Olive Tomato Rolls

Ingredients

• 1 egg
• 1/4 cup extra virgin olive oil
• 2 1/4 cups warm water
• 1/4 cup warm water
• 1/4 cup olive juice, from a bottle kalamata olives
• 1 1/2 teaspoons salt
• 1/4 cup honey
• 1/2 cup sliced kalamata olive
• 1/2 cup chopped sun-dried tomato
• 1 small garlic clove, crushed
• 1 pinch thyme
• 4 cups whole wheat flour, unsifted
• 4 cups unbleached white flour, unsifted
• 1 (1/4 ounce) package fast rise yeast
• 1 egg white

Directions

1. 1

   Combine extra virgin olive oil, half of the chopped sun dried tomatoes, the thyme, and the crushed garlic in a food processor.

2. 2

   Mix yeast and 1/4 C 105-115 degree water and set aside.

3. 3

   In one large bowl, combine whole wheat and white flour.

4. 4

   In a second large bowl, combine the olive oil mixture, the beaten egg, the 2 1/4 C warm water, the Katamala olive juice, salt, olives, tomatoes, and prepared yeast.

5. 5

   Mix the flour into the oil mixture. Add more flour if the dough is still too moist.

6. 6

   Place dough in a greased bowl and cover with a damp cloth. Let the dough rise for one hour.

7. 7

   Roll the dough out onto a cutting board and punch down before cutting into eight pieces.

8. 8

   Shape the pieces into rolls and place on two greased cookie sheets. Cut the tops of the rolls with a knife, and cover with damp cloths for another hour.

9. 9

   Brush the rolls with the egg whites and bake in a 400 degree oven for twenty minutes.