Buns with mushrooms and olives

Name: Buns with mushrooms and olives
Ingredients: 1 kg of flour 50 g of yeast 1 tsp of sugar 300 ml of warm water 1 large onion (140 g) 370 g of frozen oyster mushrooms 80 ml of water 175 g of roasted pepper paste 160 g of oli

Pasta/Pizza - Buns with mushrooms and olives by Iridenta F. - Recipia

Mushroom and Olive Rolls I started making these rolls during a time when I had a lot of flour, a few bags of frozen mushrooms, and some leftover roasted pepper paste from another dish. The recipe was born from the desire to combine homemade dough with savory fillings. The rolls are easy to make, yield quite a few, and disappear quickly, especially when they're warm. In our house, I sometimes puree the mushrooms simply because not everyone appreciates them when they remain visible. Quick Info Total time: about 2 hours (including rising and baking) Preparation time: 40-50 minutes (including shaping and preparing the filling) Baking time: 30 minutes Servings: 30 rolls Difficulty: medium Recipe type: savory rolls, suitable for snacks, picnics, or packed lunches Ingredients 1 kg flour (+ 100 g extra for shaping) 50 g fresh yeast 1 teaspoon sugar 300 ml lukewarm water 1 large onion (approx. 140 g) 370 g oyster mushrooms (frozen or fresh) 80 ml water 175 g roasted pepper paste (or tomato sauce, if you don't have it) 160 g olives (preferably pitted) 150 ml palm or sunflower oil 1 tablespoon salt Instructions 1. Place the flour in a large bowl. Make a well in the center and add the yeast and sugar. Pour 300 ml of lukewarm water over the yeast, gently stir to dissolve, then cover and let sit for 10-15 minutes in a warm, draft-free place. 2. Finely chop the onion. Place it in a pan with a tablespoon of water and let it soften slightly. Add the mushrooms (cut into cubes if fresh) and the 80 ml of water. Cover and cook for 10 minutes over medium heat until well softened. Add the roasted pepper paste, stir, and let it cook for another 3-5 minutes. Remove from heat and allow to cool until it reaches a temperature that won't burn you (about 36-38°C). 3. Place the mushroom and onion mixture in a blender and pulse a few times if you want a finer consistency. You can leave it as is if you prefer to feel larger pieces in the rolls. 4. Pour the mixture over the risen dough, add the olives (sliced or chopped), and salt. Knead gently for 1-2 minutes just to combine. 5. Add the oil and knead well (about 7 minutes) until you achieve an elastic and slightly sticky dough. Sprinkle flour on the table or in the bowl if needed. 6. Cover the bowl with a clean towel and let it rise for 30 minutes in a warm place. 7. Meanwhile, preheat the oven to 180°C. 8. Turn the dough out onto a floured surface. Divide it into two equal pieces, and shape each into a cylinder about 8-10 cm thick. Cut each cylinder into 15-16 slices, each weighing about 70-80 g. Roll each piece slightly on the table, sprinkle with flour, and shape it into a ball. 9. Place the rolls on a baking tray lined with parchment paper, leaving space between them (about 7-8 cm). Cover with a clean towel and let them rise for another 10 minutes. 10. Place a dish of cold water at the bottom of the oven for steam, and place the tray with rolls in the center. Bake for 30 minutes or until the rolls are golden brown. Why I Make This Recipe Often Mushroom and olive rolls are made from common ingredients and are perfect for snacks or packed lunches. You can serve them plain, for breakfast, or on the go. They keep well for a day or two. If there are any leftovers, they are good cold or gently reheated. Tips and Variations Tips To work more easily with the dough, do not use water that is too hot for the yeast. If using fresh mushrooms, cut them directly into cubes; there is no need to blend. During the rising phase, ensure that the dough is not in a draft. If you have children or picky eaters, puree the mushrooms until they are almost like a paste. Substitutions Roasted pepper paste can be replaced with simple tomato sauce. Palm oil can be replaced with sunflower oil. You can use fresh mushrooms instead of frozen, maintaining the same weight. Variations You can add some dried herbs (oregano, thyme) for a different flavor. If you don't like olives, you can omit them or replace them with finely chopped roasted peppers. Depending on the season, champignon mushrooms work just as well. Serving Ideas The rolls are good both warm and cold. They can accompany cream soups or be packed for lunch. You can cut them in half and spread some cheese paste or hummus on them. Frequently Asked Questions Can I use dry yeast instead of fresh yeast? Yes, 50 g of fresh yeast can be replaced with about 16-18 g of dry yeast. Mix it directly with the flour and continue the recipe as usual. Can I use champignon mushrooms instead of oyster mushrooms? Yes, champignon mushrooms work as well; just maintain the same weight. Cut them into small cubes or slice them thinly. Can the rolls be frozen after baking? They can be frozen, but the texture may decrease slightly after thawing. It’s best to consume them within 1-2 days. What kind of olives work best? Any type of pitted olives, black or green, can be used according to preference. Do the rolls stay fluffy the next day? They keep quite well, but they are the softest on the day they are baked. If they harden, they can be gently reheated in the oven. Nutritional Values Approximately, one roll has about 150-170 kcal. The main macronutrients per roll: 28-30 g carbohydrates, 4-5 g fats, 4 g proteins. These values are approximate and depend on the size of the rolls and the oil content. Storage and Reheating The rolls can be stored at room temperature, covered, for 1-2 days. After that, they may dry out. To reheat, place them in a preheated oven for a few minutes or in the microwave. In the freezer, they last up to a month, but they may lose some freshness after thawing. Storing in the fridge is not recommended, as they tend to harden.

Buns with mushrooms and olives

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