My daughter loves these Olive and Asiago Rolls. Adapted (quite loosely, honestly) from an old recipe in Cooking Light. She says they "remind her of Italy" which is the greatest compliment. I don't make these as often as I should because I'm always trying new breads, but this is on the repeater list.
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I need to add some new photos and record the weights of the flours next time I make these, so stay tuned.
Recipe
Olive and Asiago Rolls
Quick Rising Olive and Asiago Rolls
Ingredients
- 1 tablespoon sugar
- 2 ¼ teaspoons package quick rising yeast
- ½ cup whole wheat flour
- 3 ⅔ cups bread flour
- 1 teaspoon salt
- ¾ cup warm water 100° to 110°
- ¾ cup 1% low-fat milk
- 2 tablespoons chopped fresh oregano
- 1 teaspoon olive oil
- 3 tablespoons chopped pitted kalamata olives (sliced okay too)
- 1 tablespoon water
- 1 large egg white lightly beaten
- ½ cup grated Asiago cheese (or use Parmesan)
Instructions
- In the bowl of a stand mixer, combine the sugar, yeast, and whole wheat flour and all but 1 cup of the bread flour. Stir well.
- Add the water, milk, oregano and olive oil. Gradually add remaining bread flour until you have a dough that is not too sticky to knead. Attach dough hook to mixer and let the machine knead for about 6 minutes or until smooth an elastic. If kneading by hand, it might take up to 10 minutes.
- Transfer to an oiled bowl and let rise, covered, in a warm place (85°) free of drafts. With the quick yeast this should take about 45 minutes.
- Punch dough down. Cover and let rest 5 minutes. Turn dough out onto a lightly floured surface. Arrange olives over dough; knead gently 4 to 5 times or until olives are incorporated into dough. Cover and let rest 10 minutes.
- Preheat oven to 375°. Punch dough down and divide into 16 portions. Roll each portion into a 2-inch ball and place on baking sheets (or in 9x13 inch pans) coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
- Cut a ¼-inch-deep "X" in the top of each roll. Combine water and egg white; brush over rolls. Bake at 375° for 18 minutes or until golden brown. Remove from oven; immediately sprinkle with cheese. Serve warm.
Tried this recipe?Let us know how it was!
Marti J says
Cute little bun with an innie. I always wanted those plates.
Anna says
These rolls were very light in texture and would make great sandwich rolls/buns.
Linda says
Anna, these remind me of a Kalamata bread recipe from long ago but I love yours better in a roll style!
Esther says
It looks so fluffy. What does it ask for 1% fat milk though? What would happen if I used whole milk? Thank you. 🙂
Louise says
Anna, These look like they'd make good rolls for grilled chicken sandwiches with roasted peppers and onions. What do you think? Just need to be a little larger 🙂
Amy @ What Jew Wanna Eat says
I am really into making my own breads lately- I will have to try these!
Miss cakebaker says
They look delicious!
CindyD says
Thank you for sharing! Family favorites/tried and true can be the best choice. I was going to make beef stroganoff but my husband wanted to just have the sirloin as steak and it was wonderful.
Stephanie says
Thanks for reminding me of the recipe- I've been baking a lot of bread this year and these will go on the list. My 5 y.o. loves olives and I think he'll like these rolls!
corinne says
Ooh, I love both kalamata olive and asiago. This is going on the list!