Olive Tomato Rolls

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 30 mins Cook Time: 20 mins

Ingredients

• 1 egg
• 1/4 cup extra virgin olive oil
• 2 1/4 cups warm water
• 1/4 cup warm water
• 1/4 cup olive juice, from a bottle kalamata olives
• 1 1/2 teaspoons salt
• 1/4 cup honey
• 1/2 cup sliced kalamata olive
• 1/2 cup chopped sun-dried tomato
• 1 small garlic clove, crushed
• 1 pinch thyme
• 4 cups whole wheat flour, unsifted
• 4 cups unbleached flour, unsifted
• 1 (1/4 ounce) package fast rise yeast
• 1 egg

Recipe

• 1 combine extra virgin olive oil, half of the chopped sun dried tomatoes, the thyme, and the crushed garlic in a food processor.
• 2 mix yeast and 1/4 c 105-115 degree water and set aside.
• 3 in one large bowl, combine whole wheat and flour.
• 4 in a second large bowl, combine the olive oil mixture, the beaten egg, the 2 1/4 c warm water, the katamala olive juice, salt, olives, tomatoes, and prepared yeast.
• 5 mix the flour into the oil mixture. add more flour if the dough is still too moist.
• 6 place dough in a greased bowl and cover with a damp cloth. let the dough rise for one hour.
• 7 roll the dough out onto a cutting board and punch down before cutting into eight pieces.
• 8 shape the pieces into rolls and place on two greased cookie sheets. cut the tops of the rolls with a knife, and cover with damp cloths for another hour.
• 9 brush the rolls with the egg whites and bake in a 400 degree oven for twenty minutes.