John Myers
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Olive Rolls
The perfect olive rolls recipe with a picture and simple step-by-step instructions.
dough
- 2 Eggs
- 220 ml. Milk
- 220 ml. Mild olive oil
- 1 P. Baking powder
- 1 dice Yeast
- 1 Tl. Sugar
- 2 tsp Salt
- 750 g Flour
filling
- 250 g Black olives
For painting
- 1 Egg
- 1 Tl. Olive oil
- 1 pinch Salt
- Warm the milk lukewarm, crumble in the yeast and dissolve in it.
- Add olive oil, salt and sugar and stir.
- Mix the flour with the baking powder and add to the yeast milk. Knead into a rather soft, non-sticky dough. Shape the dough into a ball, cover with a kitchen towel and let rise for 1 hour.
Filling
- Core the olives and puree them with a magic wand.
So it goes on
- Take small pieces out of the dough, about the size of a walnut. Roll out this piece of dough with a rolling pin and spread it thinly with the olive puree. It is sufficient if only the lower half is coated. Then roll it from bottom to top into a roll.
- Place the rolls on a baking sheet lined with baking paper. To brush the egg with the olive oil and a pinch of salt, whisk a little and spread on the rolls.
- Bake in a preheated oven at 200 degrees, fan-assisted, for approx. 20-25 minutes until golden brown.
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