These Greek Olive stuffed rolls are made without yeast. They don't have to be filled with olives, put whatever you want inside, but just be sure to make them. I love this bread!
This is an updated post from 2016.
These easy to make, no rise required stuffed rolls are yeast free. The dough rises soft and pillowy with the use of baking powder as they bake. No they aren't gluten free, but they are dairy free and can be filled with just about anything.
The dough for these stuffed rolls is made with orange juice and olive oil. No, I did not detect the taste of oranges in this dough but it does give the dough a gorgeous orange color.
I love olives, though I know that besides anchovies or oysters, the olive is sadly, not so well liked. Maybe it's because of those horrid olives that came out of a can that my mother force fed me as a child. Today's olives, fresh from the olive bar, are so worth trying. You'd be amazed at the differences in taste with each variety.
Regardless, fill these tender rolls with chocolate or artichokes and roasted red peppers. Tuck in lots of garlic. Pine nuts. Pepperoncini. Just use what isin the fridge or pantry. Stuff them as you might stromboli. I really must try that!
Gluten free, I am not! I adore bread every which way and no doubt I inherited this gene from my Grandma. Grandma always told me that you could take away her cake, but never her bread. She loved her bread and had many bread cookbooks to prove it. She probably said this…
Or may have said this…
But I say this…
So… whenever I bake bread I am reminded of her. The truth is I love bread probably as much as she did.
Growing up we had one type of bread in our house and that was sandwich bread. My mom once bought the squishy white bread sold in primary colored plastic bags.
The squishy white bread contained lard, which we quickly discovered when we proceeded to toast the bread. It seems my dad had no problem eating bacon, but bread with lard is a no-no! After that it was strictly Pepperidge Farm, which I still enjoy to this day.
It’s kind of crazy when I tell you what I have on the bottom shelf of my fridge. Besides various left overs, I have a lot of bread. I have corn tortillas and flour tortillas. I have left over focaccia from the farmer’s market. I have brioche buns that I used for burgers.
I have leftover garlic bread from a party last weekend. I have an unopened box of English muffins that I thought my mom would eat when she was here, but they still remain unopened, and I have an Italian wheat bread by Udi’s, that I use for my every day toasting bread.
Yesterday when Manservant wanted a sandwich I didn’t have regular white bread, so I had to use the brioche bun. But today when he wanted an egg sandwich I was able to make it on bagels, that I bought from Bruegger’s last week. I hate to see what is in my freezer because I know I could add to this list!
Last week we had a friend over for dinner and it was so hot I didn’t feel like cooking. I decided to grill Greek chicken and remembered I had two rolls of this Greek olive bread in the freezer. It was perfect with the chicken and Greek salad and I’m so glad I remembered them.
It is often that my food relegated to freezer land, meets freezer doom. Especially now because I am afraid to open the freezer as it is collecting water at the bottom, which means a thick sheet of ice is forming. Manservant will fix it any day now I am sure, because soon he will get tired of walking through the puddles of water that leak out of it.
But let’s forget the freezer and talk about Greek food. I adore Greek food and people often ask me if I am Greek. (I am not…but they do have beautiful women, do they not? Hence, make me Greek!) Every year in Kankakee we used to attend the annual Greek picnic.
Or maybe it was the stops we often made in Chicago in Greek town. We always ate at Greek Islands and I still can never get over the fact that we don’t have a Greek town in Denver. We have Greek restaurants, but I’ve never found any quite the same as those in Chicago.
I love reading Greek recipes and discovered this one years ago. I finally found time to bake it and am so glad I did. It is easy to make and roll and would work perfectly with a variety of fillings. It makes a perfect appetizer as well as an accompaniment with a meal. Filled with chocolate, these stuffed rolls would make a great accompaniment with tea or coffee.
This recipe makes 4 rolls so make two savory and two sweet if you prefer. Have fun with this and let me know what variation you came up with.
So just curious…do you keep as much bread around as I do?
Please Pin and Share:
This post may contain affiliate links. Please see my disclosure policy.
The one thing I can't live without is a serrated bread knife. Unbelievably, I still have the one that Manservant gave me when we were dating. I tell him not to use it when he slices limes and cheese because I am worried it will break. After all it is over 40 years old and definitely the knife that keeps on giving. If I had to replace it, this one looks quite similar.
