Olive, Parmesan and Roast Pepper Topped Rolls
- Reviews 1
Ready In: 30 mins
Serves: 6
Yields: 6 rolls
Ingredients
- 2 packages fast rising yeast
- 2 cups warm water
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 tablespoons olive oil
- 1⁄2 cup sunflower oil or 1⁄2 cup vegetable oil or 1⁄2 cup mild olive oil
- 1⁄2 cup parmesan cheese, grated
- 1⁄3 cup chopped kalamata olive (optional)
- 6 cups flour
Topping
- 2 tablespoons olive oil
- 1⁄3 cup kalamata olive, sliced
- 1⁄3 cup roasted red pepper, cut into strips
- 1⁄3 cup parmesan cheese, grated
- 1⁄3 cup caramelized onion, in strips
Directions
- 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.
- Add the olive and sunflower oil, as well as three cups of flower to the yeast mixture.
- Combine well, approximately 10 minutes, this is best done with a stand up mixer, but can be done by hand also.
- 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.
- 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.
- Place the dough into an oiled bowl and cover with a clean tea towel.
- Place in a warm place and allow to rise until doubled in size, usually about one hour.
- Punch dough down, cover and allow to rise for a second time, again until roughly doubled in size.
- Divide the dough into six equal portions and shape into logs, roughly 3x5 inches.
- Place on a baking sheet, cover and allow to rise for a final time, approx 30 minutes.
- Preheat oven to 375°F/190°C/Gas 5.
- Brush the tops with olive oil, top with olives, peppers and onions (if you're using them) and top with parmesan cheese.
- Bake for approx 15 minutes until done.
- You can freeze the some of the dough after it has risen for the second time.
- After defrosting, form logs, allow to rise for approx one hour and continue as described above.
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