Parmesan Olive Rolls
- 1/4 cup extra-virgin olive oil, plus more for parchment, bowl, and plastic wrap
- 1 cup of Dietz & Watson Shaved Parmesan Cheese
- 1/4 oz. active dry yeast
- 1 cup warm water, (105° to 110°)
- 3 to 4 cups all-purpose flour, plus more for work surface
- 1/2 tsp coarse salt
- 1 cup pitted kalamata olives, cut into 1/2 inch pieces
- 1/2 tsp red pepper flakes
- 1 Line a baking sheet with parchment paper and brush with oil; set aside. Oil a large bowl; set aside. Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.
- 2 Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed. Add olives, parmesan, and red pepper flakes; mix until fully combined, about 15 minutes.
- 3 Turn out dough onto a floured work surface. Knead until smooth, about 15 minutes. Transfer to oiled bowl. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour. Turn out dough onto a lightly floured work surface; gently flatten.
- 4 Using a butter knife, cut dough into 12 equal pieces. Roll each into a cylinder, and transfer to prepared baking sheet. Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
- 5 Preheat oven to 450°. Bake rolls until tops are dark brown, about 15 minutes. Serve.