Olive and Fennel Rolls

Servings:  12 Rolls

Ingredients

½ cup Green Olives

2 Tbsp. Olive Oil

5 sprigs Parsley

1 tsp. Fennel Seeds, crushed

¼ tsp. Black Pepper

1/3 cup warm (105-115º F) Water

1 packet of Yeast

3 ½ cups Bread Flour

2 ¼ tsp. Salt

1 ¼ cup warm (105-115º F) Water

1 Egg, to make egg wash

1. Puree olives, olive oil, and parsley together.  Add crushed fennel seeds, and black pepper, set aside.

2. Sprinkle yeast into 1/3 cup warm water, mix well and allow to yeast to develop 5-10 minutes, until foamy.

3. In a large bowl, mix together bread flour and salt, add warm water, the olive and parsley mixture,

   and the yeast mixture. Knead dough for 5 minutes if you are using a machine with a dough hook or 10 minutes by hand.

4. Set in a warm area for 40-60 minutes allow dough to double in size. Punch down dough, allow dough to rise again until double in size.

5. On a floured surface, punch down dough and divide into a dozen pieces. Roll each dough into a smooth ball. Using a rolling pin roll out dough balls into a 3 inch by 4 inch oval. Starting on one edge roll dough ovals into a cigar shape and place on sheet pan that has been sprayed with non-stick spray.

6. Cover with plastic wrap that has been spread with a light coat of olive oil. Allow to rise 20 minutes.

7. Brush with egg wash. Preheat oven to 375 F.

8. Bake 16-20 minutes.

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