Soft rolls filled with chopped black olives and baked until puffed. A favorite for breakfast and tea time, these savory buns pair the olives’ briny flavor with a tender texture.
Mix the warm milk, cooking oil, yogurt, egg, and salt. Sift in the baking powder, then gradually add the flour and knead until you have a soft dough that does not stick to your hands. Let it rest for 15 minutes.
Mix the well-drained, chopped black olives with the chopped parsley to make the filling.
Take walnut-sized pieces of dough and flatten them in your hand. Add some olive filling to the center, seal, and press gently. Arrange them spaced apart on a parchment-lined baking sheet.
Brush the rolls with egg yolk and sprinkle with sesame seeds. Bake in an oven preheated to 180°C / 355°F for 25 minutes, until golden on top.
Drain the olives well and chop them to keep the dough from becoming wet. Preheat the oven; rolls placed in a cold oven will not rise well. Contains gluten (wheat flour), eggs, and dairy (milk and yogurt). Make sure to use pitted olives.
Sofrada hemen bitti, çok beğenildi. Basit ama nefis bir sonuç. Kesinlikle tekrar yapacağım.
Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu. Akşam yemeği için yaptım, hafta içi için pratik bir seçenekmiş. Malzemeleri markette bulmakta hiç zorlanmadım.
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