Olive Rolls

• 1/4 cup extra-virgin olive oil, plus more for the parchment, bowl, and plastic wrap
• 1 envelope (1/4 ounce) active dry yeast
• 1 cup warm water (105 to 110F)
• 3 to 4 cups all-purpose flour, plus more for the work surface
• 1/2 teaspoon coarse salt
• 1 cup oil-cured black olives, pitted and cut into 1/2-inch pieces
• 1/2 teaspoon crushed red pepper flakes

1. Line a baking sheet with parchment paper.
2. Brush the parchment with oil; set aside.
3. Oil a large bowl; set aside.
4. Sprinkle the yeast over the warm water in a small bowl.
5. Let stand until foamy, about 5 minutes.
6. Stir until dissolved.
7. Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook.
8. Add the yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed.
9. Add the olives and red pepper flakes; mix until fully combined, about 15 minutes.
10. Turn out the dough onto a lightly floured work surface.
11. Knead until smooth and the olives are set firmly in the dough, about 15 minutes.
12. Transfer to the oiled bowl.
13. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
14. Turn out the dough onto a lightly floured work surface; gently flatten.
15. Using a butter knife, cut the dough into 12 equal pieces.
16. Roll each into a cylinder, and transfer to the prepared baking sheet.
17. Cover with oiled plastic wrap.
18. Let rise in a warm place until doubled in bulk, about 1 hour.
19. Preheat the oven to 450F.
20. Bake the rolls until the tops are crisp and dark brown, about 15 minutes.
21. Serve warm or at room temperature.

extravirgin olive oil, active dry yeast, water, allpurpose flour, coarse salt, oilcured black olives, red pepper

Taken from www.epicurious.com/recipes/food/views/olive-rolls-393269 (may not work)