Rosemary Bread Rolls
Ingredients
- 2 teaspoons dried yeast
- 1 teaspoon caster (superfine) sugar
- 1 cup (250ml) lukewarm water
- 2½ cups (375g) plain (all-purpose) flour
- 1 teaspoon sea salt flakes
- 1 tablespoon olive oil
- olive oil, extra, for brushing
- 12 sprigs rosemary
- 6 Kalamata olives, pitted and halved
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