At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 15 rolls
• Prep time: 30 minutes, plus 90–120 minutes rising
• Cook time: 30–35 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 15 rolls.

• Calories: 170 kcal
• Protein: 6 g
• Carbohydrates: 31 g
• Fat: 2 g
• Sodium: 356 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Dough and Filling

Have these measured and ready before you begin.

• 4 2/3 cups to 5 cups (1.1–1.2 liters by volume) all-purpose flour
• 3/4 cup plus 1 tablespoon (200 ml) warm water
• 3/4 cup plus 1 tablespoon (200 ml) warm milk
• 2 teaspoons (10 ml) fine salt
• 2 teaspoons (10 ml) granulated sugar
• 20 g fresh yeast, or 7 g (2 1/4 teaspoons) instant yeast
• 2 tbsp plain yogurt
• scant 1/2 cup (100 ml) pitted black olives

For the Top

• 1 egg yolk
• 1 tablespoon milk, for the egg wash

Directions

1. Stir together the warm water, warm milk, yeast, and sugar until the yeast begins to activate.

2. Mix in the yogurt and salt, then add the flour gradually and knead until the dough is smooth and no longer sticky.

3. Cover and let rise until doubled, 60–90 minutes. Divide into 15 pieces.

4. Flatten each piece, place olives in the center, close the dough around them, and roll into a smooth ball.

5. Proof 20–30 minutes, whisk the yolk with the milk, brush the rolls, and bake at 355°F (180°C) for 25–30 minutes.

6. Cool to room temperature before serving.

Sources

1. USDA FoodData Central — April 2026 data release