The fifth recipe I made from the Breads Section of The Modern Baker by Nick Malgieri, was the one for Rosemary Olive Knots, on page 88-89. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
The
recipe makes 12 large rolls. I made only 6, using a half recipe as I
wasn't sure these would be a hit. I should have made the full recipe.
Ingredients were: all-purpose flour, salt, yeast, olive oil, and water
for the dough. The filling called for Kalamata olives, fresh rosemary,
olive oil, and black pepper.
This dough was easy to work with, just mixing in the food processor, a few rises, and folding with the bench scraper, essentially no real kneading, etc. Easy. There was a 30 minute rest in the refrigerator after forming it into a square, then a rectangle with the filling on half of the rectangle, folding it over and cutting into strips with a pizza wheel. It was fun shaping the strips into knots (okay, I can't braid and I can't knot dough, but it was fun anyway). Another rise, into the oven, and 30 minutes later, warm, delicious rolls. Definitely a repeat.