Rosemary Olive Knots

Preparation info
  • Makes


    medium rolls
    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

Sometimes I jokingly refer to these as rosemary olive Danish, because the technique of filling the dough before cutting and shaping it is adapted from a method for handling Danish pastry dough. This is an easy dough to prepare. Just don’t neglect to chill the filled dough or it might be too difficult to handle.



  • cups unbleached all-purpose flour (spoon flour into a dry-measure cup and level off)
  • 2 teaspoons salt


  1. Combine the Hour and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.
  2. Whisk the yeast into the water in a small bowl and whisk in the oil. Pour the liquid into the processor bowl and pulse until the dough forms a ball. Let rest for 10 minutes, then let the machine run continuously for 15 seconds.
  3. Invert the