Olive Rolls

Olive Rolls From Martha Stewart

Olive rolls

Makes 1 dozen

1/4 cup extra-virgin olive oil, plus more for parchment, bow, and plastic wrap.

1 envelope (1/4 ounce) active dry years

1 cup warm water (105-110)

3 to 4 cups all purpsoe flour, plus more for work surface.

1/2 teaspoon coarse salt

1 cup oil-cured black olives, pitted and cut into 1/2 inch pieces

1/2 teaspoon crushed red pepper flakes

Line a baking sheet with parchment paper. Brush parchment within; set aside. Oil a large bowl; set aside. Sprinkle yeast over warm waterin a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.

Put 3 cups of the flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add yeast mixture and oil; mix on medium speed untli a soft dough forms, adding more flour if needed. Add olives and red pepper flakes; mix until fully combined, about 15 minutes.

Turn out dough onto a lightly floured work surface. Knead until mooth and olives are set firmly inthe dough, about 15 minutes. Transfer to oiled bowls. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.

Turn out dough onto a lightly floured work surface; gently flatten. Using a butterknife, cut dougn into 12 equal peces. Roll each into a cylinder, and transfer to prepared baking shet.
Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.

Prepheat oven to 450. Bake rolls until tops are crisp an dark brown, about 15 minutes.

Serve