Ingredients (makes 12-18 small rolls)
For the Tangzhong
- 80ml whole milk
- 20g strong flour
For the green olive tapenade
- 150g pitted Chalkidiki olives
- 1 clove of garlic
- 1 tbsp capers in brine
- 1 tbsp finely chopped parsley
- ½ tsp lemon zest
- 2 tbsp extra virgin olive oil
For the whole thing
- 300g strong flour
- 10g sugar
- 5g salt
- 50g Greek yogurt
- 75ml whole milk
- 7g dried yeast
Method
Start by making the tapenade. Put all the ingredients in a small blender and blitz to form a loose paste.
To make the dough, start by making the tangzhong. Put the milk and flour in a saucepan and stir over a medium heat until the milk thickens. Leave to cool.
To make the dough, put all the ingredients including the tangzhong but without the butter in the bowl of a stand mixer and mix on a low speed until the dough comes together. Add the butter and continue kneading for a further 10-15 minutes at a low to medium speed. The dough must be smooth and glossy and come away from the dough hook. Put in a slightly greased bowl, cover and leave in the dough proofing setting in your oven or somewhere a little warm around 30C until it doubles in size.
Take the dough out of the oven, cut in half and roll out each half of a floured surface into an oblong 2mm thick. Cut the oblong in half and then in strips so that you have 12 strips alltogher. Repeat with the other half of the pastry. Spread the olive tapenade onto the dough strips.
Butter 2 muffin trays. Roll each strip of dough onto itself at a slight angle so that you can see the previous layers of the olive so that you have something like a little flower. Place the little rolls into the tin, cover and leave to double up in size.
Preheat the oven to 180 C. Bake the rolls until golden, 25-30 minutes and serve warm.