Olive and rosemary rolls
Full of flavour and herby fragrance, these rolls will instantly transport you to the rolling hills of Tuscany.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Oven
- Baking sheet
- Pastry brush
- Plastic wrap
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 500g bread flour*
- ¾ sachet (5½g) dried yeast
- 300ml water
- 50g rye flour
- 10g (2 tsp) fine salt
- ½ cup pitted green olives, chopped
- ½ cup pitted black olives, chopped
- 6 sprigs rosemary leaves
- ¼ cup extra virgin olive oil
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