Olive Filled Rolls

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Olive Filled Rolls

 

18 to 20 rolls

 

 

1 1/4 cups plus 1 tablespoon warm water (100° to

110°)

1/4 teaspoon active dry yeast

1/2 cup Sponge, pulled into small pieces

5 tablespoons olive oil, plus more for bowls, plastic

wrap, and pans

3 3/4 cups bread flour, plus more for dusting

2 1/2 teaspoons salt

3/4 cup olive paste

 

1. In the bowl of an electric mixer, combine 1/4

cup water and yeast. Let stand until yeast is foamy,

about 10 minutes. Add sponge and 2 tablespoons olive

oil; mix, using the paddle, on low speed, about 2

minutes.

 

2. Add flour, salt, and remaining water; mix 1

minute more. Change to the dough hook, and mix on

medium-low speed until dough is soft and smooth, 6

minutes. Or knead by hand, 15 to 20 minutes.

 

3. Transfer dough to a lightly floured surface, and

knead by hand four or five turns into a ball. Place

the dough, smooth side up, in a large, lightly oiled

bowl and cover with plastic wrap. Let stand in a warm

place until doubled in bulk, about 2 1/2 hours.

 

4. Brush two 9-by-5-inch loaf pans liberally with

olive oil, and pour 1 tablespoon olive oil into each.

Turn dough out onto a lightly floured surface, and cut

off a 2-ounce piece of dough. Using fingertips,

flatten the dough into a 4-by-5-inch rectangle. Spread

with about 1 teaspoon olive paste, roll up tightly,

and pinch the long edge to seal. Place roll, seam side

down, in the prepared pan. Repeat this process until

you have filled the bottom of the pan with the rolls

fitting snugly; the pan should accommodate about nine.

Repeat process with remaining dough and pan. Cover

with lightly oiled plastic wrap, and let rise for 1

hour. Thirty minutes before this final rise is

completed, place a baking stone, if using, in lower

third of oven and an empty baking pan on the lowest

shelf. Heat oven to 450°.

 

5. Use a razor blade to make a lengthwise slash on

each roll until olive paste is visible. Transfer loaf

pans to the oven; quickly pour 2 cups of very hot

water into the heated baking pan to create steam, and

close the oven door. Bake until dark golden brown,

about 30 to 40 minutes. Remove pans from the oven, and

turn rolls out onto a wire rack to cool. If the bottom

and sides of the loaves are not dark enough, return

loaves without the pans to the oven, and bake until

golden, about 10 more minutes. When finished baking,

brush tops with remaining 1 tablespoon olive oil, and

let cool on wire racks for at least 30 minutes before

serving

 

 

 

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