Monday, 30 December 2013

Olive & Chilli Rolls

Olive & Chilli Bread

Not much beats the smell of fresh bread straight from the oven (or the breadmaker; I'm not ashamed to admit to cheating, especially when it's the kind of cheating that means I can have fresh bread for breakfast without having to get up any earlier).

In winter, I find the fireside is the perfect place to prove a batch of rolls. And over the last few weeks I've been folding in all sorts of tasty morsels: onions, herbs, spices, cheese, peppers. It's all good.

Olive & Chilli Bread

This particular batch came about as a consequence of an email press release announcing Black Dog Delicatessen, a new range from FoodHQ. I was intrigued by their premise: a share of all profits from the range is being donated to support the Labrador Rescue Trust. The founder has two rescue dogs, so this is clearly a cause that's close to his heart.

They kindly sent me a few samples, which included a bottle of olive oil, and a jar of green olives. I happened to have a few red chillis that my dad grew. As I unpacked the box, a plan was already forming in my mind.

Black Dog Delicatessen

The olive oil is light and fruity; nowhere near as peppery as some of my other bottles, but ideal for bread-making. The olives are huge and juicy, in a subtle marinade; it was hard to stop snacking long enough to put some in the baking.

Olive & Chilli Bread

Olive & Chilli Rolls
Makes 4 large rolls

For the dough:
1tsp sugar
½tsp yeast
170ml warm water (about ¾cup)
300g (10½oz) strong white flour
½tsp salt
1tbsp olive oil

For the filling:
1tbsp olive oil
1 small red chilli
8 large green olives
  1. Mix the yeast and sugar together with a little warm water, and set aside until frothy (about 5 minutes).
  2. Sift the flour into a large mixing bowl, and add the salt, olive oil, and yeast mixture.
  3. Mix until combined to a dough, and knead for five minutes.
  4. Rest for about half an hour, or until doubled in size.
  5. Knead for a further five minutes.
  6. Chop the olives, and finely dice the chilli (discarding the seeds).
  7. Knead the olives and chilli into the dough.
  8. Divide the mixture into four balls, and flatten onto a heavy-duty, nonstick baking tray.
  9. Place the tray in a warm place for 45 minutes, to allow the rolls to rise.
  10. Preheat the oven to 190°C (375°F).
  11. Brush the tops of each roll with the remaining olive oil.
  12. Bake for 15 - 20 mins, until the tops are golden brown, and the rolls sound hollow if you tap the base.
  13. Cool on a wire rack (or eat them hot from the oven; just mind your fingers!)


Lavender and Lime ( said...

I commented on your blog yesterday but it didn't show that my comments had been accepted for moderation. Checked today and I see it is not there so something is going wrong. I love the filling you have used for these rolls. Wishing you an amazing 2014 Rachel :)

Elizabeth Braun said...

Mmmmmm, yum! I've e-mailed that to Sir, who makes all our bread.=)

Rachel said...

Breadmakers are one of the better inventions of kitchen gadget. The smell of fresh bread in the morning makes a house feel warm even if you aren't intending to eat the bread fro breakfast!

Jules Woolford said...

Oh scrummy!
I love my breadmaker. I make all my dough in it because I'm so short - I have no surface I can knead properly on anymore without it being painful!

Pamela @ Brooklyn Farm Girl said...

These rolls look delicious and full of so much flavor!

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