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
3 ½ cup (240g) Lo-Fo Pantry Bread Mix
2 sprigs (1g) Leaves of Thyme
2 teaspoon (9g) dry yeast
1 teaspoon (7g) salt
2 tablespoon (30g) Vegetable Oil
1 cup (250g) lukewarm water
¼ cup (45g) chopped olives, drained
1 (55g) XL egg
Preheat fan-forced oven to 180°C (350°F), and line a baking tray with baking paper.
Combine all the dry ingredients (except olives) into a large bowl and slowly add liquids (except egg) into the mixture.
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.
Gently brush the egg wash onto the rolls.
Bake for approximately 25-30 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