[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.
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!
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.
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.
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.
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!
Our starter flour to… start. Get a load of this backhanded pour.
Salt, too.
Yeast. What we’re coaxing to life.
Stir the flour, salt, and yeast together well.
Stir in warm water.
The flour will absorb the water quickly. That’s right!
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.
For the bread dough we’re back at it with the bread flour.
More yeast for the bread dough.
Salt for the bread dough as well and stir!
Add the starter and more water to the flour and yeast mix to create a rather stiff dough.
I wanted to make this dough by hand so we could all make it regardless of our stand mixer or bread maker circumstances.
I used a soft bench scraper to help me gather the dough and knead it across the floured work surface.
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.
Just about like this!
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.
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.
The dump. It’s pretty technical.
Flip the dough to make sure that bottom and top are just lightly coated in flour.
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.
Press the corners out.
Patch any holes where your fingers got a little overzealous and poked through.
Generously sprinkle Gruyère cheese.
Generously sprinkle sliced green olives.
Generously grind fresh black pepper.
Roll from the long end of the dough away from you, creating a relatively tight coil.
Finish the dough seam side down and press lightly.
Divide the dough in half or in quarters. Even quarters will create loaves large enough to share between two people.
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.
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!
Beat an egg to wash over the eggs. The egg will create a lovely golden brown top for our rolls.
Lightly brushed with egg wash.
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!
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.
Print
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
Ingredients
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
- 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.
- 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.
- Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, until doubled in size.
- 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.
- 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.
- 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.
- 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.
- Lightly brush loaves with egg wash.
- Place in the oven to bake.
- 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.
- 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.
71 Responses
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!
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!
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!
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!
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!
Oh gosh, can I have one this now?
https://justsem.wordpress.com/
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.
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…
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…
Use instant yeast
Hi Suzie – I used active dry yeast, which Joy indicated we could sub 1-1 with instant yeast….any other thoughts??
Instant yeast always works, it’s great and inexpensive try it. Happy baking and Happy Thanksgiving !!!!!!
Do you see any problem with making the recipe through the rolling/slicing before the second rise and placing in the refrigerator overnight? Then the second rise (grated will take longer) before baking?
I tried to make the starter last night, but it never became bubbly and still looks really dry this morning. Hmm… any tips? I’ve never made starter before…
What is the deadline for this challenge? I don’t see it written on this post. Is it just me totally not paying attention?
it’s december 14th!
Yum this looks entirely delicious!! Thanks for the recipe!
maybe I missed it, but is there a deadline for this contest?
Yes! December 14th!
Now I have tasted them. No going back to any other ones. So delicious!!!!
This was a wonderful recipe. I made it yesterday for a dinner party and it was a huge hit with creamy Roasted Cauliflower Parsnip Soup and a spinach salad. I made the recipe exactly as written (changed to weight measurements though so I can do it the same again) I did however, change the shape of the finished product. With a sharp knife I cut the long roll into 1″ slices. I placed the first slice on a parchment lined baking sheet and layered each slice partially overlapping the other. This created one decorative long loaf when baked with bumps and texture which added a different visual to the bread. The bread came out wonderful and our guests all wanted to take the few remains home. Thank you for sharing this wonderful recipe.
Oops! I see the egg wash on the recipe listed here. Got mine off the KAF site.it didn’t show it. Really.
Easy recipe. The directions, however, don’t include the egg wash although your blog pictures do. I really stuffed mine!
Delicious… decided…sunday night foootball gameplan. Olive gruyere cheese rolls. Beer for dh and a root beer for me
Yes u did forget egg wash
Hi joy! I am finishing up pastry school and need to bake a bread for a final. What do you think about these? Final worthy?
Or let me know if you have any other suggestions! Thanks you much :) Jeantte
Hi joy! I am currently in pastry school and need to present a bread for a final. I am thinking about making these!!! What do you think? Is there any other bread you would suggest. I want something fun and playful but mostly delicious and I think these would do the trick.
Also for the starter…the salt won’t kill the yeast?
Beautiful bread…and lovely lace top! Please share details of the pretty top too:-)
FYI, forgot egg wash in instructions, I think
thank you!
just made them they are looking good few more minutes in the oven to go
Joy, where did you get that adorable shirt?
Also, I can’t wait to make this. Can I do a simple 1-1 sub of the active dry yeast?
