Dinner rolls are a beloved classic, soft and fluffy on the inside with a slightly crisp crust. Perfect for accompanying any meal, they are versatile, easy to make, and often the star of the bread basket. Whether slathered in butter or used to soak up sauces, these little rolls offer comfort in every bite, and their mild flavor makes them the ideal base for a wide variety of added ingredients. Sun-dried tomatoes are rich, tangy, and intensely flavorful, offering a concentrated burst of tomato goodness. Made by drying ripe tomatoes in the sun, they retain their sweetness while developing a slightly chewy texture. Olives, on the other hand, are known for their briny, salty flavor and firm texture, adding depth and a savory punch to any dish. Together, these Mediterranean ingredients are a dynamic combination, balancing tartness with a hint of saltiness and umami. Incorporating sun-dried tomatoes and olives into your dinner rolls adds a burst of bold, Mediterranean flavor to the soft, pillowy bread. The tangy sweetness of sun-dried tomatoes paired with the salty brininess of olives elevates a simple dinner roll into something special. These flavors infuse the dough with complexity and a rustic charm, making them perfect to serve with soups, salads, or Italian dishes.

Step-by-step: Sun-dried tomato olive rolls

Dough

Activate the yeast: In a bowl, mix the warm water, yeast, and honey. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.

Prepare the dough: In a large mixing bowl, combine the bread flour and salt. Make a well in the center. Add the yeast mixture and olive oil to the flour. Stir with a wooden spoon until a dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add more flour, but avoid adding too much to keep the rolls soft. First rise: Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.

Prepare the filling: While the dough is rising, chop the sun-dried tomatoes and olives. Set them aside. Incorporate the filling: Once the dough has risen, punch it down to release the air. Transfer it back to the floured surface. Flatten the dough slightly with your hands and spread the chopped sun-dried tomatoes, olives, and dried oregano evenly over it. Gently knead the dough again, just enough to distribute the fillings throughout.

Shape the rolls: Divide the dough into 12-14 equal pieces. Shape each piece into a ball by tucking the edges underneath to create a smooth top. Place the rolls on a baking sheet lined with parchment paper, leaving a little space between each one. Second rise: Cover the rolls with a cloth and let them rise for about 30-40 minutes or until puffy.

Preheat the oven: Preheat your oven to 375°F (190°C). Brush and bake: Before baking, brush each roll with a little sun-dried tomato oil for added flavor and a beautiful golden color. Bake the rolls for 20-25 minutes or until golden brown and they sound hollow when tapped on the bottom. Cool and serve:Let the rolls cool on a wire rack for 10 minutes before serving. They are delicious warm or at room temperature!

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