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Rosemary Olive Rolls

(approximately two dozen rolls)

Note from Nancy: If you’ve got a standing mixer, this is a breeze. And it’s pretty easy even if you’re using a large mixing bowl, a sturdy spoon and your hands. The dough can be prepared earlier in the day for baking later: just keep it covered, and keep punching it down till baking time.


  • 2 cups warm water
  • 1 package (or scant tablespoon) of dry yeast
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • ¼ cup of fresh rosemary leaves, finely chopped
  • ½ cup mixed olives (kalamatas, green olives, pitted), coarsely chopped
  • Approximately 6 cups all-purpose flour
  • ¼ cup cornmeal
  • ¼ cup melted butter


  1. Warm the mixing bowl, rinse.
  2. Add the water to the warmed bowl, sprinkle in the yeast and sugar, and stir to combine. Let sit a couple minutes.
  3. Add salt, chopped rosemary and chopped olives: stir.
  4. Add flour, 1 cup at a time, until the dough pulls away from the bowl and is no longer sticky. (If you’re using a standing mixer, keep testing the dough by pinching it between your fingers. Start doing this after you’ve added about 5-cups of flour. And it wouldn’t kill you to “finish” the dough by kneading in the last cup or more of flour by hand – the better to get the feel for the proper amount of stickiness.)
  5. Let dough rise in an oiled bowl (covered with a cloth) until doubled.
  6. Pre-heat oven to 450 degrees.
  7. Form dough into small balls (about the size of a tangerine) and place on a cornmeal-lined baking sheet.
  8. Let the rolls sit and rise for about 20 minutes.
  9. Slash the top with two cuts (kitchen shears work great!), brush with the melted butter.
  10. Bake until the tops begin to brown, about 15 minutes (though it may take as long as 20 -- keep checking!)