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+ servings

Soft Baked Olive Bread Rolls

Light and fluffy bread rolls with a healthy dose of fresh olive flavor
Course Side Dish
Cuisine American
Servings 12 people
Author foodnessgracious


  • 1 1/4 cups lukewarm water, divided
  • 1 tbsp dried yeast
  • 3 tbsp olive oil
  • 4 cups all purpose flour plus extra for kneading
  • 2 tsp kosher salt
  • 3/4 cup olive tapenade
  • 1 egg beaten
  • 2 tbsp water
  • Flaky sea salt


  • In the bowl of a stand mixer fitted with a dough hook, add 1/4 cup of the water and sprinkle the yeast on top. Let sit for 5 minutes then whisk it together.
  • In a separate bowl add 3 tbsp of the oil to the remaining water (1 cup)
  • Once the yeast has been stirred add the remaining water/oil mixture to the stand mixer. Keep the bowl handy too reuse.
  • Add the flour, salt and tapenade to the mixer and mix on low speed for about 5-7 minutes and the dough has come together.
  • Dust your table lightly with flour and dump out the dough.
  • Knead by hand until you have a ball shape.
  • Place the dough back into the bowl from earlier and cover with a clean towel.
  • Place the bowl in a warm area and let rise until doubled in size, about an hour.
  • Dump the dough back out onto the table and knead again into a ball shape.
  • Place back into the bowl and repeat for the second rise.
  • Line a baking sheet pan with parchment paper and dust lightly with flour.
  • Once doubled in size, take the dough from the bowl and gently press all of the air from it.
  • Divide the dough into 12 evenly sized pieces each weighing as close to 2oz as possible.
  • Roll each piece of dough into a ball and place on your prepared baking pan close together.
  • Cover and let rise for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Once the rolls are ready, combine the egg and water and lightly brush each roll with it.
  • Sprinkle with sea salt and bake in the oven for 30 minutes.