Olive Roll with Italian Spice Mixture

For the olive rolls, knead a rather soft dough from all ingredients in a food processor (8 minutes slowly) and fold in the olives halfway through the kneading time.

After kneading, cover the dough and let it rest for 15 minutes. Then weigh out pieces of dough of 110 g each, form them round, shape them into oblong sticks and place them on a baking tray.

Dust the Stangerl with organic flour and let them rise, covered, for another 25 minutes.

Before baking, brush the Stangerl lightly with olive oil, add the spice mixture and place in the preheated oven.

The baking time is about 20 minutes at 220°C hot air with lots of steam. Let the olive rolls cool down a bit and serve.

Related Recipes:

Olive Bread À La StröckFor the pre-dough dissolve yeast in water, mix with flour, knead and put in the refrigerator for 10 to 12... Pretzel SticksFor the Laugenstangerl, prepare yeast dough from flour, dry yeast, salt and lukewarm water and let rest. Form... Il PandoroA great cake recipe for any occasion: For the Dampfl, melt the yeast in the water, add the sugar, egg yolks... Multigrain StangerlFor the multigrain stangerl, dissolve the yeast with the cane sugar in a little water. Put the dry ingredients... Caramel Walnut PieFor the caramel walnut pie, first prepare the dough. The pie dough is enough for one 24 cm covered pie or two... Dutch Raisin BreadFor the raisin bread in the wide of the food processor mix yeast, sugar, flour and cinnamon (in case desired)... Pickle Fresh OlivesMethod 1: This is similar to the process also used for commercially pickled olives. Sort out all the olives... Puff Pastry Basic RecipeFor the puff pastry, chop cold butter and knead quickly with a little flour in a food processor, form into a... Seela, Seelen – SwabianUrsula Krug: Sift the flour into a large enough bowl. Make a well in the middle and mix the yeast with the... Pumpkin Seed RollLet the yeast dissolve in the water. Fold in about 2/3 of the flour. Then knead in the butter, the soy flour...