Olive bread rolls

Ingredients:

300 g whole meal flour
1.5 g instant/3 g dry/6 g fresh yeast
180 g water
20 g olive oil
3 g salt (the olives are salty so you cut back on salt)
15 black olives chopped coarsely

Method:

Measure the flour into a bowl. If you are using dry yeast, make a well and add 100 g of water. Cover and leave for 15 minutes and then add the rest of the water, the oil and the salt. Knead well for 10 minutes and the pop it back in the bowl, cover, and leave for 15 minutes to rest before adding the olives. If you are using fresh yeast, crumble it into the flour, add the water, oil, and salt and knead well for 10 minutes. Pop it back in the bowl, cover, and leave for 15 minutes to rest before adding the olives. After 15 minutes, fold in the olives. Don’t worry about the dough – it will recover – just be gentle so you don’t squash the olives to death. You would like to see olives, not smeared brown things.

Pop the dough back in the bowl, cover and leave for 1-2 hours or until it has doubled in size. Remove from the bowl and divide into little blobs about 50 grams in weight. Roll them into tight balls and pop them on a baking tray that you have lined with greaseproof paper. Cover and let rest for 45 minutes or so. Preheat the oven to 220 degrees.

Pop the buns in the oven and bake them for 18-20 minutes. They will be nice and brown on the top when they are done and sound a bit hollow when you tap their bottoms. The olives run interference to the hollow sound so don’t go by that alone!

Let cool completely and, when you are slimming, just eat one with your breakfast or lunch to consume a portion of carbohydrate and a portion of fat. If you are not slimming you can have more!