Soft Olive Rolls
Light and tender roll with the flavors of the Mediterranean-olives, orange and fennel.
Servings: 12
Ingredients
- 1 tsp active dry yeast
- 3/4 cup very warm water
- 1/2 cup kefir, plus 1 Tbsp
- 1 tbsp sugar
- 1/4 tsp salt
- 3 tbsp Kalamata olive spread
- 1 tsp orange zest
- 1 tsp fennel seed
- 1 cup bread flour
- 1 1/2 cups white whole wheat flour
- butter, optional
Instructions
- In large mixing bowl, activate the yeast in the warm water. Allow to set until bubbles form. Add the kefir, sugar, salt, olive spread, zest and fennel seed. Mix well. Stir in the bread flour, then add white whole wheat to make a soft but firm dough. It may take less than the full amount. Knead, by hand or mixer, for 5 minutes until sot and smooth. Place in a lightly greased bowl, cover and set aside in a warm place to rise, for 1-1/2 hours.
- Preheat the oven to 375 degrees F. Lightly grease or coat a 9-inch round cake pan with cooking spray. Cut the risen dough into 10 pieces, then round into balls by rolling under your cupped hand. Place the rolls evenly into the pan, and cover with a clean kitchen towel. Let the rolls rise until they touch and fill the pan, 45 minutes to 1 hour. Bake in the preheated oven for 20-25 minutes, until browned and baked through. If desired, brush the finished hot rolls with butter for shine. Remove from the pan and allow to cool slightly. Serve warm.
Notes
- Nutrition:
- 106 calories
- 1.2 g fat
- 0 g cholesterol
- 112 g sodium
- 20.6 g carbohydrate
- 1.9 g fiber
- 2 g fiber
- 3.6 G protein