Olive Tomato Rolls
Elevate your bread-baking game with these irresistible Olive Tomato Rolls, a Mediterranean-inspired treat bursting with bold flavors. Each fluffy roll is infused with a savory blend of briny kalamata olives, tangy sun-dried tomatoes, and aromatic oregano, creating a perfect balance of textures and tastes. Made from scratch, the soft dough is carefully kneaded and allowed to rise twice for maximum fluffiness. These golden rolls can be finished with an optional egg wash for a glossy, bakery-style finish. Perfect as a side dish for soups, salads, or pasta, or served on their own as a snack, these rolls are an easy yet flavorful addition to any meal. With just 30 minutes of prep and a golden bake time, Olive Tomato Rolls bring Mediterranean magic straight to your table.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 3 tablespoons Olive oil
- 0.5 cup Chopped kalamata olives
- 0.5 cup Chopped sun-dried tomatoes (packed in oil)
- 1 teaspoon Dried oregano
- 1 unit Egg (for egg wash, optional)
- 1 tablespoon Water (for egg wash, optional)
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for 5-10 minutes, or until foamy.
Add the olive oil, salt, and 2 cups of flour to the mixing bowl. Stir until a sticky dough forms.
Gradually add the remaining 1 cup of flour, a little at a time, and knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
While the dough rises, chop the kalamata olives and sun-dried tomatoes. Pat the sun-dried tomatoes dry with a paper towel to remove excess oil if needed.
Once the dough has risen, turn it out onto a lightly floured surface. Gently knead the olives, sun-dried tomatoes, and oregano into the dough until evenly distributed.
Divide the dough into 12 equal pieces and shape each piece into a ball. Place the dough balls on a parchment-lined baking sheet, leaving 1-2 inches of space between each roll.
Cover the rolls with a clean kitchen towel and let them rise again for 20-30 minutes until puffy.
Preheat your oven to 375°F (190°C). If desired, prepare an egg wash by whisking together the egg and water in a small bowl and brushing it onto the tops of the rolls for a golden finish.
Bake the rolls in the preheated oven for 18-20 minutes, or until golden brown on top.
Remove the rolls from the oven and let them cool slightly before serving. These are best enjoyed warm or at room temperature.
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
