Thursday, April 25, 2013

Olive-Rosemary Buns Recipe

Olives and rosemary are spiraled into the dough to make beautiful crusty artisan rolls. We use green olives here, but Kalamata olives or any other variety could be used for a slightly different flavor.


1-lb. (grapefruit-size) portion of Master Recipe

1 tablespoon olive oil

1/3 cup packed finely chopped green olives

2 teaspoons finely chopped fresh rosemary


1. Hold dough and dust top with flour; quickly shape into ball by stretching surface of dough around to bottom on all four sides, rotating dough a quarter turn as you go.

2. On lightly floured surface, roll dough into 12x10-inch rectangle, adding only enough additional flour to keep dough from sticking but not too much so it’s dry.

3. Brush oil over dough; sprinkle with olives and rosemary. Roll dough into tight log, starting at long end; pinch seam together. Cut into 8 pieces; arrange, cut-side up, on parchment paper-lined baking sheet.

4. Cover loosely with lightly floured plastic wrap; let stand in warm draft-free place 45 minutes or until dough is slightly puffed and no longer feels chilled.

5. Meanwhile, place oven rack in upper third of oven; place empty broiler pan on bottom oven rack. Heat oven to 475°F. Place baking sheet with buns in oven. Immediately pour 1 cup hot water into broiler pan; quickly close oven door to trap steam.

6. Bake 20 to 25 minutes or until golden brown. Cool on wire rack 15 minutes to serve warm or cool completely.

8 buns

Source:  Zoë François and Jeff Hertzberg

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