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Baking Bootcamp: Gruyere and Green Olive Rolls

November 12, 2014 by Joy the Baker 71 Comments

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Gruyere and Green Olive Rolls

[T]he first thing you should know is that it’s time for our THIRD installment of Baking Bootcamp with King Arthur Flour! Bring out your jazz hands. It’s about that time.

The second thing you should know is that we’re making the most delicious and chewy, salty and cheesy loaves. Like cinnamon rolls, hold the cinnamon, extra Gruyère and green olives.

The third thing you should know is that I always wanted to be a hand model so I’m beyond satisfied with myself here… that’s just my truth.

Gruyere and Green Olive Rolls

For our first baking bootcamp we piled berries high and braided bread for the Triple Berry Cinnamon Swirl Bread. You amazed me with your kitchen bravery.

For our second baking bootcamp we folded dough and made Apple Pie Biscuits. So stellar. You guys got all up in the season!

Now we’re taking a step to the savory side. Salty and soft. And we’re using an entirely new flour: King Arthur Flour’s Unbleached Bread Flour!

Baking Bootcamp Essentials III

Here’s what we’ll need:

1 • King Arthur Unbleached Bread Flour.  High protein content for chewy and sturdy buns!

2 • I use this King Arthur Flour Bench Knife just about everyday in my kitchen. It’s perfect for scraping little dough bits from the countertop… something a sponge just pitifully attacks. You might also use the bench knife to slice though the center of the rolled dough. It’s sharp too! I love this tool!

3 • Kitchen fashion is important to me. Hedley & Bennett understands my needs for a functional, durable, totally chic apron. Not too frilly. I always want to be more badass than 50’s housewife-y in the kitchen.

4 • A good 9×13-inch baking pan is a kitchen staple.  The new ones are nice, mine happen to be covered in years of kitchen rust. Part of the charm!

5 • Having Colorful Mixing Bowls is the kitchen equivalent of having a great black dress in your closet. Necessary treat.

6 • We’re going to need lots of medium shreds of Gruyere cheese. Box Grater to the rescue!

7 • I like a natural bristle kitchen brush in my arsenal.  Great for egg washing biscuits and rolls!

8 • The Pyrex glass measuring cup.  A forever kitchen classic.

9 • These wooden spoons just get better with time.

10 • Is it normal to have a completely mismatched set of Measuring Cups, or should I just treat myself to a matching set like this? Don’t answer that…

11 • Same goes for the Measuring Spoons… it’s nice to have a full matching set.

12 • I go through Paring Knives like I go through socks.  How is it possible to have them one day and then lose them the next? I don’t know.  Clearly I have an issue.

Gruyere and Green Olive Rolls

There are loads of resources to help you get from here to warm cheesy buns.

• All of these step-by-step photographs in the post were done by the incomparable Jon Melendez.

• Baking 101: The Difference Between Baking Flours for all the nitty-gritty on bran and germ and protein content.

• King Arthur Flour’s Baker’s Hotline is a fantastic resource for curious home bakers to discuss your fears, concerns and eventual successes. Give them a ring! It’s magic. 1-855-371-2253

Four Flours + Four Recipes Challenges + One Instagram #bakingbootcamp + Four Awesome Sets of Prizes!

The idea is simple!

• Make these Gruyère and Green Olive Rolls (they’re sooo delicious!) and take a picture of your creation!

• Follow @joythebaker and @kingarthurflour on Instagram

• Photograph your beautiful rolls and post them to Instagram with the hashtag #bakingbootcamp

• When you submit a photo, you’ll be entered to win a one year supply of King Arthur Flour and a Baking Essentials box valued at $250!! Official rules and details can be found here.

By entering the challenge you’ll also have amazing cheesy rolls in your kitchen, so… you really can’t lose.

Gruyere and Green Olive Rolls

The life of this bread begins in a large measuring cup. This is where we’re going to bring together our starter.

The starter in this bread will bring the yeast to life with flour and sugar, and will sit at room temperature overnight. This will make for a bubbly and flavorful start to your bread dough.

Gruyere and Green Olive Rolls

We’re using King Arthur’s Unbleached Bread Flour as the base for our starter and dough.

Bread flour is designed for yeasted baking! It has a protein content of just under 13% which helps to create more gluten and more rise in our baked breads.  It’s a very sturdy flour, great to hold together the structure of yeasted doughs.

The folks at King Arthur Flour explained it in dinner roll terms.  Think about how you like your dinner rolls.  Do you prefer your rolls soft and supple and tender?  All-purpose flour is the way to go.  If you prefer your rolls more firm, chewy, and substantial then bread flour would be your go-to bread baking flour.

That’s the ticket!  Bread flour makes these rolls chewy and perfectly substantial!

Gruyere and Green Olive Rolls

Our starter flour to… start.  Get a load of this backhanded pour.

Gruyere and Green Olive Rolls

Salt, too.

