Bread with yogurt and olives
One day, I ran out of bread and felt like having something quick and easy. I took a look in the fridge, found some yogurt, black olives, and decided to try making some homemade rolls. I've made the recipe several times, making small adjustments after seeing how each batch turned out. Sometimes they turn out bigger, other times I make them smaller so I can take them on the go.
Quick Info
Total Time: 1 hour 30 minutes (of which 50 minutes actual work)
Servings: 8 large rolls or 12 smaller ones
Difficulty: Easy, if you have a mixer, a bit more work if done by hand
Ingredients
550 g white flour (type 650 is fine)
400 ml natural yogurt, at room temperature
100 ml milk (also at room temperature)
50 ml olive oil
1 teaspoon salt
1 packet dry yeast (7 g)
1 teaspoon dried oregano
150 g olives (pitted, sliced)
1 egg yolk for brushing
Extra: 1 teaspoon dried oregano for sprinkling, a bit of butter for greasing the pan
Preparation Method
1. If you have a kneading machine or mixer, put the ingredients in this order: milk, yogurt, oil, then flour, yeast, salt, and oregano. Start the kneading program (or, if using a mixer, use the dough hook). Let it knead for about 10-12 minutes. If kneading by hand, mix the liquids with the yeast and salt, then gradually incorporate the flour. The dough should be elastic, slightly sticky, but not sticking strongly to your hands.
2. After kneading, cover the bowl with a towel and let the dough rise for about 40-50 minutes, until it doubles in volume. While it rises, grease a heat-resistant mold or a round baking pan with a bit of butter.
3. When the dough has risen, turn it out onto a lightly oiled surface. Divide it into 8 or 12 pieces, depending on how big you want the rolls.
4. Take each piece, flatten it with your palms to form a thin disc (about 0.5 cm thick), place a tablespoon of sliced olives and a pinch of oregano in the middle, then fold the edges towards the center and form a ball again. Repeat with all pieces.
5. Place the rolls in the greased pan, leaving a little space between them. Cover with a clean towel and let them rise for another 15-20 minutes, next to the preheated oven.
6. Meanwhile, preheat the oven to 180°C (static). Beat the egg yolk and brush each roll. Sprinkle a bit of dried oregano on top.
7. Bake the rolls for 25-30 minutes, or until they have a golden crust and sound hollow when tapped. Do not let them dry out too much.
8. Remove the pan and let them cool for 15 minutes before taking them out. They are best served warm, but are also good when cold.
Why I make this recipe often
It’s relatively quick to prepare and you don’t have to wait hours for it to rise. The ingredients are simple and I usually have them at home. The rolls stay soft the next day, and if I use creamier yogurt, they turn out fluffier. They are great for breakfast, but also for lunchboxes or picnics.
Tips and Variations
Tips
For a more airy texture, use yogurt with at least 3% fat. If the dough is too sticky, add a little more flour, but not too much – you don’t want it to be dry. Don’t cut the rolls while they are hot, as they might compress inside.
Substitutions
You can also use kefir or buttermilk instead of yogurt, but adjust the amount of flour if it’s too liquid. The milk can be replaced with water, but they won’t be as soft. Fresh yeast works, but you need 20 g dissolved in warm milk.
Variations
Add a bit of grated cheese to the dough for extra flavor. For added aroma, sprinkle rosemary instead of oregano or add some chili flakes. You can use green olives or a mix, depending on what you have.
Serving Ideas
The rolls can be torn and eaten plain, but they go well with butter, hummus, or cream cheese. They are good alongside salads or even as a base for warm sandwiches.
Frequently Asked Questions
1. Can I freeze the rolls?
Yes, after they have completely cooled. They keep well in the freezer for up to 2 months. When thawing, heat them for a few minutes in the oven or microwave.
2. Can I use only whole wheat flour?
You can use up to 30-40% whole wheat flour, but you will still need to compensate with a bit more liquid, as it absorbs more water. Just whole wheat will not make them as fluffy.
3. Does it turn out the same with fresh yeast?
Yes. For this amount, use 20 g of fresh yeast dissolved in warm milk, then proceed as per the basic recipe.
4. Can I make them without a mixer or dough machine?
Yes, but you will need to knead by hand for about 12-15 minutes. If the dough is too sticky, oil your hands a bit.
5. Are they good the next day?
Yes, but keep them wrapped in a towel or in a paper bag, so they don’t dry out. They can be easily reheated.
Nutritional Values (per roll, from 8 pieces)
Calories: ~240 kcal
Protein: 6-7 g
Carbohydrates: 38 g
Fat: 6 g
Approximate values, may vary depending on the type of yogurt and how many olives you use.
Storage and Reheating
The yogurt and olive rolls can be stored for 2-3 days at room temperature, wrapped in a towel or in a paper bag. For longer storage, they can be frozen. To reheat, place them in the oven for 5-6 minutes at 150°C or in the microwave for 30 seconds (don’t leave them too long, so they don’t dry out).
I used the dough machine. I placed the following in the machine's bowl: milk, yogurt, oil, flour, yeast, and dried oregano. I selected the kneading program and started the machine. I preheated the oven. After the kneading program finished, I removed the dough onto an oiled countertop and formed 8 small dough balls. I rolled out each portion, placed a handful of olives, a bit of oregano, and formed the ball again. I did the same with all the others. I arranged them in a heat-resistant baking dish, greased with a bit of butter, and brushed the rolls with beaten egg yolk, sprinkling a bit of dried oregano on top. I placed the dish on the stovetop, covered it with a towel, and let it rise for another 15-20 minutes. Then, I put it in the preheated oven for 25 minutes until they were nicely golden brown. I took the dish out of the oven and let it cool. They are wonderfully fluffy and tasty. The ingredients cost about 10 lei. They are great for breakfast and for a packed lunch.
Ingredients: 550 g white flour, 400 ml yogurt, 100 ml milk, 50 ml olive oil, 1 tsp salt, 1 packet dry yeast, oregano, 150 g sliced olives, 1 egg yolk for brushing, oregano
