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    You are in: Home / Recipes / Olive, Parmesan and Roast Pepper Topped Rolls Recipe
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    Olive, Parmesan and Roast Pepper Topped Rolls

    Olive, Parmesan and Roast Pepper Topped Rolls. Photo by Fairy Nuff

    1/3 Photos of Olive, Parmesan and Roast Pepper Topped Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    -Sylvie-'s Note:

    I have to give credit to Steve Sickenbergers recipe for Pizza Dough #8497 for this one. I had some of his pizza dough left over frozen and thought what I could do with it, so I added some ingredients and made these rolls, which are great warm with some butter or sliced and filled with your favourite sandwich filling. They even work as an interesting alternative to a plain hamburger bun. The time it takes to rise is not included in the preparation time.

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    Ingredients:

    Serves: 6

    Yield:

    rolls

    Units: US | Metric

    Topping

    Directions:

    1. 1
      In a mixing bowl combine the warm water, yeast, sugar, and salt and leave to stand until the yeast starts to bubble on the top.
    2. 2
      Add the olive and sunflower oil, as well as three cups of flower to the yeast mixture.
    3. 3
      Combine well, approximately 10 minutes, this is best done with a stand up mixer, but can be done by hand also.
    4. 4
      Add the remaining 3 cups of flour, the parmesan cheese and chopped olives and using the dough hooks of your mixer, knead until all the flour is mixed up well.
    5. 5
      Continue to knead the dough until it is smooth and it no longer sticks to the sides of the bowl, you might need to add a little more flour at a time until it's no longer sticky.
    6. 6
      Place the dough into an oiled bowl and cover with a clean tea towel.
    7. 7
      Place in a warm place and allow to rise until doubled in size, usually about one hour.
    8. 8
      Punch dough down, cover and allow to rise for a second time, again until roughly doubled in size.
    9. 9
      Divide the dough into six equal portions and shape into logs, roughly 3x5 inches.
    10. 10
      Place on a baking sheet, cover and allow to rise for a final time, approx 30 minutes.
    11. 11
      Preheat oven to 375°F/190°C/Gas 5.
    12. 12
      Brush the tops with olive oil, top with olives, peppers and onions (if you're using them) and top with parmesan cheese.
    13. 13
      Bake for approx 15 minutes until done.
    14. 14
      You can freeze the some of the dough after it has risen for the second time.
    15. 15
      After defrosting, form logs, allow to rise for approx one hour and continue as described above.

    Ratings & Reviews:

    • on November 02, 2005

      55

      Sylvie this is a wonderful recipe. I followed your directions, but just added three more tablespoons of olive oil rather than the 1/2 cup of vege oil...I added an extra cup of flour to the mix (it was very humid here today)....I shaped the dough into eight large rolls. Added just olives on top for my olive lover girl....and the rest have the caramelised onion, roasted red pepper and olives (all have the parmesan). They look amazing and the dough is so soft and yummy! I mske bread for my kids school lunches every Sunday - this is my new recipe!! Onya Sylvie!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Olive, Parmesan and Roast Pepper Topped Rolls

    Serving Size: 1 (289 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 831.6
     
    Calories from Fat 340
    40%
    Total Fat 37.8 g
    58%
    Saturated Fat 6.9 g
    34%
    Cholesterol 12.2 mg
    4%
    Sodium 1164.6 mg
    48%
    Total Carbohydrate 102.7 g
    34%
    Dietary Fiber 4.3 g
    17%
    Sugars 5.0 g
    20%
    Protein 19.3 g
    38%

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