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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Ingredients:
1 3/4 cups water (14 ounces), room temperature |
2 teaspoons instant yeast |
2 tablespoons honey |
3 1/2 cups bread flour (19 1/4 ounces), plus extra as needed for dough and counter |
1/2 cup whole wheat flour (2 3/4 ounces) |
2 teaspoons table salt |
2 tablespoons chopped fresh rosemary |
1 1/2 cups pitted olives (6 ounces), rinsed, chopped medium, and patted dry (see note above) |
Directions:
1. Note: Almost any variety of brined or oil-cured olive works in this recipe, although we preferred a mix of both green and black olives. Instant yeast is commonly labeled rapid-rise yeast. Use a spray bottle filled with water to mist the rolls. The rolls will keep for up to 2 days, well wrapped and stored at room temperature. To recrisp the crust, place the rolls in a 450-degree oven for 6 to 8 minutes. The rolls will keep frozen for several months when wrapped in foil and placed in a large zipper-lock bag.
2. 1. Whisk water, yeast, and honey in bowl of standing mixer. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature for 20 minutes.
3. 2. Remove plastic wrap; make well in center of dough and add salt and rosemary. Knead dough on low speed (speed 2 on KitchenAid) for 5 minutes (if dough creeps up attachment, stop mixer and scrape down). Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1 to 2 tablespoons flour and continue mixing for 1 minute. Transfer dough to lightly floured counter and pat into 12 by 6-inch rectangle. Following illustration 1 below, press olives evenly into dough. Starting at long side, roll rectangle into tight log (illustration 2). With seam side facing up, roll log into coil (illustration 3). Transfer dough, spiral side up, to oiled container or bowl, at least 2 quarts in volume, and cover with plastic wrap. Let dough rise in warm, draft-free location until it increases in size by 50 percent, about 1 hour.
4. 3. Fold partially risen dough over itself (illustration 4). Turn bowl 90 degrees; fold again. Turn bowl again; fold once more. Cover with plastic wrap (illustration 5) and let rise 30 minutes. Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 minutes.
5. 4. Transfer dough to lightly floured work surface, and gently stretch into 12 by 6-inch rectangle (disregard remaining illustrated steps, which apply only if making loaves). Divide dough in half, and then each half into 8 pieces (you should have 16 pieces). Loosely shape each piece into ball, cover with plastic wrap or kitchen towel, and let rest 15 minutes. Working with one piece at a time and keeping remaining dough covered with plastic wrap or kitchen towel, set dough on unfloured area of work surface. Loosely cup hand around dough (not directly over it) and without applying pressure, move hand in small circular motions to form a smooth, taut round. (Tackiness of dough against work surface, combined with circular motion, will help shape dough into smooth, even ball.) Repeat with remaining pieces. Arrange shaped rolls on two parchment-lined rimmed baking sheets and cover with plastic wrap. Let rise until doubled in size, about 1 hour (dough is ready when it springs back slowly when pressed lightly with finger). Meanwhile, adjust oven racks to upper-middle and lower-middle positions, and heat oven to 500 degrees at least 30 minutes before baking.
6. 5. Spray rolls lightly with water and place baking sheets in oven. Bake 5 minutes, spraying rolls with water twice more, and then reduce oven temperature to 400 degrees. Continue to bake until rolls are deep golden brown, 15 to 20 minutes, rotating baking sheets front to back and switching positions from top to bottom halfway through baking time. Transfer rolls to wire rack and cool to room temperature, about 1 hour.
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