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Olive and Thyme Rolls

Preparation

2 hours 30 mins

Baking

30 mins

Makes

approximately 6-8 rolls depending on size of the rolls

Low FODMAP serve

1 roll

What you'll need

flour

3 ½ cup (240g) Lo-Fo Pantry Bread Mix

thyme

2 sprigs (1g) Leaves of Thyme

dry yeast

2 teaspoon (9g) dry yeast

salt

1 teaspoon (7g) salt

oil

2 tablespoon (30g) Vegetable Oil

water

1 cup (250g) lukewarm water

black olives

¼ cup (45g) chopped olives, drained

eggs

1 (55g) XL egg


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Bread Flour
Lo-Fo Pantry Bread Flour

Process

Step 1

Preheat fan-forced oven to 180°C (350°F), and line a baking tray with baking paper.

Step 2

Combine all the dry ingredients (except olives) into a large bowl and slowly add liquids (except egg) into the mixture.

Step 3

Knead the dough on a lightly floured work surface until smooth and elastic.

Step 4

Place in a lightly greased bowl and allow to rest for 1-2 hours (or until doubled in size).

Step 5

Deflate the dough and knead in the olives, ensuring they are evenly distributed.

Step 6

Roll into small balls (80g) and place them on the lined baking tray.

Step 7

Gently brush the egg wash onto the rolls.

Step 8

Bake for approximately 25-30 minutes, depending on the size of the roll.

Step 9

Serve warm.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Bread Flour
Lo-Fo Pantry Bread Flour