Makes 12 rolls
½ cup milk, room temperature
¼ cup plus 2 tablespoons water, room temperature
1 tablespoon olive oil
¾ teaspoon salt
1 tablespoon granulated sugar
1½ cups whole wheat flour
1½ cups bread flour
½ cup Kalamata olives, pitted and roughly chopped
1 teaspoon herbes de Provence
2¼ teaspoons yeast, active dry, instant or bread machine
Calories 83 (28% from fat) • carb 13g • pro 2g • fat 3g • sat fat 0g • chol 0mg • sod 232mg • calc 15mg •
Place ingredients, in the order listed, into the bread pan fitted with the kneading paddle and secure in the Cuisinart Bread Maker. Press the menu button to select the dough program. Press start to mix, knead, and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Preheat oven to 350°F and line a baking sheet with parchment paper.
Divide the dough into 12 equal pieces. Roll each piece into an oval and place on a prepared baking sheet and cover with plastic. Allow to rest for about 30 minutes until the rolls have about doubled in size. Once rolls have doubled cut 2 small slashes across each roll with serrated knife and dust with whole-wheat flour. Bake in preheated oven for about 20-25 minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack.
Note: This recipe can also be shaped into one large oval loaf. Follow the same instructions and then bake for an additional 10 minutes.