Olive Tapenade Stuffed No Yeast Breakfast Bread Rolls
Recipe type: Breakfast
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
Olive tapenade stuffed no yeast breakfast bread rolls
  • All purpose flour : 1 cup
  • Whole wheat flour : ½ cup
  • Yogurt (plain & thick) : ½ cup
  • Olive oil : ¼ cup
  • Sugar : 2tbsp
  • Salt : ½ tsp
  • Baking powder : 2 tsp
  • Egg (optional) : 1
  • Milk : as required
  • Softened butter for brushing the bread rolls
  • Gourmet jar's Olive tapenade : as required
  1. Preheat oven to 180 C (350F).
  2. Grease and dust a round baking pan. Alternately you can line a baking sheet with parchment paper.
  3. In a bowl, sift both types of flour and measure.
  4. After measuring, sift again with salt and baking powder.
  5. In a separate bowl, whip the yogurt well, stir in the oil and mix well thoroughly.
  6. If you are using egg, lightly beat the egg and sugar together in a separate bowl.
  7. Transfer this egg mixture into yogurt bowl, mix again
  8. Add flour mix in batches to the yogurt-egg mixture.
  9. Mix well with the help of spatula, and repeat till all the flour mix has been used up.
  10. Wheat flours are generally very thirsty, so if you think some more liquid is needed to gather the dough, use little milk, a tablespoon measure at a time.
  11. Knead the dough softly till it become non sticky dough.
  12. Divide the dough into parts.
  13. Take a small portion one at a time, roughly give it a bowl like shape, stuffed it with 1 teaspoon of olive tapenade, fold it like moneybags and then roll it between your palms, so that you get a nice smooth surface.
  14. Repeat the process with the remaining dough.
  15. Place the dough balls in prepared pan, seamed side down.
  16. Brush the top of the dough balls with butter.
  17. Bake in a preheated oven for 20-25 minutes till it gets nicely cooked through with slight brownish hues at the top.
  18. Check the result by poking holes in the center of the bread rolls, it should come clean. And a tap at the bottom of the bread rolls should sound hollow.
  19. Texture of the bread rolls will be like cotton soft bread with little biscuit like top.
  20. Serve warm or fresh. This bread rolls will stay good at room temperature (30C) , If refrigerated, you need to warm it in microwave or oven for few second before serving it.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/olive-tapenade-stuffed-no-yeast-breakfast-bread-rolls/