Olive and Thyme Rolls
2 hours 30 mins
approximately 6-8 rolls depending on size of the rolls
Low FODMAP serve
What you'll need
440g Lo-Fo Pantry All Purpose/ Plain Flour
2 sprigs (1g) Leaves of Thyme
2 teaspoon (9g) dry yeast
1 teaspoon (7g) salt
2 tablespoon (30g) Vegetable Oil
275g lukewarm water
¼ cup (45g) chopped olives, drained
15g brown sugar
Preheat fan-forced oven to 205°C (400°F), and line a baking tray with baking paper.
Combine all the dry ingredients (except olives) into a large bowl and slowly add liquids into the mixture. Mix for 10 minutes to allow all ingredients to combine evenly.
Knead the dough on a lightly floured work surface until smooth and elastic.
Place in a lightly greased bowl and allow to rest for 1-2 hours (or until doubled in size).
Deflate the dough and knead in the olives, ensuring they are evenly distributed.
Roll into small balls (80g) and place them on the lined baking tray.
Leave the rolls to sit for 15 minutes before baking.
Bake for approximately 15-17 minutes, depending on the size of the roll.
Recipe by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet