INGREDIENTS
1 cup chopped and destoned table olives.
Whisk in the yeast and sugar.
Cover the bowl and let the mixture rest until it gets foamy, about 10 min.
Beat the eggs in a separate bowl.
Mix the flour and salt together in a large mixing bowl.
Leave to rise until doubled in size, around 90mins in a warm place.
Chop the olives roughly.
Line a baking sheet with baking paper.
Lightly oil your work surface.
Punch the dough down to remove the air.
Divide the dough into 8 equal pieces and shape them into balls.
Shape the olive rolls.
Working with 1 ball at a time, roll the dough into a rough rectangle.
Evenly spread 1 tbsp of chopped olives over the dough but leave a margin along the edges.
Tightly roll up the dough starting with one of the longer edges.
Roll each of these using the palms of your hands into ropes.
Twist the rope and pinch the ends together at the top to join them.
Place the olive roll on the baking sheet and repeat the process with the other balls.
Bake the olive rolls.
Preheat the oven to 180C.
Delicately brush the olive rolls and sprinkle the seeds on top.
Place the baking sheet on the middle shelf of the oven.
Bake the olive rolls for about 20min, until risen and golden brown.
Wait for 5 min before transferring them to a cooling rack.
ByThe Little Hedonist
