Mediterranean Dinner Rolls

Mediterranean Dinner Rolls

Print Recipe

Yield

32 rolls 32 rolls

Difficulty

Intermediate Intermediate

Prep Time

0:35 0:35

Bake Time

20 to 25 minutes 20 to 25 minutes

Rise Time

2 hours 2 hours

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Ingredients

1/2 cup warm water (100° to 110°F)
2 envelopes Fleischmann's^® Active Dry Yeast
1 tablespoon sugar, divided
2 cups warm milk (100° to 110°F)
1/4 cup olive oil
2 teaspoons salt
1 teaspoon leaf thyme
1 teaspoon leaf oregano
1/2 teaspoon garlic minced
1/4 teaspoon crushed rosemary
3-1/2 cups whole wheat flour
1/2 cup old-fashioned oats
1 tablespoon ground flax seed
2-1/4 to 2-/3/4 cups all-purpose flour
1/3 cup finely chopped Kalamata olives
1/2 cup crumbled Feta cheese
1/4 cup shredded Parmesan cheese
1/4 cup chopped sun-dried tomatoes

Directions

Combine water, yeast and 1 teaspoon sugar in a large mixing bowl; let sit 5 minutes for the yeast to foam. Add milk, oil, remaining sugar, salt, thyme, oregano, garlic, rosemary, whole wheat flour, oats and flax. Beat for 2 minutes. Add 1 cup all-purpose flour, olives, cheeses and tomatoes; gradually add enough remaining all-purpose flour to make a soft dough.
Knead on a lightly floured surface for 6 to 8 minutes until dough is smooth and elastic. Place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free area for 1-1/2 hours or until double in size.
Divide dough into 32 equal pieces. Roll each into a ball and place on a greased baking sheet. Cover; let rise for 30 minutes or until doubled. Bake in a preheated 425°F oven for 10 minutes. Reduce heat to 375°F and bake for 10 to 15 additional minutes.
Recipe Note: if desired, brush risen rolls with water and sprinkle with additional Parmesan cheese or thyme.

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