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
Directions:
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.
The rolls looks so gorgeous and sounds so yummy! I love step by step tutorial of how to do it. I definitely have to try this soon.
Thanks Tes! I had a lot of fun making and shaping these! I hope you enjoy them 🙂
These look amazing and I can almost taste them! I love kaiser roll style shaped bread rolls. So pretty!
Thanks! Me too!! I’ve been eating like 4 a day of these. At that rate they really don’t last very long.
i wish you could send me one in the mail!!! I waaaaannnnnnnt one!
stay put for long enough and I just might!
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 VotrePain.com).
Thanks!
Flo
Hi Flo! Thank you! I’m glad you enjoy them as much as I do 🙂
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…
haha
happy birthday mom! I’m glad you’re enjoying some tasty olives for your birthday (not quite the cookies we talked about though)
Awesome rolls! Happy birthday Jennifer!
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… 😉
These look great, I just made your braided pesto braid last weekend and it turned out amazing, so I will have to try these!
Hi Jen! Glad to hear you liked the pesto bread 🙂 I hope these work out for you too!
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How did I overlook this recipe! SO GOOD!
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!
Thanks Marcos, you could always make these with just the onions and no olives if you’re not an olive fan!
Sure Eva, I’ll give it a go without the olives, but the wife realy like them, so I’ll have to cook her a batch!
Just made these for an early vegetarian thanksgiving dinner and they were great!
I’m glad you enjoyed them! They would make a great thanksgiving roll, hm..
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.