Olive brioche rolls

Step 1/11

• oven

Cut the top of the garlic bulb off, exposing the cloves. Put the garlic bulb in an aluminium foil, drizzle olive oil, salt and black pepper. Wrap the bulb in foil and place in a ramekin, bake in a 180 degree celsius for 1 hour

Step 2/11

• 16⅔ g milk
• ⅛ egg
• 50 g active dry yeast
• 1 g active dry yeast
• 4⅛ g caster sugar
• ⅞ g salt

• stand mixer with dough hook

Put milk and eggs into a bowl of a mixer then add flour. Add the yeast, salt, sugar and softened butter

Step 3/11

Mix on slow speed for 4 minutes then increase the speed to medium and mix for a further 10 minutes until dough comes away cleanly from the sides

Step 4/11

• bowl

Form the dough into a ball and put it into a floured bowl. Cover and leave for 45 minutes

Step 5/11

• 11⅔ g jarred black olive
• ⅓ cloves garlic
• ⅛ tbsp olive oil

• food processor

In a food processor, place olives, 2 roasted garlic cloves, olive oil and black pepper. Blend until smooth. Set aside.

Step 6/11

• rolling pin

Lightly flour a work surface and roll the dough into a rectangle roughly the size of an A3 sheet of paper

Step 7/11

Spread filling evenly across the dough

Step 8/11

With the long side facing you, fold in half lengthways to enclose the filling. Do it for the top and the bottom. Slice 12 strips widthways

Step 9/11

• knife

Next, use a sharp knife to cut twice down the length to each strip to make three strands. Plait the three strands together and repeat to make 12 buns.

Step 10/11

• muffin tin

Take each plait and roll it up along its length to create a knot. Grease 12 cup muffin tray and pop the knots into the tray. Cover and allow to prove for 1 hr

Step 11/11

Brush the knots with egg glaze and bake it for 15-20 mins until golden

Enjoy your meal!