Name: Savory Rolls with Olives & Parsley Gremolata
Prep time: 30 min
Cook time: 20 min
Total time: 120 min
Ingredients: 2 teaspoons yeast; 1/2 cup warm water ((105 - 115 degrees F)); 2 teaspoons kosher salt (divided); 2 teaspoons granulated sugar (divided); 1 3/4 cups + 2 tbsp all-purpose flour; 4 tablespoons unsalted butter (cut into 1/2-inch pieces); 1 large egg; 1 large egg yolk; 1 cup (packed) roughly chopped flat leaf parsley; 2 teaspoons lemon zest; 3 garlic cloves (minced); 1/4 cup extra virgin olive oil; 4 ounces kalamata olives (pitted & roughly chopped)

These amazing savory rolls with olives and parsley gremolata are fantastic for dipping in soup or a little olive oil.

Savory Rolls with Olives & Parsley Gremolata

There are times when I am writing the story portion of my posts that I find it impossible to focus on the task at hand. This is one of those times. Of course, there will be a recipe. Savory Rolls with Olives and Parsley Gremolata, to be exact. Rolls that melt in your mouth and are rich with the briny flavor of olives and the fresh flavor of a classic parsley and lemon zest puree. However, I am having difficulties giving these rolls their due because of something that's on my mind.

Stepping up onto the soapbox.

A couple of weeks ago, you may or may not have heard that the Vancouver Canucks would be facing off against the Boston Bruins in the NHL Stanley Cup Finals. Having grown up in Vancouver as an avid hockey fan, that was a pretty big deal. The Canucks played their way to the finals two times in the past, the last time being in 1994, and have never won the cup. Yeah, we wanted it...and bad. I will spare you the blow-by-blow, but it is safe to say that the Canucks glimmer was snuffed out by game 7. Lord Stanley's cup went to Boston...on our home ice.

Now, of course I can get past this. After all, it is just a hockey game - though try telling that to two boys, 9 and 7-years old, decked out in their Canucks jerseys and hats, tears streaming down their faces as their favorite team stumbles and can't get up in the most important game of the season. Yeah, that kinda sucked.

It was what happened after the game ended that I'm having difficulties swallowing...that I am struggling to explain to my boys. Thousands of people had piled into downtown Vancouver to watch their Canucks battle for the cup on several enormous screens placed in various locations. Most of these people were there to have a good time, but left with the expected feelings of disappointment.

And then there were the others. The ones who went out into the city - my city - and looted stores, smashed car windows and lit police cars on fire.

It's not just that they cost the city and storeowners millions of dollars. It's not just that they left a black mark on Vancouver's reputation as a desirable travel destination. It's not just that they were complete idiots who would have rioted whether Vancouver won the cup or not. What bothers me the most is the flurry of so-called apologies that have come in the wake of the riots, and the complete lack of personal responsibility.

Social media - Twitter, Facebook - is playing a significant role in bringing the rioters to justice. If you want to light a police car on fire, it might be wise to take a look around to see who is filming your antics with their smartphone. Knowing that they would be caught, many of the rioters are coming forward to try to clear their names. The apologies are coming in the form of "I'm sorry I did, it, but that's not really like me at all." Really? Did you come to that realization after you smashed the fifth window or when your buddy told you he saw you on YouTube and you better hurry and 'fess up?

Are these the same people that later sue McDonald's because they spilled their coffee and didn't realize it would be hot? Or are they the ones that show up to court to face charges with expletives painted on their nails, which they freely show the judge during the hearing? My God, I need a cocktail just thinking about it.

So, as I am explaining the photos of the riots to my children, I will be sure to throw in a motherly speech about personal responsibility, about saying you're sorry and meaning it, about treating each other with compassion and respect. I know that no one is perfect and that we all made mistakes (I made at least twenty myself yesterday), but if we could all just learn to say, "I"m sorry" and then take steps to put things right, the world would be a much gentler place to live.

Climbing down from the soapbox.

Yeah, yeah - I know. This is a cooking blog and you just came here for a recipe and a few photos. Well, I don't throw a rant at you very often - in fact, I think this might be the first time - and I figured I was due. I promise that regular programming will resume with the next post.

