Olive Rolls with Cheddar Cheese

I rarely fly, but I used to take several business flights per week.  Occasionally I would get a free upgrade to First Class.  That is where I experienced these delicious olive rolls, at 35,000 feet.  The taste is unforgettable and I could not wait to experiment with bread-making skills I had learned from my dad. See Dad’s French bread recipe here.

The rolls only require a slight variation in ingredients and preparation.

Ingredients

• 2 Cups – Water (105 degrees – 115 degrees)
• 2 Teaspoons  – Active Dry Yeast (or 2 packets)
• 6 Cups – Better-for-Bread Flour  Flour
• 1/4 Cup – Sugar
• 1.5 Teaspoons – Salt
• 2 Tablespoons – Extra Virgin Olive Oil
• 1 Teaspoon Granulated Garlic (Dry)
• 1 Cup Cheddar Cheese
• 3 Oz. – Black Pitted Olives (1/2 can)
• 1 Teaspoon –  Italian Seasoning, such as Dean & Jacobs
• 2 Tablespoons –  Butter (for topping)

Preparation

1. Immediately after confirming that the 2 cups of water is within 5 degrees of the required 110 degrees, add the yeast and 1/2 teaspoon of sugar.  Mix by hand with a fork until most of the yeast is dissolved.
2. Add 3 cups of the flour, the balance of your sugar, and the yeast/water mixture in your KitchenAid (or other brand) mixing bowl.
3. Mix ingredients for 3 minutes.
4. Add the 1.5 teaspoons of salt, the additional 3 cups of flour, the olive oil, the granulated garlic, the cheddar cheese, the black olives and the Italian seasoning.  The olives will break-up from the mixing activity.
5. Mix at speed 1 or 2 for 8 minutes.  Monitor mixer to ensure that all ingredients are being incorporated.  Add a touch of flour or water if need, in small teaspoon sized increments, and only if needed.
6. Remove from mixer, kneed by hand for 2 minutes.
7. Place doughball in large mixing bowl, coated with olive oil.  Rotate dough ball to cover with olive oil.
8. Place in warm location, approximately 80 degrees, until dough doubles. This will take between 45 and 75 minutes, depending on altitude, ingredients, etc.  You may also test the dough by inserting 2 fingers into the doughball.  If it is too elastic and returns quickly, allow it to rise a little more.
9. Punch dough with your fist.
10. Kneed for 2 minutes.
11. Split doughball into 4 parts to ease handling.
12. Roll into 4 thin loafs, approximately 1.5″ in diameter.
13. Slice dough loafs into shape for each roll.
14. Place on cookie sheet or bread pan coated with olive oil.
15. Bake at 350 degrees in a pre-heated oven for 7 minutes.
16. Brush the top with melted butter.
17. Cook an additional 7 minutes, or until outside is light golden color.
18. Do not over cook.

Makes approximately 36 rolls.

Olive Roll Mix – In Mixer

The shape looks like those tasteless biscuits that come in a cardboard can in the dairy counter. They are, however, first class.  I hope you enjoy trying them.  Let me know what you think.