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MEDITERRANEAN OLIVE ROLLS
1/2 oz dried yeast
1 tsp sugar
1/2 - 1 tsp fresh ground black pepper
1 c lukewarm water
3/4 c buckwheat flour
3 c all purpose flour
12 oz black olives, pitted and coarsely chopped
2 Tbsp Olive oil
Mix the yeast, sugar and pepper with water and allow it to stand 10 min. Blend the flours together, make a well and add the yeast, oil and olives. Mix to a soft, sticky dough,transfer to a lightly floured surface and knead 2 minutes. Dust with flour, return to bowl, cover and let rise in warm place for at least 45 min or until nearly double.
Turn out dough on floured surface, cut into quarters, roll each quarter into a ball, and cut each ball into quarters. Shape all 16 pieces into balls and arrange on oiled baking sheet. Put in a warm place for 30-40 min to rise double.
Preheat oven to 400 F. Before baking make shallow slash in the top of each roll. Bake in the lower third of oven 20-25 min or until the bottoms sound hollow when you tap them. Cool on a rack.
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