Rosemary Olive Knots

Name: Rosemary Olive Knots
Yield: Makes 12 medium rolls
Cuisine: United States
Ingredients: 1 tablespoon olive oil; 3 tablespoons chopped fresh rosemary leaves; ½ teaspoon freshly ground black pepper; 3½ cups unbleached all-purpose flour (spoon flour into a dry-measure cup and level off); 2 teaspoons salt; 2½ teaspoons (1 envelope) active dry yeast; 1½ cups warm water, about 110°F (45°C); ½ cup pitted Gaeta or Kalamata olives, cut into ¼-inch (6-mm) pieces; 3 tablespoons olive oil

Preparation info

Makes
12
medium rolls

Difficulty
Complex

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.

Ingredients

Dough

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

Americas
United States
Vegetarian
Bread

Method

Combine the Hour and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.
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.
Invert the