Making these Easy Olive & Feta Bread Rolls Recipe is a fantastic way to use up leftover olives. These bread rolls are flavorful, crusty on the outside, soft on the inside, and great for sandwiches. With easy-to-follow steps, you can freshly bake these olive feta bread rolls at home today!
I am a bread enthusiast and can live on bread and cheese alone. Nothing can beat warm crusty bread slathered with butter and some cheese to go with it.
If you are a bread lover, then; you will love these easy olive & feta bread rolls.
Bread is a staple in our house. We as a family enjoy a good crusty loaf of bread with curry, as a sandwich, on the side of a salad or soup, or just toasted with some butter & honey. Especially if there is curry, I can surely eat a loaf of bread in one sitting. These are simple and quick lunches or dinners that we have; on a busy schedule. What is your favorite way to eat bread?
I love that we can make delicious bread at home easily. My house smells so good when I bake bread. The aroma itself can bring an appetite instantly. Whenever I bake bread, some people( my son & husband) wander around the kitchen asking when it will be ready.
Freshly baked homemade bread is always a winner. Besides, if it is easy to put together, you will be inclined to bake very often. This olive and feta bread roll is an easy recipe you: will want to make often.
How to make Olive & Feta Bread Rolls
It is a no-knead recipe. Just combine all the ingredients and rest the dough for 1 hour or until double in size. Next, deflate the dough, shape it and place it on a baking tray and proof it for 40 minutes to an hour. Proofing will depend on how warm your kitchen is. Since my kitchen is warm, it took only 40 minutes.
These bread rolls can be served warm with a dab of butter or made into a sandwich, slider, or burger. You can also have it on the side of a salad or soup. However, you can also freeze them for up to 3 months.
Ingredients to make Easy Olive & Feta Bread Rolls Recipe
Flour – I used bread flour as it gives a chewier crust. On the other hand, you can replace bread flour with all-purpose flour.
Yeast – Instant yeast is my go-to. You can surely use active dry yeast. However, the dough will take longer to rise.
Salt – Since we are adding feta cheese, add only 1/2 teaspoon salt.
Olive oil – I used extra virgin olive oil. You can replace it with regular olive oil or vegetable oil.
Herbs & Spices – Herbs and spices give flavor to the bread. Thyme and garlic compliment the olives in the bread. You can use parsley/ rosemary instead of thyme.
I like using freshly chopped garlic in the recipe. However, garlic powder works well too.
I like adding a little red chili flakes. You can leave it out if you don’t like them.
Olives – can be black, green, or Kalamata olives. There were some Kalamata olives left over that I needed to finish, so I used them.
Cheese– Feta pairs well with olives. Alternatively, you can use goat cheese or cheddar.
How to make the Olive & Feta Bread Rolls
Just combine all the ingredients by hand or in a stand mixer.
Rest the dough for 1 hour or until double in size. Next, deflate the dough.
Divide the dough into 12 equal size balls.
Shape and place them on a baking tray, and proof it for 40 minutes to an hour. Proofing time will depend on how warm your kitchen is. Since my kitchen is warm, it took only 40 minutes.
Bake at 392F/200C for 20- 25 minutes or until golden brown.
Serve warm with some butter or as a sandwich.
These rolls will store well for 2 days in an airtight container at room temperature or freeze for up to 3 months.
More Bread Recipes on the Blog
https://www.celebratingflavors.com/category/bread/
Ingredients
- 300g / 2 1/2 cups bread flour/ all-purpose flour
- 1 1/2 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/2 teaspoon red chili flakes
- 1/2 Tablespoon fresh thyme
- 1 large clove of garlic chopped finely
- 1/2 cup sliced black/green/ Kalamata olives
- 1/2 cup + 2 Tablespoons water
- 2 Tablespoons / 30ml olive oil + for coating the dough/bowl
- 1/2 cup feta cheese
Instructions
- Add flour, yeast, salt, chili flakes, thyme, chopped garlic, and sliced olives in a large bowl and mix well.
- Next, pour in the water and olive oil.
- Just combine all the ingredients by hand or in a stand mixer.
- Coat the dough and the bowl with olive oil.
- Cover and let it rest in a warm place for 1 hour or until double in size.
- After the resting period, deflate the dough.
- Divide the dough into 12 equal size balls.
- Shape them and place them on a baking tray.
- Proof it for 40 minutes to an hour.
- Meanwhile, preheat the oven to 392F/200C during the last 20 minutes of the proofing time.
- Proofing will depend on how warm your kitchen is.
- Since my kitchen is warm, it took only 40 minutes.
- Bake at 392F/200C for 20- 25 minutes or until golden brown.
- Serve warm with some butter or as a sandwich.
Notes
These rolls will store well for 2 days in an airtight container at room temperature or freeze for up to 3 months.
