Recipe by Oxmoor House January 2004


Recipe Summary

28 mins
18 mins
1 hr 5 mins
1 hr 51 mins
12 servings (serving size: 1 roll)


Ingredient Checklist


Instructions Checklist
  • Dissolve yeast in very warm water in a small bowl; let stand 5 minutes.

  • Lightly spoon flours into dry measuring cups; level with a knife. Place 1 1/4 cups all-purpose flour, whole wheat flour, sugar, and salt in a large bowl; stir well. Stir in yeast mixture and olive oil, stirring to form a soft dough. Combine olives and 2 tablespoons all-purpose flour in a small bowl.

  • Turn dough out onto a lightly floured surface. Gently knead in olive mixture until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  • Punch dough down, and divide into 12 equal portions. Shape each portion into a ball, and place on a baking sheet coated with cooking spray. Cover and let rise 20 minutes or until doubled in size.

  • Preheat oven to 400°.

  • Bake at 400° for 18 to 20 minutes or until golden.


Oxmoor House Healthy Eating Collection

Nutrition Facts

124 calories; fat 3.4g; saturated fat 0.4g; protein 3.4g; carbohydrates 19.9g; iron 1.4mg; sodium 195mg; calories from fat 24%; fiber 2g; calcium 8mg.