This is a blog for people to discuss what they are eating. There is a theory that by journaling eating habits, people will eat healthier. I am trying to cook more at home and feed my family a wider variety of foods. People can just read or join as co-authors. Topics don't have to be recipes with nice photos. You can write about eating habits, special diets, culinary cultural differences, etc.

Thursday, November 13, 2008

Olive Rosemary Spiral Rolls

I made these last year for Thanksgiving and the wonderful thing about them is that you can leave out ingreadents and they still come out wonderful. I'll write the orginal recipe and then my own I use.

Olive Rosemary Spiral Rolls

Things needed

1/2 cup pitted green olives, chopped, (about 2 oz)

1/4 cup fresh chopped parsely

1/2 tsp. dried crushed rosemary

1 pkg (16 oz) hot roll mix ( such as Pillsbury's)

1/4 cup grated Parmesan Cheese

1/4 tsp. coarse ground pepper

1 cup hot water
(120 to 130 degrees)

2 eggs divided

2 tbs. butter or margarine at room temperature


Preheat oven to 375. Coat 12 muffin pan cups with cooking spray.

Combine olives, parsley, and rosemary. Reserve.

In a large bowl, combine mix with yeast packet from mix, Parmesan and pepper. Stir in hot water, 1 egg and butter until dough forms.

On lightly floured surface, knead dough until smooth and elastic, 5 minutes. Cover and let rest for 5 minutes.



On a lightly floured surface, roll dough into 15"x 10" rectangle; sprinkle with reserved olive mixture to within 1/2" of edges.

Starting from long side, roll up dough.

Using a serrated knife cut dough roll in half. Cut each half into six slices.

Place rolls spiral side up in muffing cups. Cover with plastic wrap. Let rise in warm place until doubled, 30 minutes. Remove plastic.

Beat remaining egg, brush over rolls. Bake 18 minutes until golden.


Now my way I revised this is great if you have people in your family, like mine, that don't like olives. And are pressed for time as well.

Instead of getting the hot roll mix. Purchase the spiral dinner roll dough ( comes in the same packaging as premade bisquits.). This omits the yeast. While you have to unroll each individual roll to put the mix in, it's worth the extra time if you have those that don't like olives but can have the rest of the taste.

Unroll the rolls and place a small amount of mixture inside. Roll back up and place onto a cookie sheet. Cook the rolls as the package states. You also omit the egg part of the recipe but everything else is the same.

Doing it my way allows you to have both olive rolls and regular rolls. Just remember which ones are the olive. I do a mixure of black olives with green olives. Have fun and experiment.

This recipe can be used all year round.

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5 Comments:

Blogger Some Kinda Wonderful said...

Sounds good, panther. I love black olives and green ones. Hubby only likes the green ones. He's picky. :) I'm gonna try this. I'm sure no one has noticed but... I LOVE bread. :)

November 13, 2008 at 9:50 AM

 
Blogger Arsenette said...

Eep not an olive person.. God I really am too picky..

November 13, 2008 at 10:28 AM

 
Blogger Panther said...

well if you don't like the olives Elsie just omit them from the recipe. I made both last year and they were a hit with those that didn't like olives.

November 13, 2008 at 3:57 PM

 
Blogger chaki said...

Thanks for sharing Panther. I've ate them before, LOVED THEM. I'm still baking challenged. Yeast scares me.

November 13, 2008 at 5:09 PM

 
Blogger Some Kinda Wonderful said...

Don't be afraid chaki. Having yeast dough blow up all in your oven is an experience, let me tell you. :) It's all a learning experience. There's just something so "earthy", so... so... sensual, about baking bread for your friends and family. I mean, it's BREAD with all those "Staff of Life" connotations. Good bread is an essential of life and I love the experience of the whole thing. I am no where near to being an expert on baking, but still, I can manage to turn out something edible and its just totally groovy man. :)

November 13, 2008 at 5:26 PM

 

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