The shirt is an old Zara and yes you can 1-1 substitute active dry yeast!
These are so perfect. I love how large they are, it would definitely be hard to share one! Haha
I think it is perfect the way it is, delicious! I am crushing on this delicious recipe! Loving the flavors. Olive is probably my all-time fav, but I love just about any kind of rolls. Love this recipe! Pinned!!!!!so I can try Anyways if anyone is looking for good chocolate candies feel free to go to thecandylandstore.com
I think it is perfect the way it is, delicious! I am crushing on this delicious recipe! Loving the flavors. Olive is probably my all-time fav, but I love just about any kind of rolls. Love this recipe! Pinned!!!!! so I can try…. Anyways if anyone is looking for good chocolate candies feel free to go to thecandylandstore.com
How does one enter using Facebook? Thank you.
I can’t wait to make the fabulous rolls! I make bread, cake and cupcakes quite often. Joy, PLEASE share where I could find a lace blouse like the one you are wearing, gorgeous! Or at least the brand?
Thank you!! :)
it’s an old blouse from Zara.
Not that I’m a fan of King Arthur bread flour or anything but I buy it in 50 pound sacks. The all purpose too.
These are great and all, and I’ll most likely be making them tonight – but let’s get to the more serious point and talk about that darling little shirt you’re wearing…
this shirt is proving to be more popular than the rolls…
I have a sourdough starter in the fridge, but am new to baking with it. Do you think 1 cup of fed sourdough starter would work in place of this one?
This looks and sounds delicious! Will the lack of sugar in the starter affect the rise? I thought salt tempered the yeast’s action?
it’s a slow rising starter.
Hey Joy! Just wanted to clarify something. You say warm water for the starter in the actual blog post but cool water in the recipe. Can you let me know which is correct? Thank you!
Sorry about that! Warm water all around!
Salt in the starter…did I read that correctly???
yes that’s correct!
Aww! I love this installment. You are a baking genius! Why couldn’t we make cinnamon rolls savory? Duh! I had never even thought of it. Thanks for the awesome share!
xx, Hailey
http://www.pendeltonplace.com
I can’t enter (no smartphone, which is a requirement to use instagram, boo), but I love cheesy bread.
i want nothing more than to make a muffaletta on this bread. Too crazy?
Will active yeast work?
yes. active dry yeast will work well!
I have mismatched measuring cups/spoons too. I think it adds a little quirk to my baking. Can’t wait to make these rolls!
OK…I love all the things you do, but I can’t wait for the rain to come and I’m going to take the day off and cook…and these are going to be first in the line up! They look and sound so wonderful. Nothing like homemade bread to make a happy day!
LInda
Can you clarify the ingredient quantity under all the starter for the dough portion?
i’m not sure i understand your question.
I was looking on my phone originally and the way the 1c + 2 Tbsp to 1 1/4 c of lukewarm water was list it was on two lines and I could not figure it out.
I look on here and it is all one line so I understand.
Thank you!!
Can I substitute for the olives?
Sure!
Wow!! Love the rolls!! I had the same desire to be a hand model!! Alas, grandma told me not to put yeast near salt too early…I’m crushed now, but I’m going to try this and do it anyway!! Thanks for sharing!
Same! I just tried the salt in with the yeast, but I’m worried…
Again I want to compliment you on the photos. The tender handling of the dough shows how much you love what you do. I am the only one in my household that loves olives. I will make this for me to enjoy. Can these be frozen?
Wow this looks tasty, on my next to bake list
hmm, any ideas for olive substitutes?
Love the flavours in there, and I love Jon’s step-by-step photos! Also, my measuring cups are in six different colours/shapes/types plus three of them I bought in another country.. whoops!
A hand model, I never would have guessed it! I can see you doing one of those Jergens hand lotion commericals. :-) Anyways. I second your essentials, I use those things daily, except for the bench knife, which is something that is on my list of next items to get. In the mean time I’ve been using my huge chef’s knife, which is dangerous!
Isn’t bread making wonderful looks so yummy, hey I really like the lace top. Thanks for sharing. Paulette
Wow! I’m salivating… :)
xx,
E.
http://www.theslowpace.com
I might be able enter the give away but the flavor combo here has me reaching for the bread flour and olives!. Joy this is fantastic recipe for bread roll!