Grilled Rolls with Olives and Feta Filling

Drain the olives and cut them into slices. Knead the flour, yeast, salt and water thoroughly with the dough hook of the hand mixer. Then add the olives and knead by hand on the work surface. Shape the dough into a ball, return it to the bowl, seal it tightly and let it rest in a warm place for 4 - 5 hours. Its volume must have doubled.

After the rest time has elapsed, knead the dough well again by hand and shape g heavy portions into balls. Plate each a little, place the feta in the middle, enclose it with the dough again, roll the blank back into shape between your hands and then gently press it flat. If the rolls are to be baked on the grill, place the blanks on a lightly floured surface and rest uncovered for 15-20 minutes and let them dry slightly on the surface. They should also rest a little for the oven, but that can be done right away on a baking sheet lined with baking paper. Covering is recommended here.

Baking on the grill can be done on a raised rack (not directly above the fire) or on a pizza stone heated in the grill. When using the grill, the bread rolls are first placed on top with the slightly dried-on side facing down. So they don't stick. This is not absolutely necessary with stone. When grilling / baking, always turn the rolls over, and when they have risen slowly and take on color, oil them all around very lightly. This way they get wonderfully crispy and sweet on the outside. The baking time at approx. 200 ° O / bottom heat may vary slightly. Please check yourself and determine the time. But it shouldn't go beyond 20 minutes. The degree of browning and rising is decisive.

You can also prepare the rolls wonderfully with bacon, fried onions or various Mediterranean or other herbs.

The above number of people refers to a number of 4 pieces of approx. 110 g each.