The savory rolls recipe:

In a medium bowl, stir together yeast, water, 1 teaspoon salt and 1 teaspoon sugar. Let rest for 10 minutes to allow yeast to bloom (it will bubble on the surface).

In a large bowl, stir together flour, 1 teaspoon salt and 1 teaspoon sugar. Add butter and, using fingers, rub the butter into the flour until the mixture resembles a coarse meal.

Stir in the egg, egg yolk and yeast mixture until combined. Turn the dough out onto a well-floured surface and knead until the dough is smooth, 5 to 10 minutes. The dough is rather sticky, so you may need to add extra flour along the way.

Place the dough into an oiled bowl, cover with a kitchen towel and allow to rise in a warm, draft-free location until it doubles in size, about 1 hour.

Meanwhile, place the parsley, lemon zest, garlic and olive oil in a food processor and blend until combined. Transfer to a small bowl and stir in olives.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Turn the dough out onto a well-floured surface, form into a rectangle and roll to form an 18- by 9-inch rectangle. Spoon the parsley mixture down the center of the rectangle and spread until it almost reaches the edges.

Starting from one long edge, roll the dough until it forms a long tube. Cut the roll into pieces that are ¾ to 1 inch wide.

Lay the pieces on the prepared baking pans and brush lightly with olive oil.

Bake until the rolls are golden brown, rotating the pans halfway through baking, about 20 minutes. Let the rolls cool. Serve.

Other savory roll recipes:

Cookin' Canuck's Cream Biscuits with Prosciutto & Parmesan Cheese
The Pioneer Woman's Buttered Rosemary Rolls
Brown Eyed Baker's Soft Cheese & Pepperoni Bread
The Purple Foodie's Pesto Bread Rolls

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Savory Rolls with Olives & Parsley Gremolata

These amazing savory rolls with olives and parsley gremolata are fantastic for dipping in soup or a little olive oil.

5 from 1 vote

Print Pin Rate

Course: Bread

Cuisine: Mediterranean

Keyword: Rolls

Prep Time: 30

Cook Time: 20

Resting Time: 1 10

Total Time: 2

Servings: Servings

Calories: 190kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 teaspoons yeast
½ cup warm water (105 - 115 degrees F)
2 teaspoons kosher salt divided
2 teaspoons granulated sugar divided
1 ¾ cups + 2 tbsp all-purpose flour
4 tablespoons unsalted butter cut into ½-inch pieces
1 large egg
1 large egg yolk

Parsley Gremolata:

1 cup (packed) roughly chopped flat leaf parsley
2 teaspoons lemon zest
3 garlic cloves minced
¼ cup extra virgin olive oil
4 ounces kalamata olives pitted & roughly chopped

Instructions

In a medium bowl, stir together yeast, water, 1 teaspoon salt and 1 teaspoon sugar. Let rest for 10 minutes to allow yeast to bloom (it will bubble on the surface).
In a large bowl, stir together flour, 1 teaspoon salt and 1 teaspoon sugar. Add butter and, using fingers, rub the butter into the flour until the mixture resembles a coarse meal.
Stir in the egg, egg yolk and yeast mixture until combined.
Turn the dough out onto a well-floured surface and knead until the dough is smooth, 5 to 10 minutes. The dough is rather sticky, so you may need to add extra flour along the way.
Place the dough into an oiled bowl, cover with a kitchen towel and allow to rise in a warm, draft-free location until it doubles in size, about 1 hour.
Meanwhile, place the parsley, lemon zest, garlic and olive oil in a food processor and blend until combined. Transfer to a small bowl and stir in olives.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Turn the dough out onto a well-floured surface, form into a rectangle and roll to form an 18- by 9-inch rectangle. Spoon the parsley mixture down the center of the rectangle and spread until it almost reaches the edges. Starting from one long edge, roll the dough until it forms a long tube. Cut the roll into pieces that are ¾ to 1 inch wide. Lay the pieces on the prepared baking pans and brush lightly with olive oil.
Bake until the rolls are golden brown, rotating the pans halfway through baking, about 20 minutes. Let the rolls cool. Serve.

Notes

Adapted from Bon Appetit Magazine

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

5 from 1 vote (1 rating without comment)

Savory Rolls with Olives & Parsley Gremolata