You can enjoy them just as they are or fill them with your favourite cheese and tomato and make delicious sandwiches! Try them along with lentil soup and you’ll be amazed by the combination!.
- 660g all purpose flour
- 200ml fresh orange juice
- 140ml warm milk
- 100ml olive oil
- 30g fresh yeast (or 10g dry)
- 1tsp sugar
- 1tsp salt
- ½tsp dried oregano
- ½tsp dried, ground coriander
- 180g Kalamata olives, cut in slices
Add the warm milk & sugar to the yeast and mix well. Set aside for a few minutes.
Put the flour in the bowl of your electric mixer. Add the salt & the dried herbs and blend for a few seconds. Add the olive oil, the orange juice and the yeast mixture. Knead on medium speed, for about 5 minutes till your dough is smooth & elastic. Cover with plastic wrap and place it in a warm spot. Let it rise for 45min.
Once it has doubled in size, give it a quick knead and add the olives. Mix for about 2min. The olives will add some extra moisture to the dough, so it may be a little sticky. Do not add extra flour. Use olive oil to oil your work surface, your spatula or your hands and manage the dough easily.
Take the dough out and cut it into 12 equal pieces. Shape your buns and put them in a baking tray covered with parchment paper. Let them rise again for 20 to 30min.
Bake in a preheated oven, at 180°C/350°F, for about 25min. until they have a nice golden brown colour.