Yogurt and olive rolls

Name: Yogurt and olive rolls - Victoria F.
Ingredients: 550 g flour; 300 g natural yogurt (or kefir; as I used); 1/2 teaspoon salt; 1 teaspoon granulated sugar; 4; 5 tablespoons milk; 3; 4 tablespoons oil; 1 cube of yeast; about 50 g sliced olives; 1 egg; sesame seeds

Pasta/Pizza - Yogurt and olive rolls by Victoria F. - Recipia

Yogurt and Olive Rolls I often use this recipe when I need something simple that works well for breakfast or a quick snack. I found the combination of yogurt and olives perfect for days when I have little time but want fresh homemade bread. No special techniques are needed, and the result is always consistent. I adapted it to have more olives because that’s what I look for when I want a more intense flavor. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20 minutes Rising time: 30 minutes Baking time: 35-40 minutes Number of servings: 10-12 rolls (depending on the size formed) Difficulty: easy Recipe type: yeast dough, breakfast or snack rolls Ingredients 550 g white flour 300 g natural yogurt (or kefir) 1/2 teaspoon salt 1 teaspoon granulated sugar 4-5 tablespoons milk 3-4 tablespoons oil 1 cube of fresh yeast (25 g) approximately 50 g sliced olives 1 egg (for brushing the rolls) sesame seeds (for sprinkling on top) Preparation Method 1. Start by crumbling the yeast in a large bowl. Add salt and sugar on top and gently mix with a spoon until it becomes more liquid. 2. Lightly warm the yogurt or kefir. It shouldn’t be hot, just warm enough not to be cold from the fridge. 3. Pour the yogurt over the yeast and mix well. 4. Gradually add the flour, mixing with a spoon or by hand. 5. Start kneading, and as you go, add one tablespoon of oil and one of milk alternately until fully incorporated. If you feel the dough is too stiff, you can add a little more milk gradually to avoid making it too soft. 6. The dough should be elastic, similar to bread dough, but slightly softer due to the yogurt. 7. When the dough is well mixed, incorporate the sliced olives gently to avoid crushing them. 8. Cover the bowl with a clean towel and let it rise for 30 minutes, or until it doubles in size, in a warm place. 9. Once the dough has risen, turn it out onto a lightly floured surface. Tear off equal pieces and shape them into rolls. 10. Place the rolls on a baking tray lined with parchment paper. Leave space between them as they will rise in the oven. 11. Beat the egg and brush each roll with a pastry brush. Sprinkle sesame seeds on top. 12. Bake in a preheated oven at moderate temperature (180-190°C) for 35-40 minutes, until the rolls are golden brown. 13. Remove the tray and let the rolls cool for a few minutes before taking them off the paper. Why I Make This Recipe Often These rolls are quick to make, don’t dirty many dishes, and you don’t need a food processor. For breakfast or sandwiches, they are good even two to three days after baking if wrapped. They have a softer texture than regular bread due to the yogurt. I add as many olives as I feel fit without messing up the dough ratio. Tips and Variations Tips If using olives with pits, make sure to remove all of them; otherwise, it’s unpleasant when eating. Incorporate the olives at the end, after the dough is almost ready, to prevent coloring everything or crushing them. If you see that the dough is too soft, add a little more flour while kneading. Don’t skip the rising step; otherwise, the rolls won’t rise well in the oven. Substitutions Yogurt can be replaced with kefir without changing the quantity. If you don’t have an egg for brushing, just milk can be used. The rolls won’t be as shiny, but they’ll still taste good. The oil can be any you prefer (sunflower or olive), it doesn’t significantly influence the taste at this quantity. Variations You can add sunflower or pumpkin seeds to the dough if you want extra texture. For a stronger flavor, replace black olives with green ones, or use a mix. If you prefer a rustic look, sprinkle a little flour on top instead of sesame. Serving Ideas They can be sliced for sandwiches or eaten plain with cheese or tomatoes. For picnics or on the go, they hold up quite well without hardening too quickly. They also work with salads instead of classic bread. Frequently Asked Questions 1. Can I use dry yeast instead of fresh yeast? Yes, you can replace the cube of fresh yeast with 7 g of dry yeast. Mix the dry yeast with the flour and continue the recipe as above. 2. Do I have to use yogurt, or can I use something else? Yogurt or kefir gives the specific texture. Using plain milk won’t yield the same consistency; the rolls will be denser. 3. What kind of olives should I use? You can use any kind of olives you have – black or green, sliced. I prefer the black ones without pits to avoid surprises while eating. 4. Can the dough be prepared the night before and risen in the fridge? It can be left in the fridge overnight, well covered. In the morning, take it out and let it sit for 30 minutes at room temperature before shaping. 5. Why do the rolls dry out quickly if left uncovered? Being made with yogurt, they retain more moisture than plain bread, but can dry out on the surface if not covered. It’s best to wrap them after cooling. Nutritional Values Estimate for one roll (from 12 pieces): approximately 180 kcal, 5 g protein, 29 g carbohydrates, 4 g fat. Values may vary depending on yogurt, type of flour, and amount of olives. Storage and Reheating The rolls are best stored in a paper bag or clean towel at room temperature for up to 2-3 days. If they harden, they can be microwaved for a few seconds or reheated for 3-4 minutes in the oven at 150°C. Freezing is not recommended, as the texture becomes denser after thawing.

Preparation

Dissolve the yeast by mixing it with salt and sugar. Add the slightly warmed kefir (or yogurt) and flour. Knead the dough, occasionally adding a tablespoon of oil and one of milk. We obtain a bread-like dough into which we add pieces of olives. Let it rise in the bowl where we kneaded it, covered with a kitchen towel for about 30 minutes until it doubles in volume. Preheat the oven to a moderate temperature. Shape the dough into rolls, place them on a baking tray lined with parchment paper, brush them with beaten egg, and sprinkle sesame seeds on top. Bake the rolls for 35-40 minutes until they are nicely browned. Enjoy your meal!

Yogurt and olive rolls

Preparation

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