In a medium jug, combine yeast, sugar, and water; stir well and stand for 10 minutes or until foamy. In a medium mixing bowl of an electric mixer fitted with the hook attachment, combine flour, semolina, and salt.
Turn the mixer on medium-low speed and add the oil and yeast mixture. Mix on medium speed for approximately 8 minutes or until the dough becomes smooth and elastic.
Meanwhile, set the combi-steam oven on steam at 40°C. Transfer dough to a lightly greased bowl and place in the oven to proof for 40 minutes or until doubled in size.
Line a baking tray with baking paper or sprinkle with semolina. Turn dough onto a lightly floured surface and spread slightly using fingertips; sprinkle with olives and feta. Roll the dough to enclose the ingredients, then divide the dough into 8 equal portions. Roll each portion into a ball; place onto the prepared pan, in a circle, touching one another.
Place the tray into the steam oven to proof for 40 minutes or until doubled in size. Remove from the oven. Set oven to 200°C in combination steam mode and bake rolls for 25 minutes. Serve with butter or extra virgin oil.
Semi-dried tomatoes or sautéed diced pancetta can be substituted for black olives.
Polenta can be substituted for semolina.
Ingredients
Directions
In a medium jug, combine yeast, sugar, and water; stir well and stand for 10 minutes or until foamy. In a medium mixing bowl of an electric mixer fitted with the hook attachment, combine flour, semolina, and salt.
Turn the mixer on medium-low speed and add the oil and yeast mixture. Mix on medium speed for approximately 8 minutes or until the dough becomes smooth and elastic.
Meanwhile, set the combi-steam oven on steam at 40°C. Transfer dough to a lightly greased bowl and place in the oven to proof for 40 minutes or until doubled in size.
Line a baking tray with baking paper or sprinkle with semolina. Turn dough onto a lightly floured surface and spread slightly using fingertips; sprinkle with olives and feta. Roll the dough to enclose the ingredients, then divide the dough into 8 equal portions. Roll each portion into a ball; place onto the prepared pan, in a circle, touching one another.
Place the tray into the steam oven to proof for 40 minutes or until doubled in size. Remove from the oven. Set oven to 200°C in combination steam mode and bake rolls for 25 minutes. Serve with butter or extra virgin oil.
Semi-dried tomatoes or sautéed diced pancetta can be substituted for black olives.
Polenta can be substituted for semolina.