Caramelized Onion and Olive Rolls

The smell of baking bread is a smell like no other. The only thing that might match the comfort and deliciousness of the smell that permeates your home as you bake bread is possibly the smell of cooking onions. If you make these rolls, your home will both smell like cooking onions and baking bread, all in the same day! The same one hour period even!

These bread rolls are delicious. Each bite has that savory sweet goodness of the caramelized onion and the satisfyingly tangy salty olives. It’s also one of the easiest bread recipes I’ve used. There’s less than an hour of total rising time, and less than 10 minutes of kneading! I shaped my rolls into these cute twists, but you could use any shape, even just simple rolls. I recommend using some extra caramelized onion and chopped olives for garnish if you’re going for a simpler roll shape, but they’re rather colorful rolls as they are, studded with olives and browned onion.

This recipe is dedicated to my mom and her love of olives. Happy birthday mom! Thanks for teaching me to love cooking and good food.

Caramelized Onion and Olive Rolls
16 Bread Rolls

3/4 cup soy milk, warmed
1 tsp apple cider vinegar
2 1/2 cup flour, in 1 cup and 1 1/2 cup batches (I used half all-purpose, half whole wheat pastry flour)
1 tbsp sugar
1/2 tsp salt
2 1/4 tsp yeast
1 egg replacer, I used Ener-G brand (1 1/2 tsp + 2 tbsp water)
2 tbsp olive oil
1/2 cup kalamata olives, pitted and chopped
1/2 cup caramelized onion (1 large yellow onion)
olive oil for brushing rolls

1. Drop the tsp of vinegar into the warmed milk, let sit for 5-7 minutes.
2. Mix the 1 cup of flour with sugar, salt, and yeast. Stir in the warmed curdled milk, prepared egg replacer, and olive oil. Beat until smooth. Set aside somewhere warm for 20 minutes to rise.
3. Mix in the remaining flour, the olives, and caramelized onions. Turn onto a clean floured surface, and knead until smooth and elastic, 5-10 minutes. Add more flour to the surface as necessary while kneading.
4. Divide in 16 equal pieces. Tip: divide in half, then each half in half, and so on until there are 16 pieces. Cover pieces before shaping so they don’t dry out.
5. Shape dough:
Roll into a thin log, 10-12″ long. Tie in a knot with long ends

Wrap one of the ends underneath

Wrap the other end over

Voila! You have your cute little knotted rolls!

Set on a greased baking sheet, and cover while shaping the rest of the rolls.
6. Preheat oven to 375 ºF. Meanwhile, let the bread rise for 15-20 minutes, until doubled in size.
7. Brush the tops with olive oil.
8. Bake at 375 ºF for 15-20 minutes, until golden brown.


23 thoughts on “Caramelized Onion and Olive Rolls

  1. Bravo, these little breads look fantastic, and I love the fact that they are vegan.
    I’ll put a link toward them on my nearest Weekly Bread post (published on Monday Oct. 4 on

  2. Guess what, Eva? I sat down with my bowl of olives before pointing my browser to StrawberryPepper to read today’s posting… imagine my surprise to read the dedication, with a salty chili-filled olive in my mouth. You know me very well! These look terrific and I can’t wait to try them. First I”ll have to buy some more olives though…

  3. Hi Eva,

    These look so good! I’m dedicating my Saturday to making this recipe. Olives are especially flavorful in Turkey. I wish I could taste some of the other concoctions on this page but it can be hard to find ingredients sometimes. Ellerine saglık! (My compliments to the chef 🙂 )

    • yum! You definitely won’t need the entire day saturday for these–they’re pretty quick! You might want to dedicate your saturday to eating them though… 😉

  4. Pingback: L’hebdo du pain // Weekly Bread (n°7, 4 octobre 2010) – VOTRE PAIN

  5. I don’t even like olives, but I’m almost drooling on my keyboard! This looks amazinly awesome! 😀

    Just found your blog, love it! Keep it up!

  6. I made these tasty rolls a while back and posted them on my blog here.

    I did make them in an omnivore version with milk and eggs though!

    They were a dense roll. Are they supposed to be that way or is it a result of my substitutions, or just a general preparation error on my part. They were tasty just the same and loved by my non olive loving child! Thank you for sharing the recipe. I am definately gonna make them again.

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