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Olive & parmesan damper rolls

Ingredients

"Quick and easy yeast-free rolls. Perfect partner to soups or top with ricotta, semi-dried tomatoes and rocket."

Preparation time: 10 minutes
Cooking time: 35 minutes
Makes: 6 rolls

  • 3 cups Healthy Baker Self Raising Flour
  • 75g cold butter, diced
  • 3 teaspoons dried Italian herbs
  • 1/2 cup pitted black olives, coarsely chopped
  • 1/2 cup finely grated Parmesan cheese
  • 1 1/3 cups buttermilk, plus extra for brushing
  • topping:
  • 1 tablespoon finely grated Parmesan cheese
  • 1/2 teaspoon dried Italian herbs

Directions

  1. Preheat oven to 200ºC. Line a baking tray with baking paper.
  2. Sift flour into a large bowl. Add butter and rub with fingers until mixture resembles breadcrumbs. Stir in herbs, olives and Parmesan cheese. Add buttermilk and stir with a round ended knife just until combined.
  3. Turn onto a lightly floured board. Lightly knead dough – just until it comes together (over-kneading with result in dense rolls). Divide dough into 6 pieces. Lightly knead a piece of dough just enough to form it into a ball shape. Place on prepared tray. Repeat with remaining dough pieces. Brush each roll lightly with a little extra buttermilk.
  4. Combine topping ingredients and press gently onto rolls. Bake 25 minutes or until cooked (test by inserting a skewer into the centre of a roll – it should remove clean. Serve warm or cold.
Holly’s tip: olive & parmesan rolls are best eaten the day they are made

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