Olive Herb Rolls

By Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 30 minutes Wait Time: 2 hours Cook Time: 10-15 minutes

¼ teaspoon salt

½ cup extra virgin olive oil

2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)

2 tablespoons fresh thyme, chopped (or 1 teaspoon dried thyme)

1 (1/4 ounce) package active dry yeast

1 cup warm water, (105 - 110 degrees)

½ tablespoon sugar

3 ½ - 4 cups all-purpose flour

1 cup assorted chopped Lindsay Olives (Greek Kalamata Olives, Black Ripe Olives, Spanish Queen Olives)

In a small bowl, combine ¼ cup extra virgin olive oil, salt and herbs; set aside.

Meanwhile, pour yeast, sugar and warm water (105 - 110 degrees) into a bowl of a stand mixer. Stir water until yeast is dissolved. Let sit for 5 minutes.

Using the paddle attachment of a stand mixer, add in flour 1 cup at a time, mixing on medium speed. Continue to mix and add in flour until a soft dough begins to form (you may not need all the flour). Add in herb oil and chopped olives. Using a dough hook, knead bread for 2-3 minutes (if kneading by hand, knead for 5-8 minutes), or until dough forms into a soft round ball and pulls away from the sides of the bowl.

Cover bowl with a damp towel and place in a warm, draft free place. Let dough rise until doubled in size, about 1 hour.

Once dough has doubled in size, place dough onto a lightly floured surface. Gently flatten dough and divide into approximately 12 even pieces. Shape each piece of dough into a ball and arrange on a baking sheet lined with parchment paper or sprayed with cooking spray. Cover rolls with plastic wrap and let rise for an additional 40-50 minutes.

Preheat oven to 450 degrees. Remove plastic wrap. Brush the top of each roll with remaining olive oil. Bake rolls in preheated oven for 10-15 minutes or until lightly browned. Best served warm.