Olive Parmesan And Roast Pepper Topped Rolls Food

OLIVE, PARMESAN AND ROAST PEPPER TOPPED ROLLS

Steps:

• In a mixing bowl combine the warm water, yeast, sugar, and salt and leave to stand until the yeast starts to bubble on the top.
• Add the olive and sunflower oil, as well as three cups of flower to the yeast mixture.
• Combine well, approximately 10 minutes, this is best done with a stand up mixer, but can be done by hand also.
• Add the remaining 3 cups of flour, the parmesan cheese and chopped olives and using the dough hooks of your mixer, knead until all the flour is mixed up well.
• Continue to knead the dough until it is smooth and it no longer sticks to the sides of the bowl, you might need to add a little more flour at a time until it's no longer sticky.
• Place the dough into an oiled bowl and cover with a clean tea towel.
• Place in a warm place and allow to rise until doubled in size, usually about one hour.
• Punch dough down, cover and allow to rise for a second time, again until roughly doubled in size.
• Divide the dough into six equal portions and shape into logs, roughly 3x5 inches.
• Place on a baking sheet, cover and allow to rise for a final time, approx 30 minutes.
• Preheat oven to 375°F/190°C/Gas 5.
• Brush the tops with olive oil, top with olives, peppers and onions (if you're using them) and top with parmesan cheese.
• Bake for approx 15 minutes until done.
• You can freeze the some of the dough after it has risen for the second time.
• After defrosting, form logs, allow to rise for approx one hour and continue as described above.