Vegan Olive and Sun-Dried Tomato Rolls are a delightful mix of savory and tangy flavors that bring a Mediterranean flair to your table. These rolls are perfect for adding a burst of flavor to any meal. The combination of briny olives and rich sun-dried tomatoes makes each bite an experience to savor.
I love serving these rolls as an appetizer when friends come over or as a side dish with a hearty soup. The rolls are always a hit, and I enjoy the way they fill the kitchen with the inviting aroma of freshly baked bread. These rolls are a simple way to elevate any gathering, and they never fail to impress.
Recipe Details
- Cuisine: Mediterranean
- Servings: 12 rolls
- Prep Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour 45 minutes (including rise time)
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon active dry yeast
- 1/2 cup warm water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/3 cup pitted olives, chopped
- 1/4 cup sun-dried tomatoes, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder (optional)
- 1/4 cup warm plant-based milk (such as almond or soy)
Equipment/Utensils
- Large mixing bowl
- Measuring cups and spoons
- Mixing spoon or spatula
- Baking sheet
- Parchment paper
- Clean kitchen towel
Preparation Steps
- Activate the Yeast: In a large mixing bowl, mix the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.
- Prepare the Dough: Add the olive oil, salt, and half of the flour to the yeast mixture. Stir until combined, then gradually add the remaining flour. Mix until a soft dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Return the dough to the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Add the Flavors: Once the dough has risen, punch it down and knead in the chopped olives, sun-dried tomatoes, oregano, and garlic powder. Ensure the ingredients are evenly distributed throughout the dough.
- Shape the Rolls: Divide the dough into 12 equal pieces and shape each piece into a roll. Place the rolls on a parchment-lined baking sheet, cover with a towel, and let them rise for an additional 20 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake the Rolls: Brush the tops of the rolls with warm plant-based milk to give them a nice golden finish. Bake for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Serve: Remove the rolls from the oven and allow them to cool slightly before serving. Enjoy warm with your favorite spread or as a side to your meal!
Nutritional Information (Per Serving)
- Calories: 130
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Calcium: 2%
- Vitamin A: 4%
- Magnesium: 4%
- Folate: 5%
These Vegan Olive and Sun-Dried Tomato Rolls are a wonderful addition to any meal, bringing a taste of the Mediterranean right to your kitchen. They’re flavorful, easy to make, and perfect for sharing!
Vegan Olive and Sun-Dried Tomato Rolls
Vegan Olive and Sun-Dried Tomato Rolls are a delightful mix of savory and tangy flavors that bring a Mediterranean flair to your table. These rolls are perfect for adding a burst of flavor to any meal. The combination of briny olives and rich sun-dried tomatoes makes each bite an experience to savor.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon active dry yeast
- 1/2 cup warm water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/3 cup pitted olives chopped
- 1/4 cup sun-dried tomatoes finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder optional
- 1/4 cup warm plant-based milk such as almond or soy
Instructions
- Activate the Yeast: In a large mixing bowl, mix the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.
- Prepare the Dough: Add the olive oil, salt, and half of the flour to the yeast mixture. Stir until combined, then gradually add the remaining flour. Mix until a soft dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Return the dough to the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Add the Flavors: Once the dough has risen, punch it down and knead in the chopped olives, sun-dried tomatoes, oregano, and garlic powder. Ensure the ingredients are evenly distributed throughout the dough.
- Shape the Rolls: Divide the dough into 12 equal pieces and shape each piece into a roll. Place the rolls on a parchment-lined baking sheet, cover with a towel, and let them rise for an additional 20 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake the Rolls: Brush the tops of the rolls with warm plant-based milk to give them a nice golden finish. Bake for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Serve: Remove the rolls from the oven and allow them to cool slightly before serving. Enjoy warm with your favorite spread or as a side to your meal!
Notes
Nutritional Information (Per Serving)
- Calories: 130
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Calcium: 2%
- Vitamin A: 4%
- Magnesium: 4%
- Folate: 5%
