Olive and Cheese Rolls</tile> <meta name="foodtype" content="bread"> <link rel="stylesheet" type="text/css" href="style.css"> </head> <body> From Cooking Light <ul> <li>½ tbsp instant yeast</li> <li>¾ cup warm water</li> <li>3 2/3 cups bread flour</li> <li>½ cup whole wheat flour</li> <li>¾ cup milk</li> <li>2 tbsp fresh oregano</li> <li>1 tsp salt</li> <li>1 tsp olive oil</li> <li>3 tbsp chopped olives</li> <li>½ cup Asiago or Parmesan cheese</li> </ul> <p>Mix the yeast, water, flour, milk, oregano, salt, and olive oil at medium speed in a mixer fixed with a bread hook until smooth and elastic. Put the dough in an oiled bowl and let rise until doubled in size, about 45 minutes.</p> <p>Punch the dough down and let rest for five minutes. Gently knead the olives into the dough and let rest ten minutes more. Heat the oven to 375.</p> <p>Punch the dough down again and divide it into sixteenths. Roll each piece into a ball, put the pieces on greased baking sheets, cover with plastic wrap, and let rise until doubled in size, about 30 minutes.</p> <p>Cut an X into the top of each roll. Bake for 18 minutes; sprinkle with cheese as soon as the rolls come out of the oven.</p> </html>