This month our Bread Bakers group is being hosted by Deepti of Baking Yummies. She’s challenged us to bake rolls so make sure you scroll down to see the link list of all the lovely dough, both sweet and savory, that we’ve kneaded, shaped and baked for you today.
In my growing up family, we often had rolls at big family dinners for Thanksgiving or Christmas but they were more than likely those bake and serve ones that come in their own little foil baking pans. Man, I loved those things. All soft and buttery and melt in your mouth. I liked to mash them into small balls so they became almost like dough again and nibble on them.
I’m a grown up now and my tastes have changed. Not that I would reject a soft white roll, but I’m looking for something a little stronger in flavor, something that can stand up to a tasty bowl of soup, for instance. These feta olive knots are perfect! The feta gives the dough a little tang and each bite with an olive delivers a small burst of saltiness.
1/2 teaspoon active dry yeast
1/2 teaspoon sugar
3/4 cup or 180ml warm water
About 2 3/4 cups or 345g all-purpose flour start with 2 1/2 or 312g
1/2 teaspoon salt
1 3/4 oz or 50g feta
1 egg yolk (save white for brushing on rolls)
1/2 cup or 70g pitted, sliced olives (color of your choice)
Olive oil for bowl
1 egg white
1 tablespoon water
Put the warm water in a bowl with the yeast and sugar and leave to prove. The yeast should turn foamy if it’s active. If not, go buy some more yeast and start again.
Assuming you’ve got foam in your bowl, add in the 2 1/2 cups or 312g of the flour and the salt. You can knead by hand but this will be easier with a dough hook if you have a stand mixer.
Add in the crumbled feta and keep kneading with the dough hook until it’s incorporated.
Now add the egg yolk and knead again with the dough hook until it is incorporated. It's kind of like adding butter to brioche dough or eggs to choux pastry. These ingredients loosen the dough and it looks like they'll never mix in. Just keep mixing and they do!
Turn your dough out onto a floured surface and knead for a few good turns by hand, adding just a little more of the flour if necessary.
Press the dough out into a rectangle and spread the sliced olives all over it.
|Worst rectangle ever. I straightened it out after I took the photo, I promise.|
Fold one third in from the right and then fold the other third in from the left. Turn the dough so it is horizontal to you again, and press it out slightly. Repeat folding it over in thirds.
Make one more turn so it is horizontal to you and press it out again. Repeat folding it over in thirds. In other words, you are going to do the "fold, fold, turn" three times. The olives should be fairly evenly distributed by now.
Oil your mixing bowl and put the ball of dough in. Turn it over to coat with oil. Set aside in warm place until doubled in size, about 45 minutes.
Punch the dough down and turn it out onto a floured surface.
Cut it in quarters and then cut each quarter in three equal pieces to make 12 rolls. Roll each piece out until it’s about 8 inches or 21cm long. Cross the ends of each piece and tuck one end through the loop.
Place the knots on baking pan lined with parchment or a silicone mat. Whisk the egg white with the water and use a pastry brush to glaze the knots.
Leave in a warm place to rest for about 15-20 minutes and preheat your oven to 375°F or 190°C.
Bake in your preheated oven 18-22 minutes or until they are puffy and lightly browned all over.
Remove from the oven and leave to cool a little before serving.
Such beautiful rolls, we've baked for you this month!
- Anadama Rolls from Passion Kneaded
- Bulochki (Russian Sweet Yeast Rolls) from Mayuri's Jikoni
- Cinnamon Rolls from Bakingyummies
- Crescent Rolls from Sara's Tasty Buds
- Feta Olive Knots from Food Lust People Love
- Flax Oat Wheat Dinner Rolls from Cook's Hideout
- Einkorn Parmesan and Garlic Rolls from The Wimpy Vegetarian
- Gluten Free Cinnamon Rolls from A Baker's House
- Hokkaido Milk Rolls from Baking in Pyjamas
- Kahvalti – Turkish-style Breakfast Buns from A Shaggy Dough Story
- Masala Bread Rolls from Sneha's Recipes
- Mini Cheddar Bialys from Karen's Kitchen Stories
- Oatmeal Dinner Rolls from A Day in the Life on the Farm
- Pesto Rolls from Veg Nation
- Raspberry Sweet Rolls from Kylee Cooks
- Savory Cheddar Rolls from Magnolia Days
- Stuffed Vegatable Masala Buns from Spill the Spices
- Twisted Knotted Mint Garlic Rolls from Gayathri's Cook Spot
- Wholewheat Low Fat Stuffed Cinnamon Rolls from Sizzling Tastebuds
We take turns hosting each month and choosing the theme/ingredient.