Baking/ Breads, Muffins & Pizzas/ Recipes

Olive Tapenade Stuffed No Yeast Breakfast Bread Rolls

Happiness is smell of freshly baked bread rolls and it doubles up when you bake that bread in your own oven. It triples up when you tried out a new technique for the first time, new recipe to bake that bread. It quadruples when everything you tried out, smell delightfully successful .

no yeast breakfast bread rolls recipe

So, here I have something new for you today. A new condiment, or relish or a dish. It is tapenade. Tapenade or more precisely , the olive tapenade is a Provençal dish, south of France and primarily consist of olives, preferably black ones, capers and extra virgin olive oil. Depending upon the region from where it belongs to, it is seasoned and flavoured with herbs, garlic, lemon juice, anchovies and even brandy.

This olive tapenade jar is being sent to me by the Gourmet Jars, a startup conceptualized by food blogger Apeksha Jain. Do check her page for more homemade relishes, jams and other condiments.

Along with the olive tapenade, she has also sent me red bell pepper pesto which is amazingly good and taste wonderfully. When you use season’s best produce, quality ingredients and keep your products free of chemicals and preservatives, the products will definitely turn out good.

I have tasted both red bell pepper pesto and olive tapenade straight out from the jar and immediately get addicted to it. Red bell pepper pesto with chironji seeds has pretty much versatile use. You can eat it just like that, or can use as pizza- pasta -noodle sauces, with lavash crackers, as a dip, as a hummus and so on.

Olive tapenade best suited as topping for bruschetta , as spread for sandwiches, as pasta sauces. Caper is quite a strong flavour for me. I have used these pickled flower buds before with anchovies and chicken. With olive, they heightens the pungency. So, to balance out the flavour in favour of me, I have tried to bake a olive tapenade stuffed bread rolls.

gourmet jar review

In fact, this recipe is quite common with olive tapenade, other than using it as stuffing for chicken breasts. The French bread or baguette is first scooped out and then is stuffed with olive tapenade – cheese – mayo mixture, and is baked again till it is delightfully gooey and cheesy.

I had baked a baguette before from scratch, it was good but couldn’t able to get those photogenic air pockets. Till then, I will continue with my baguette mission. Instead, I tried for the first time, a no yeast  breakfast bread rolls.

No yeast breads are quite common too. But I personally love the taste of yeasted breads and enjoy the entire process, right from proofing the bread to baking it to perfection. Nothing beats that satisfaction. No yeast breads are like cheats bread to me but as a home baker, it would be helpful to have one such recipe in your repertoire.

For reasons like when you found that your last packet of yeasts are dead, when you found that your invited guests are intolerant to yeasts or when you are highly pressed for the time.

olive tapenade stuffed bread rolls

Yeasts are kind of microorganisms that helps to leaven up the bread. In absence of yeasts, two methods are generally being followed, one with lime – soda and other less popular but classic method – salt rising bread. Baking soda together with any acidic ingredients like lime – lemon juice, buttermilk, yogurt, vinegar helps to rise the bread.

Baking powder, on the other hand has both baking soda and an acidic ingredient like cream of tartar in it. Only difference is that, using a baking soda, you will have control on the flavour ingredients like lime-soda bread or buttermilk bread.

This recipe of mine has been adapted from giverecipe. have used homemade curd or plain yogurt and baking powder to rise the bread. Also have substituted all purpose flour in part with whole wheat flour. Results were cotton soft bread rolls with slightly biscuit  top. To me, its a cross between classic bread rolls and scones.

But that shouldn’t stop you from trying this out. Purely because of the time (imagine bread rolls in flat 30 min) and simplicity of the recipe (one bowl method). Plus the infinite number of flavour and stuffing variations you can bring on to satiate your taste buds.

Eggs are optional here. You can skip it or use it. Eggs brings a richer taste to the bread, and also a good leavening agent too. Plus yolk from eggs helps to tenderize the crumbs. I have tried both the variations and like the egg ones because of the extra protein you are going to add in the bread.

In short, the primarily ingredients to make this cotton soft breakfast bread rolls are flour, salt-sugar, yogurt, egg (+/-), milk, olive oil. And your choice of stuffing. Also if you wish, you can flavour the dough with herb infused oil or fresh / dried herbs and other seasonings too.

how to make no yeast bread rolls

Olive Tapenade Stuffed No Yeast Breakfast Bread Rolls

Olive tapenade stuffed no yeast breakfast bread rolls
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6
Author: Sukanya Ghosh


  • All purpose flour : 1 cup
  • Whole wheat flour : 1/2 cup
  • Yogurt plain & thick : 1/2 cup
  • Olive oil : 1/4 cup
  • Sugar : 2tbsp
  • Salt : 1/2 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


  • Preheat oven to 180 C (350F).
  • Grease and dust a round baking pan. Alternately you can line a baking sheet with parchment paper.
  • In a bowl, sift both types of flour and measure.
  • After measuring, sift again with salt and baking powder.
  • In a separate bowl, whip the yogurt well, stir in the oil and mix well thoroughly.
  • If you are using egg, lightly beat the egg and sugar together in a separate bowl.
  • Transfer this egg mixture into yogurt bowl, mix again
  • Add flour mix in batches to the yogurt-egg mixture.
  • Mix well with the help of spatula, and repeat till all the flour mix has been used up.
  • 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.
  • Knead the dough softly till it become non sticky dough.
  • Divide the dough into parts.
  • 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.
  • Repeat the process with the remaining dough.
  • Place the dough balls in prepared pan, seamed side down.
  • Brush the top of the dough balls with butter.
  • Bake in a preheated oven for 20-25 minutes till it gets nicely cooked through with slight brownish hues at the top.
  • 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.
  • Texture of the bread rolls will be like cotton soft bread with little biscuit like top.
  • 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.

{This post is sponsored by Gourmet Jars and we have received the free samples to review the product. This is not a paid review. Views expressed here are reserved with the author of this post}.

Have a good life,



  • Reply
    December 24, 2017 at 8:51 pm

    I just received a jar of tapenade in a gift basket and this sounds like a wonderful way to use it.

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