He also gave me a wooden chopping board that is still in use today. I love it but there are so many gorgeous ones out there now that if I were to get a new one, I might choose something like this.
Recipe
No Yeast Greek Olive Stuffed Rolls
- Prep Time: 40 Minutes
- Cook Time: 30 Minutes
- Total Time: 70 Minutes
- Yield: 4 Stuffed Rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: Mediterranea
Description
These stuffed rolls can be stuffed with almost anything. Easy to make and no yeast required they make a perfect appetizer or accompaniment.
Ingredients
Bread Dough Pastry
4 c flour
1 ½ t baking powder
1 t kosher salt
1 c olive oil
1 c fresh orange juice
Olive Filling: Enough for 4 rolls
4 T olive oil
2 c scallions, finely chopped
3 c olives, pitted and coarsely chopped (I get mine from the olive bar)
1 ½ t oregano
8 T fresh mint leaves, chopped
Pinch of red pepper flakes
Chocolate Filling (Enough for two rolls)
8 oz chopped chocolate
Flaky Sea Salt
Topping:
⅔ c sesame seeds
2 c water
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Prepare the topping by soaking the sesame seeds in water and set aside.
Make the pastry:
In the bowl of a stand mixer add flour, baking powder, and salt. Mix well.
Mix together the olive oil and orange juice in a large mixing cup. With mixer running, add the liquid ingredients to the dry ingredients and knead with the dough hook until the dough comes together.
Cover with plastic wrap, and set aside.
Make the filling:
In a large skillet, heat 4 tablespoons of olive oil. Add the scallions and sauté until they soften, about 4 minutes. Add in the olives and oregano, and sauté for 1 more minute.
Remove from the heat, and add the mint. Season the mixture with pepper flakes.
Roll and fill the pastry:
Divide the dough into 4 equal pieces. Lightly flour your surface or use a sheet of waxed paper. Flatten the first piece into a rectangle that is about 5 inches wide by 10 inches long.
Fill with your preferred filling. Using the waxed paper, slowly slide the paper off the dough as you roll the pastry dough over the filling as you would a jelly roll. Make sure to pinch the sides in and under, and lightly pinch the seam to ensure that the filling is enclosed.
Using both hands you can shape the roll by pressing in on the ends or slowly pulling the ends out. You should have a tight log.
To make the topping, drain the water from sesame seeds on a colander, and spread them on a tray. Lightly roll the log on the tray to cover with the sesame seeds. Place the log on the prepared cookie sheet. Repeat with the other dough and fillings, to make 4 logs.
Bake for 30-35 minutes or until the logs are a light golden brown. Move the logs to a cooling rack and let cool completely before slicing with a serrated knife.
More to try:
White Beans and Red Peppers Mezze
Honey Glazed Chicken with Lemons and Olives
15 Minute Greek Baked Shrimp with Feta
Lemon Thyme Biscotti Crackers
Karen (Back Road Journal) says
I've got yeast ordered, so I shouldn't have to wait too long to try your rolls.
Jeff the Chef says
I've never heard of an olive bread roll before. It looks so delicious! I'm liking that it's yeast-free, since yeast can be so hard to come by these days.
Mary Frankfrother says
This recipe is a really good one! Flakey crust and so easy to make these rolls. Also made ham and cheese hot pockets everyone enjoyed. Thank you!
2pots2cook says
Olives and figs are our favourites ! I'll try this one 🙂 Be safe and enjoy your weekend !
Gemma says
I just love these bread quotes! I have to try this recipe, it sounds so tasty and perfect for a summer's BBQ! xo
mjskit says
I'm with you and your grandmother - take my cake but leave my bread alone! I've tried the GF breads and every time I ask "What's the point?" 🙂 The first time I had an olive bread, I was in heaven, but I've never made one. Thanks for sharing your recipe. It looks so tasty!
Linda @thedutchbaker says
Yum! Im definitely going to try this 🙂 i love anything to do with bread and this looks super delicious! Xx
Karen Harris says
This looks fabulous. Love the combination of flavors.
Juliana says
This is such an interesting recipe Abbe...no yeast, and orange juice? Very intriguing...I love the olive filling...looks delicious!
