Mediterranean Dinner Rolls

All the flavors of the Mediterranean!  Serve with pasta or pile on the sandwich toppings for a hearty hand-held meal!


Details

Difficulty

Moderate

Yield

32 rolls

Prep Time

35 minutes

Rise Time

2 hours

Bake Time

20 to 25 minutes

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.