Crusty exterior and soft interior. Make plain rolls or with olives and other additions. Perfect for a bread basket.
Crusty Rolls with Olive and Sun dried Tomato
1 cup all-purpose flour
1/16 tsp instant yeast
½ cup cool water
All of above starter
2 cups all-purpose flour
1 ½ tsp instant yeast
1 tsp salt
2 tbsp olive oil
½ cup warm water
½ cup chopped olives
3-4 tbsp chopped sun dried tomatoes
Few ice cubes
To make starter, mix all ingredients in a bowl and stir to mix. Cover and leave aside for 12 hrs, preferably overnight.
Next day, mix all other ingredients along with all of starter dough with hand or in food processor bowl.
Knead for few minutes till you have smooth dough.
Keep in a lightly oiled bowl and cover with a cling wrap. Keep aside for 1 hr till the dough becomes fluffy.
Pat olives and tomatoes with a tissue paper so extra moisture is taken out.
Gently punch down the dough and knead in olives and tomatoes.
Transfer to a lightly floured work surface and roll to a rectangle of 1” thickness.
Cut into squares (3”x 4”) and place on a floured baking tray. Keep aside for 1 hr.
Meanwhile preheat oven to 200 degree Celsius.
Lightly grease a baking tray and gently transfer the rolls with floured side up.
Transfer to the oven. Slide few ice cubes to the oven floor and quickly close the oven door.
Bake for approx. 20-25 mins till rolls become lightly brown.
Cool and serve with olive oil and balsamic vinegar.