Happiness is the smell of freshly baked Black Olive, Feta, & Semolina Dinner Rolls!
“These rolls are stuffed with olives and feta and are part of what I call the simple pleasures in life.” – Nadia Fonoff, Winning Appliances Culinary Expert
“This recipe by Winning Appliances culinary expert, Nadia Fonoff, was made on a Fisher & Paykel 45cm Combi-Steam Built-In Oven which you can shop on the Winning Appliances website or in your local showroom. To find this recipe plus tonnes of culinary and home design inspiration, visit your local showroom for a copy of the latest Senses Culinary & Design Guide, or download a PDF version here!”
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.
Notes
Try this out: Strawberries and Cream Buttermilk Panna Cotta
