by David Fisco
27 December 2015
Word count: 289
Bread | Frying

These hearty dinner rolls are perfect for winter dinners. You won’t need to serve butter as they have enough butter and olive oil in them.

  • 4 cups unbleached all-purpose flour, divided
  • .75 cup milk, room temperature
  • 2 large eggs, beaten and at room temperature
  • 4 Tablespoons butter, melted
  • 2 teaspoons table salt
  • .5 teaspoon freshly-ground black pepper
  • .25 cups warm water
  • 2 Tablespoons sugar
  • 1 package (.25 ounce) yeast
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 can pitted black olives, chopped
  • .5 stick butter
  • .5 cup olive oil

In a large bowl, or stand mixer, combine 2 cups of the flour, milk, eggs, melted butter, salt and pepper.

Combine the warm water, sugar and yeast in a small bowl to proof. When the yeast begins to grow, pour it into the mixing bowl and throughly combine these ingredients. Kneed in the remaining flour and place, covered, in a warm area to rise until doubled.

In a skillet, combine the onion, garlic, olives, butter and olive oil. Sauté over medium heat until the onion is tender and most of the water has evaporated. Set aside to cool.

In a deep fryer, begin heating your cooking oil to 375 degrees Fahrenheit.

When the dough has doubled, knead the fried mixture into the dough. Then pat the dough out on a floured surface. It should measure approximately 10” x 10”. Using a 2” round cookie cutter, cut circles of dough for frying.

Invert a metal rack on a bed of paper towels for wicking the oil away from the fried dough.

Place a few of the dough disks in the fryer and fry until golden brown. Place on the inverted metal rack to drain and cool the dough. Serve warm.