> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/no-knead-olive-rolls/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# No-Knead Olive Rolls

Green olive rolls from a dough that rises slowly overnight; the next day I just shape them and bake with ice cubes for a crisp crust.

## What you need

### Dough

- 3½ cups all-purpose flour
- 1½ tsp instant yeast
- 2 tsp fine salt (heaping)
- 1 tsp honey
- 1½ cups warm water (360 ml)
- 1 cup chopped green olives

### For baking

- 3–4 ice cubes

## How I make it

### Day 1

1. In a stand mixer, mix all the dough ingredients except the olives.
2. Add the olives and mix until worked into the dough.
3. Cover with plastic wrap and let rise for 12-18 hours at room temperature, not in the fridge.

### The next day

1. Preheat the oven to 435°F (225°C) with a small pan on the bottom rack.
2. Turn the dough out onto a floured surface and divide into 9 equal pieces.
3. Shape 9 rolls, plump in the middle and tapered at the ends.
4. Place the rolls on a baking sheet lined with parchment paper and cut two slashes across each one.
5. Put the sheet in the oven and toss the ice cubes into the small pan in the oven.
6. Close the oven and bake for about 20 minutes.

Source: https://chefef.com/en-us/recipes/no-knead-olive-rolls/