Whole-Wheat Olive Rolls

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olive rolls

Savory and delightful, these little olive buns are so much more interesting than ordinary dinner rolls!

Makes 15 rolls

Total time: 3 hours 10 minutes
Prep: 15 minutes
Inactive: 2 hours 30 minutes
Bake: 15 minutes
Cool: 10 minutes

1 1/4 cups reduced fat milk, warmed 30 seconds in microwave
1/4 cup olive oil
1 tablespoon honey
2 cups whole wheat pastry flour
1 cup bread flour
2 tablespoons gluten
1/2 teaspoon salt
1 envelope rapid rise yeast
1 cup sliced, pitted black olives, well drained

1. Place all ingredients except the olives in the pan of an electric bread maker. Set to the dough cycle.

2. Pause at the beginning of the first rise (after the second knead). Remove dough from pan. Pat into a rectangle. Sprinkle the olives on dough, then fold over and knead gently to distribute the olives. Return to machine and press start to resume rising.

3. When dough is ready, remove from bread machine pan. Use a sharp knife to cut into fifteen 2-ounce pieces and shape them into round buns: dust the dough and your hands with flour. Pick up each dough ball with both hands, thumbs on top and fingers underneath. Use your thumbs and the palms of your hands to stretch the surface of the dough downwards, and your fingers to tuck it underneath. Rotate the dough ball and repeat until you have an evenly shaped ball.

4. Place on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise in a warm place 1 hour.

5. Heat oven to 400 degrees F. Brush top of buns with water. Bake in preheated oven about 15 minutes. Cool 10 minutes on a wire rack before serving.

Nutrition for 1 roll
Calories 166.0
Total Fat 6.5 g
Saturated Fat 0.8 g
Cholesterol 1.7 mg
Sodium 223.2 mg
Total Carbohydrate 22.3 g
Dietary Fiber 2.4 g
Sugars 2.1 g
Protein 4.4 g
Weight Watchers Points Plus: 4 points