Don’t worry if these black olive buns with herbs look too dark. When I saw them the first time, after taking them out of the oven, I was scared I’d burned them. But think about it. We’re using whole wheat flour, paprika and green herbs!
What inspired me to make these buns was wanting to have bread but wanting to have good bread that’s not “boring.” So I asked myself which ingredients go together that I can add to the dough? At first, I experimented with just thyme, rosemary and garlic powder. The measurements were a bit off, but the outcome wasn’t bad at all. The second time around, I added paprika and added less amounts of thyme, rosemary and garlic powder. They turned out great!
These, of course, can sandwich deli, tofu strips or anything you like to eat with them. However, they can be eaten on their own. They taste like mini pizza rolls without the moisture. Don’t get me wrong, they have their own unique characteristics, but they are a lot like pizza because of the herbs and the olives. My black olive buns with herbs are very delicious nonetheless!
These pictures alone are making my mouth water. These buns are not exactly low in calories, but they sure aren’t high in them either, due to the fact that there isn’t any oil or animal products added to them.
These black olive and herb buns are spongy enough to make you addicted, and crunchy on the outside to satisfy your crunch cravings. I start munching on them as soon as they come out of them oven. They’d be steaming hot but I don’t have the patience or willpower to wait for them to cool.
And finally, here’s the recipe. You can always try adding other herbs and spices. If you do, be sure to comment under this recipe to share the love! Enjoy!
Black Olive Buns with Herbs Recipe
- 1 1/2 cups unbleached lour
- 1/2 cup whole wheat flour
- 2 tbsp instant yeast
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tsp salt
- 1/2 cup sliced black olives
- 1 cup warm water
In a large bowl, thoroughly mix dry ingredients.
Add water and form into a dough.
The dough shouldn’t be sticky when you’re done forming it into a ball. If it’s still sticky add a little bit of flour and knead again.
Add sliced olives and incorporate well with the dough. Form into a large ball.
Cover bowl and leave dough to rise for an hour.
Uncover dough and knead for a few minutes. Cover dough again and leave it to rise again for another hour.
Preheat your oven to 450 F.
Line a baking tray with parchment paper.
Uncover dough and knead for a couple of minutes. Form dough into (roughly) 9 balls and place on the tray.
Place tray onto the middle tray in the oven so they don’t burn.
Let balls bake for 15-25 minutes or until you stick a toothpick in them and it comes out clean.
Let them cool before serving them.