Olive Bread Rolls and another ornament

 Saturday the wind was brisk and the temperatures were low for this time of year so I made soup. We still have about a dozen pumpkins left so, pumpkin soup it was. What I made to go alongside was olive bread rolls and they were pretty good. A crunchy crust with a nice soft crumb... just right. I cheated and used the breadmaker to knead the dough but that's what is for and it left my hands clean for more ornament making.

 Olive Bread Rolls

 

Ingredients

1.5 cups milk

25 grams butter(softened)

500grams plain flour

10 grams yeast

pinch of salt

1 tbsp sugar

1/4 cup chopped kalamata olives

 

Method

Place ingredients in bread maker according to your machines instructions. My machine takes them in the order above and set the machine to dough. Then let it do its thing.

If you made them by hand, you would mix the ingredients in a bowl then knead until smooth and allow to rise for about 1 hour.

When the dough has risen, remove it from the bowl/breadmaker and knock it down and divide into 12 balls.

Place the balls of dough on an oven tray lined with baking paper and leave to rise for 30- 45 minutes. Preheat oven to 220deg C.

Brush the bread rolls with milk and sprinkle with seeds if desired.

Bake for 15 minutes or until golden and sounding hollow when tapped.

They are tasty but don't have an overpowering olive flavour. Too good to feed the leftovers to the chooks, I make them in to breadcrumbs and store them in the freezer.

I made another ornament yesterday. This one was a real test but turned out ok for a first attempt. The instructions are here and  they are comprehensive enough to allow someone who finds origami type things a little challenging. I made another this morning without looking at the instructions so believe me, that means it isn't too difficult at all.
Tracy