Imagine sinking your teeth into a warm, aromatic bread roll that's bursting with unexpected flavors - olives, chia seeds, and a bold kick of black pepper. These aren't just ordinary rolls; they're a culinary adventure that will transport your taste buds straight to the sun-drenched shores of the Mediterranean. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to elevate your bread-making skills and impress even the most discerning food lovers.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 12 rolls
Ingredients
- 3 cups all-purpose flour
- 1/4 cup chia seeds
- 1/2 cup black olives, chopped
- 1 tablespoon crushed black pepper
- 1 cup warm water
- 1 packet instant yeast
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- In a separate small bowl, combine 1 packet of instant yeast with 1 cup of warm water (about 110°F or 43°C). Stir gently and let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
- Once the yeast mixture is frothy, pour it into the bowl with the flour and salt mixture. Stir with a wooden spoon or spatula until the dough starts to come together.
- Add 1/4 cup of chia seeds and 1/2 cup of chopped black olives to the dough. Also, add 1 tablespoon of crushed black pepper for flavor. Mix until all ingredients are well incorporated.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour as needed.
- Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 15-20 minutes, or until it has doubled in size.
- Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface again and divide the dough into 12 equal portions.
- Shape each portion into a round roll by tucking the edges underneath to create a smooth top. Place the rolls on a baking sheet lined with parchment paper, ensuring they are spaced apart to allow for expansion.
- Cover the rolls with a kitchen towel and let them rise for an additional 10-15 minutes.
- Preheat your oven to 375°F (190°C) while the rolls are rising.
- Once the rolls have risen, place them in the preheated oven and bake for 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove the rolls from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy your delicious bread rolls with olives, chia seeds, and crushed black pepper!
Tips
- Water Temperature Matters: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cold, and it won't activate properly.
- Kneading Technique: When kneading, use the heel of your hand to push and fold the dough. This develops gluten and creates a more elastic texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A turned-off oven with the light on works perfectly.
- Don't Overwork the Dough: Stop kneading once the dough becomes smooth and elastic to prevent tough rolls.
- Check Doneness: Tap the bottom of a roll - if it sounds hollow, it's perfectly baked.
- Storage Tip: These rolls are best enjoyed fresh but can be stored in an airtight container for 2-3 days or frozen for up to a month.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 25g
Protein: 5g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
