Olive and Parmesan Damper Rolls
Makes 6 • Prep 10 mins • Cooking 35 mins
Quick and easy yeast-free rolls. The perfect accompaniment to soups or top with ricotta, semi-dried tomatoes and rocket.
What you’ll need
3 cups The Healthy Baker Self Raising Flour
75g cold butter, diced
3 teaspoons dried Italian herbs
½ cup pitted black olives, coarsely chopped
½ cup grated Parmesan cheese
1 ⅓ cups buttermilk, plus extra for brushing
For the topping
1 tablespoon grated Parmesan cheese
½ teaspoon dried Italian herbs
Preheat oven to 200ºC. Line a baking tray with baking paper.
Sift flour into a large bowl. Add butter and rub with fingers until mixture resembles breadcrumbs.
Stir in herbs, olives and Parmesan cheese. Add buttermilk and stir with a round ended knife just until combined.
Turn onto a lightly floured board. Lightly knead dough – just until it comes together (over-kneading with result in dense rolls).
Divide dough into 6 pieces. Lightly knead a piece of dough just enough to form it into a ball shape.
Place on prepared tray. Repeat with remaining dough pieces. Brush each roll lightly with a little extra buttermilk. Combine topping ingredients and press gently onto rolls.
Bake 25 minutes or until. Serve warm or cold.