Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Line a baking sheet with parchment paper. Brush the parchment with oil; set aside. Oil a large bowl; set aside. Sprinkle the yeast over the warm water in a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.
Step 2
Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add the yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed. Add the olives and red pepper flakes; mix until fully combined, about 15 minutes.
Step 3
Turn out the dough onto a lightly floured work surface. Knead until smooth and the olives are set firmly in the dough, about 15 minutes. Transfer to the oiled bowl. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
Step 4
Turn out the dough onto a lightly floured work surface; gently flatten. Using a butter knife, cut the dough into 12 equal pieces. Roll each into a cylinder, and transfer to the prepared baking sheet. Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
Step 5
Preheat the oven to 450°F. Bake the rolls until the tops are crisp and dark brown, about 15 minutes. Serve warm or at room temperature.
