loose dough starts to form, then add the oil, olives, and a little flour to absorb the oil from the olives.
Lastly, add the salt and continue to knead until the dough is soft, well blended, and elastic.
Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes, then form into small rolls, each weighing about 1 3/4 ounces (50 g).
Arrange the rolls, floured and properly spaced, in a baking pan lined with parchment paper. Let rise, covered with plastic wrap, until doubled in size, about 1 hour.
Bake in the oven at 350°F (180°C) for 12 minutes, or until golden brown.
Chef’s tips:
Brush the puff bread rolls with beaten egg before baking so they turn golden on top.
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| Green and Black Olive Rolls "panini alle olive verdi e nere" |
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