Every time I have made these olive rolls they have gone down a treat, especially at the Halloween party. One thing though: don’t put them in the microwave to heat them up as me and emmms found out the other day! They burn and fill the microwave and your kitchen full of smoke!
Also a good tip for making bread (I realised this after making the mistake myself!): if you get to the kneading stage of making bread and suddenly realise you have forgot to add the yeast (yes, I know this is an incredibly stupid thing to do!) then all you need to do is take a packet of dried yeast and some water, spread the dough out as flat as you can, sprinkle the yeast all over the bread then add a bit of water and a little bit more flour then fold all togther and re-knead for another 10 minutes or until all of the powder has been incorparated.
This recipe is from the Marks and Spencer Soup Bowl recipe book which is the best soup book I have ever came across. Check it out, as I think most big stores will still stock it.
Anyway had to share this recipe as it is so easy to make and can be adapted. I tried it with chilli flakes one night when I was out of olives and the results were amazing!
115 g./4 oz black olives, chopped roughly
750 g./1 lb 10oz strong bread flour
7 g./1 1/2 tsp. salt
7 g./1/2 oz dried yeast powder
450 ml./16 fl oz warm water
60 ml./2 tbsp. spoons of olive oil, plus extra for coating
fresh or dried mixed herbs
Sieve the flour, yeast and salt into a bowl and mix together. Make a well in the centre and slowly incorporate the warm water and olive oil until all of the dried ingredients have made a dough. You may not need all of the water to do this, but it should be moist but not sticky.
Add the olives and herbs and gently knead into the dough. Remove the dough from the bowl and onto a floured surface and continue kneading for about 10 minutes until smooth.
Shape the dough into a ball, coat in the olive oil, put into a clean bowl and cover with a tea towel. Leave in a warm place until it has risen to double its size.
Once risen remove the dough and shape into 16 rolls in whatever shape you want (I like plaits and twists), brushing each one with a bit of oil. Space evenly on baking sheets dusted with flour and leave to rise again for 15 minutes.
Put the rolls into pre-heated oven at gas 7 / 220 C/425 F for about 25-30 minutes or until golden brown.
Enjoy warm with butter!