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