Olive Rolls

Topping:

• 2 1/4 teaspoons dry yeast
• 2 cups warm water
• 1/3 cup oil
• 3 tablespoons honey
• 2 tablespoons molasses
• 1 tablespoon kosher salt
• 5 cups flour (whole wheat or regular)

Filling:

• 1 small onion diced
• 1 clove garlic crushed
• 3/4 cup green olives sliced
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 egg beaten
• choice of: oats, olives, onion

In a large mixing bowl, dissolve yeast in two cups warm water and let activate for 5 minutes. Add the remaining dough ingredients and knead into a soft dough. Cover the bowl with a towel and let rise for approximately 2 hours. Meanwhile, prepare filling ingredients. Divide dough* into 12 equal portions. With the palm of your hand, flatten each piece of dough. Place 1 tablespoon of filling in the middle and fold in edges to meet. Place the rolls on a cookie sheet, seam side down, and allow to rise another hour. Preheat oven to 350°F. Brush rolls with beaten egg and sprinkle with the toppings of your choice. Bake for 25 minutes or until the rolls are lightly browned. Serve with garlic butter. *Don't be scared if this dough is really really sticky and liquidy. It's not the best to work with but they come out fine and are really amazing!