Olive Rolls

Our grandmother used to make her own hamburger and hot dog rolls sometimes.   These rolls remind me of her recipe, but with olives incorporated into the dough.   Bread making may appear intimidating, however, it really isn't difficult.  Just takes time for raising.

• 1 ¼  c lukewarm water 
• 1 T dried yeast 
• 3 T olive oil 
• 4 c flour 
• 2 t kosher salt 
• ¾ c olive tapenade 
• 1 large egg, beaten 
• 2 T water flaky sea salt

Place a quarter cup of the water in the bowl of a mixer with the whisk and sprinkle the yeast on top.  Let sit for five minutes then whisk.  Switch the whisk for the dough hook.

Place three tablespoons of the oil to the remaining of cup of water in another bowl and whisk.  Then add it to the yeast mixture.   Add the flour, salt and tapenade to the mixer and mix on low speed for seven minutes.

Transfer the dough to a board, lightly dusted with flour and knead by into a ball shape. 

Grease a bowl lightly with olive oil, place the dough in it and cover with a towel.   Place the bowl in a warm, draft-free place and let rise until doubled in size -roughly an hour.

Return the dough to a dusted board and knead again into a ball shape.   Place back into the bowl and repeat for the second rise.

Line a baking sheet pan with parchment paper and dust lightly with flour.    Once the dough as doubled in size a again, gently press it down and divide the dough into 12 evenly sized two ounce pieces each. Roll each piece of dough into a ball and place on prepared baking pan close together.   Cover and let rise for 30 minutes.

Preheat the oven to 375 degrees, combine the egg and water and lightly brush each roll and sprinkle with sea salt and bake in the oven for half an hour.