Full confession: These were supposed to be whole wheat feta, kalamata olive rolls with chopped fresh spicy oregano from my garden but someone forgot to add in the fresh spicy oregano. Hmmm.
In my defense I was in full swing making several recipes at one for my German Food Page on about.com. So things were a bit hectic in the kitchen.
There were other missed opportunities. In my kitchen cabinets live both sugar and salt I've infused with oregano and spicy oregano. Should have used one or both.
I first saw a version of this recipe in one of my German food magazines. I adapted it using a Whole Food recipe. omitting the butter and substituting kalamata olive oil for butter. The recipe also called for baking the rolls in a muffin tin which I found very handy and sorta fun.
Dense and full of flavor, these came out super delicious. Even if I am still kicking myself for missing the adding fresh oregano opportunity.
Whole Wheat Kalemata Olive Rolls
- 1+1/2 cup whole wheat flour
- 1 package dry yeast
- 2 tablespoons sugar
- 1 tablespoon salt
- 2+1/2 tablespoons kalamata olive oil
- 1 cup all purpose flour
- 1 cup feta cheese chopped into small cubes
- One cup of chopped pitted kalamata olives
- Whisk together the whole west flour, dry yeast, sugar and salt.
- Mix in the olive oil.
- Add the all purpose flour and knead with your hands to combine throughly.
- Cover the bowl with a dish fowl and let stand in a warm place for one hour or until the dough has doubled in size.
- Spray or grease a 12 well cupcake/muffin tin and set aside.
- Gently stir in the olives and then the feta cheese.
- Scoop the dough into the prepared muffin tin.
- Set in a warm place for one hour to let the dough rise again.
- Preheat oven to 350 degrees F.
- Bake rolls for 20 minutes or until the tops stat to brown.
- Remove from oven, let the rolls stand in the muffin tin for 10 minutes then remove them, transfer to a wire rack to cool.