Thanks for the recipe...hope you are enjoying your week 🙂
Anu - My Ginger Garlic Kitchen says
That bread roll looks wonderful, Abbe. I love baking breads, but I have never had this greek bread. Now I so want it in my life, so can't wait to give it a go.
Abbe Odenwalder says
It is a great bread with loads of possibilities, Anu!
Anne says
Omggg I need this -it looks wayyy too good!
Abbe Odenwalder says
It is Ann! Salty and soft and perfect with a summer salad! Thanks for the comment~
Pamela @ Brooklyn Farm Girl says
Bread is on my list of things I need to make more because I don't make it nearly enough! This recipe is going to be added to my must make list because that olive filling is gorgeous!
Abbe Odenwalder says
Thanks Pamela! It is a gorgeous filling and my guess is you could also make a great filling with some of those wonderful veggies of yours!
Sharon D says
This is a beautiful bread roll, Abbe. I am salivating! I love bread but don't have the patience to make it myself. However, your recipe looks doable and that makes me excited. I am tempted to try!
Abbe Odenwalder says
No patience needed here Sharon! Give it a try!
Cheri Savory Spoon says
This bread looks fantastic Abbe! Orange juice...who knew. I am a big bread lover too but have never made my own, well maybe focaccia and I also have a scary part of my freezer.
Abbe Odenwalder says
This was easy and not hard. I know you can do it Cheri!
Libby Weiner says
I lost my message. So here goes again. You remember so many things I've long forgotten. Kind of like an elephant's memory. So I apologize for all those things you are still remembering. Going to earmark this bread recipe to try one day. Thanks, Abbe, for all the memories that go with the wonderful recipes.
Abbe Odenwalder says
I am a little younger, Mom! Love you!
chefmimiblog.com says
I am lucky to not have food allergies, but do enjoy various grains besides wheat just for fun. So many great flours and whole grains to play with! But wow, these rolls take the cake, so to speak! What fun!
Abbe Odenwalder says
Good one, Mimi!
Tricia Buice says
We are on the same page Abbe - I adore bread and feel blessed that I don't have a gluten issue. These are lovely rolls and I am fascinated with the no-yeast thing. Greek food is the best and there is nothing better than sandwiches on random types of bread. Have a lovely week Abbe!
Abbe Odenwalder says
Just baking powder. These were lovely soft bread rolls. The texture and flavor was great! YOu would like these, Tricia!
Liz Berg says
You win!!! I adore bread and usually have a good stash in my freezer, but your list is hard to beat. I'm loving this gorgeous bread with the olive filling!
Abbe Odenwalder says
Thanks Liz! I really have way too much bread. The funny thing is that I usually only eat it once a day!
Angie Schneider says
I am too a HUGE fan of bread, esp. the homemade one. I love your baking powder leavened bread roll. Well done, Abbe.
Abbe Odenwalder says
Thanks Angie! SO easy to make!
ChgoJohn says
Heaven forbid but I would suffer the pains of gluten intolerance rather than go without bread or pasta. It's just not going to happen. This sounds like a great bread, Abbe, and love that it freezes well, which is far better than a slow death in the back of my fridge -- right next to the brat buns.
Abbe Odenwalder says
Me too, John! Oh yeah... the brat buns!
Ansh Dhar says
That looks wonderful. And yes you may take my cake too but not my bread. Hope to get together soon and hang out with wine 😀 and food.
Abbe Odenwalder says
Let's do that, Ansh! Can't wait to hear about your school! And drink wine!
Beth says
I'm a huge fan of bread too - I don't know what I'd do if I had to give it up! This looks like a great recipe.
Abbe Odenwalder says
It was a fun one to make, Beth! Thanks!
Kitchen Riffs says
yeah, I'm a real bread lover, too. Although you have us beat! We only have a couple of kinds in our freezer at the moment. Our freezer problem is we always put stuff in, and forget that it's there. 🙁 Anyway, Greek food is wonderful, isn't it? We have a fun Greek restaurant about a 3 block walk from our house. This looks better than their bread, though! Thanks.
Abbe Odenwalder says
This bread is probably better. I find basic Greek bread to be very simple. HOWEVER...I think it is the perfect bread for dipping in skordalia or olive oil or tzaziki! Let's those flavors shine. thanks John!