Gruyere and Green Olive Rolls

Yeast. What we’re coaxing to life.

Gruyere and Green Olive Rolls

Stir the flour, salt, and yeast together well.

Gruyere and Green Olive Rolls

Stir in warm water.

Gruyere and Green Olive Rolls

The flour will absorb the water quickly. That’s right!

Gruyere and Green Olive Rolls

The starter mixture will be thick. Cover it with plastic wrap and leave it to rest overnight at room temperature.

This is that part where we recognize patience as a virtue.

Gruyere and Green Olive Rolls

For the bread dough we’re back at it with the bread flour.

Gruyere and Green Olive Rolls

More yeast for the bread dough.

Gruyere and Green Olive Rolls

Salt for the bread dough as well and stir!

Gruyere and Green Olive Rolls

Add the starter and more water to the flour and yeast mix to create a rather stiff dough.

Gruyere and Green Olive Rolls

I wanted to make this dough by hand so we could all make it regardless of our stand mixer or bread maker circumstances.

Gruyere and Green Olive Rolls

I used a soft bench scraper to help me gather the dough and knead it across the floured work surface.

Gruyere and Green Olive Rolls

The dough will be tacky but not overly sticky. It shouldn’t completely coat your hands in a sticky mess. Add a sprinkling more flour if it does.

Knead the dough by hand for about 8 minutes until it forms a cohesive ball and is smooth on the top.

Gruyere and Green Olive Rolls

Just about like this!

Gruyere and Green Olive Rolls

Into a greased bowl to rest for about 2 hours or until doubled in size.

I cover the bowl in plastic wrap to keep the dough from forming a crusty skin as it rises, and leave the dough to rest in a warm place to rest and rise.

Gruyere and Green Olive Rolls

Ready your sliced green olives and grated Gruyère cheese while the dough is rising. We’re also going to need additional flour for dusting the work surface.

Gruyere and Green Olive Rolls

The dump. It’s pretty technical.

Gruyere and Green Olive Rolls

Flip the dough to make sure that bottom and top are just lightly coated in flour.

Gruyere and Green Olive Rolls

Get in there and manhandle the dough a bit.

Work the dough into a 9×12-inch rectangle by using your fingers to nudge and spread the dough.

Gruyere and Green Olive Rolls

Press the corners out.

Gruyere and Green Olive Rolls

Patch any holes where your fingers got a little overzealous and poked through.

Gruyere and Green Olive Rolls

Generously sprinkle Gruyère cheese.

Gruyere and Green Olive Rolls

Generously sprinkle sliced green olives.

Gruyere and Green Olive Rolls

Generously grind fresh black pepper.

Gruyere and Green Olive Rolls

Roll from the long end of the dough away from you, creating a relatively tight coil.

Gruyere and Green Olive Rolls

Finish the dough seam side down and press lightly.

Gruyere and Green Olive Rolls

Divide the dough in half or in quarters. Even quarters will create loaves large enough to share between two people.

Gruyere and Green Olive Rolls

For the four smaller loaves, I greased a 9×13-inch pan and pressed the loaves in. They expanded and baked up to nestle against one another in the pan.

Feel free to use a larger baking sheet for two loaves or for four loaves that you don’t want to touch while baking.

Gruyere and Green Olive Rolls

I used my finger tips to press down the dough a bit and expose some of the olive and cheese goodness!

Cover and allow the loaves to rest and rise again. About an hour if you can!

Gruyere and Green Olive Rolls

Beat an egg to wash over the eggs. The egg will create a lovely golden brown top for our rolls.

Gruyere and Green Olive Rolls

Lightly brushed with egg wash.

Gruyere and Green Olive Rolls

Allow the rolls to cool for about 30 minutes before serving. Pour beer.  Grab the mustard.  These rolls are chewy, savory, and cheesy.  Super satisfying!

Gruyere and Green Olive Rolls

Again:

Four Flours + Four Recipes Challenges + One Instagram #bakingbootcamp + Four Awesome Sets of Prizes!

The idea is simple!

• Make these Gruyere and Green Olive Rolls (they’re sooo delicious!) and take a picture of your creation!

• Follow @joythebaker and @kingarthurflour on Instagram

• Photograph your beautiful rolls and post them to Instagram with the hashtag #bakingbootcamp

• When you submit a photo, you’ll be entered to win a one year supply of King Arthur Flour and a Baking Essentials box valued at $250!! Official rules and details can be found here.

By entering the challenge you’ll also have amazing cheesy rolls in your kitchen, so… you really can’t lose.

Thanks to King Arthur Flour, whose Gruyère-Stuffed Crusty Loaves served as the inspiration for this recipe.

