Rolled buns with olive tapenade


To enrich your buns and make a change you can fill the dough with olive tapenade.


2 cups flour
1/2 tablespoons of dry instant yeast
1/3 tablespoons salt
1/3 tablespoons sugar
3/4 cup warm water
2 tablespoons olive oil
a few teaspoons of olive tapenade (see recipe)


To bake rolls you can use the muffin tray.
Knead the flour, salt, sugar, yeast and warm water to obtain a soft dough that can be easily shaped (vary the amount of flour and water if necessary).
Leave for about 45 minutes in a warm place to rise.
Divide the dough into 12 parts. Roll each ball by hand and then using the roller, make elongated strips of dough.
Spread a teaspoon of olive tapenade and roll the dough, brush the outside with olive oil and place in the muffin mold
Leave in a warm place to rise.
Bake 30 minutes at 180 C (put in cold oven, no fan).
When baked, remove from oven, allow to cool and brush the buns with olive oil.


R002_2cYou can fill the buns with many fillings, this one is made with pistachio paste.






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