Olive & Linseed Rolls

IMG_0790I found some great mixed olives at our local farm shop yesterday, and had to have some for a batch of Olive Bread.  This recipe I’ve turned into rolls, and added 10% ground linseed (flax seeds) for a bit of interest and valuable nutrients.  You can substitute the Linseed with any equivalent quantity of flour.

The olives were originally stored in brine, so I’ve cut the amount of salt back.  These gave wonderfully soft rolls with a fresh summer feel.  Just what I need in January…

Makes 12


  • 450g Strong White Flour
  • 50g Linseeds, ground
  • 10g Fast Action Yeast
  • A sprig of fresh Thyme, leaves only
  • 6g Salt
  • 335ml tepid Water
  • 2 tbsp Olive Oil
  • 165g pitted Olives
  • A few whole Linseeds for decoration


  • In a large bowl add the flour, ground linseeds, thyme, yeast & salt.  Mix roughly before adding the water.  Mix well with your hands and set aside for 10 minutes
  • Turn the dough out onto a lightly oiled surface.  Roughly spread out the dough and sprinkle on the olives.  Fold up and knead briefly – a few Stretch & folds.  Return to the bowl, covered, for 10 minutes
  • Repeat the Stretch & fold after another 10 minutes, then another 30 minutes
  • Leave dough in an oiled bowl, covered with cling film to rise for another hour or so
  • Dust a baking tin with a little semolina flour
  • Turn risen dough out onto a lightly floured surface. If making rolls, gently out into a long sausage and cut into 12 pieces
  • Gently shape each piece into a round, or work into a long roll about15-20cm long and tie in a lose knot.  Place in a baking tin, spaced slightly apart
  • Cover with cling film and leave to prove for up to an hour – the rolls should be touching each other in the tin by this time
  • Brush each roll lightly with a little water and sprinkle with whole linseeds
  • Bake in a preheated oven, 220oC fan, for about 15 minutes
  • Turn out onto a wire rack, or allow to cool in the tins first

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3 Comments Add yours

  1. I love homemade bread! While I’ve made many batches of rolls before, I’ve never quite had the courage to try to form them into little knots like yours. Are there any tips or secrets you can share?

    1. It’s really easy! Just be careful not to knock all of the air out when you roll the dough out into a sausage shape. They don’t need to be tied into a tight knot – just feed the ends through, the dough will rise & fill the gaps. Handle with care & they make really attractive dinner rolls

      1. Thanks for the tips! I probably would’ve tried to tie them tighter than my shoelaces… Although hopefully I wouldn’t try to double-knot them too!

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