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Baking Bootcamp: Gruyere and Green Olive Rolls

  • Prep Time: 24 hours 30 minutes
  • Cook Time: 0 hours
  • Total Time: 24 hours 30 minutes
  • Yield: two large or four small loaves 1x
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Ingredients

Scale

For the Starter:

  • 1 1/4 cups King Arthur Unbleached Bread Flour
  • 1 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 1/2 cup warm water

For the Dough:

  • all of the starter
  • 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water
  • 1 teaspoon salt
  • 3 1/2 cups King Arthur Unbleached Bread Flour
  • 1/2 teaspoon instant yeast

For the Filling:

  • 2 1/2 cups grated Gruyère cheese, or the grated/shredded cheese of your choice (sharp cheddar, or a mixture of provolone and mozzarella are tasty)
  • 1 cup coarsely chopped green olives
  • 1 teaspoon coarsely ground black pepper

Instructions

  1. To make the starter, mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a large measuring cup or small bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it’ll become bubbly.
  2. To make the dough, combine the risen starter with the water, salt, flour, and yeast. Stir until thick and well combined in a bowl then dump onto a well floured work surface to knead by hand until soft and smooth, about 8 to 10 minutes.
  3. Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, until doubled in size.
  4. Gently deflate the dough, and pat and stretch it into a 3/4″-thick rectangle, about 9″ x 12″. Use your finger tips and hands to stretch out the dough. No rolling pin required. Sprinkle with the grated cheese and olives.
  5. Starting with a long side of the dough, roll it into a log, pinching the seam to seal. Place the log, seam-side down on a lightly floured surface.
  6. Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased baking sheets or 9×13-inch pans, cut side up. Use your fingers to press the rolls down and spread them open a bit to more fully expose the cheese.
  7. Cover loosely with a clean kitchen towel and let it rise for 1 hour until it’s puffy but not necessarily doubled in size. Towards the end of the rising time, place a rack in the upper third of the oven and preheat the oven to 425°F.
  8. Lightly brush loaves with egg wash.
  9. Place in the oven to bake.
  10. Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.
  11. Slice into wedges and serve warm with mustard. Rolls will last, well wrapped at room temperature for up to 4 days. They are best reheated gently in the oven or toasted before serving.

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Filed Under: Baking 101, Bread, Recipes, Savory

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Comments

  1. BDay

    November 21, 2017 at 10:13 am

    Made these a few years ago for holiday party and they were a hit! I’m pleased to see the posting is still up. I’m going to recreate the magic for office party 2017. Thanks, @joythebaker!

    Reply
  2. Julie

    April 19, 2015 at 4:58 pm

    Coincidentally the two recipes I pulled for Sunday dinner were both yours – I made these as well as your Vegan Carrot Jalapeno soup (only I used chicken broth so it wasn’t vegan). Both were excellent!

    Reply
  3. Laura

    March 28, 2015 at 3:53 am

    Hi Joy, The actual recipe is no longer listed on this page.. just shows [amd-zlrecipe-recipe:39] after your picture demonstrations. Is it possible to repost it? I made them once, but wanted to try it again. Thanks!

    Reply
    • joythebaker

      March 29, 2015 at 3:04 pm

      Hello Laura! I was having an issue with the plugin, but it’s all fixed now! The recipe should be available now! Thanks for letting me know!

      Reply
  4. Moxie

    December 8, 2014 at 4:15 pm

    Forgive my lack of eloquence, but these rolls are so damn good I can’t even find the right words to adequately describe just how freakin’ awesome they are!

    My husband and I devoured all four rolls as soon as they came out of the oven. Next time I’m making a double batch.

    Do yourself a favor, make these gruyere and green olive rolls today!

    Reply
  5. The Queen of Dreaming

    December 3, 2014 at 2:36 am

    Oh gosh, can I have one this now?

    https://justsem.wordpress.com/

    Reply
  6. Jenn

    November 28, 2014 at 3:53 pm

    I should note that unlike April and Courtney’s comments, my starter isn’t crumbly. It just kind of looks like dough after it’s been set aside to rise for a few hours. And I opened a brand new packet of instant yeast for this. Thanks.

    Reply
  7. Jenn

    November 28, 2014 at 3:51 pm

    My starter isn’t very wet at all – it looks like a dry dough that has risen. Hoping this will still work out when I need to mix it into the rest of the dough ingredients…

    Reply
  8. Courtney Soifer

    November 25, 2014 at 1:19 pm

    I’m with April a few posts above. I’ve tried to make the starter twice now and each time it has been dry and sort of crumbly looking as opposed to nice and bubbly. Thoughts on what went wrong? Will it still work even though it’s not bubbly. My yeast is brand new so I don’t think that’s the problem…

    Reply
    • Suzie

      November 25, 2014 at 2:16 pm

      Use instant yeast

      Reply
      • Courtney Soifer

        November 25, 2014 at 8:03 pm

        Hi Suzie – I used active dry yeast, which Joy indicated we could sub 1-1 with instant yeast….any other thoughts??

        Reply
        • Suzie

          November 25, 2014 at 9:30 pm

          Instant yeast always works, it’s great and inexpensive try it. Happy baking and Happy Thanksgiving !!!!!!

          Reply
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