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Olive-Rosemary Buns Recipe

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This recipe for Olive-Rosemary Buns is from The McDonnel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb (grapefruit-size) portion of Master Recipe Bread
1 tbsp olive oil
1/3 c packed finely chopped green olives
2 tsp finely chopped fresh rosemary

Directions:
Directions:
Hold dough and dust top with flour, quickly shape into ball by stretching surface of cough around to bottom on all four sides, rotating dough a quarter turn as you go.
On lightly floured surface, roll dough into 12-10 inch rectangle, adding only enough additional four to keep dough from sticking but not too much so it is dry.
Brush oil over dough, sprinkle with olives and rosemary. roll dough into tight log, starting at long end, pinch seam together. Cut into 8 pieces, arrange, cut-side up, on parchment paper-lined baking sheet.
Cover loosely and let stand in warm draft-free place 45 minutes or until dough is slightly puffed and no longer feels chilled.
Meanwhile, place oven rack in upper third of oven, place empty broiler pan on bottom oven rack. Heat oven to 475º. Place baking sheet with buns in oven. Immediately pour 1 cup of hot water into broiler pan, quickly close oven door to trap steam.
Bake 20-25 minutes or until golden brown. Cool on wire rack 15 minutes to serve warm or cool completely.

 

 

 

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