These swirly rolls are a staple of Elodie's Pre-school Lunchboxes and full of yummy Mediterranean ingredients! Flavoured with garlic, olives, cherry tomatoes and fresh basil, these rolls keep well and can be filled with lots of different things depending on what you fancy! These are dairyfree, eggfree, nutfree and soyfree so allergy friendly too! For the best results the first prove of the bread dough can be done overnight in the fridge, the flavour is amazing!
Grease a large bowl or plastic container ready for proving - if you are doing this overnight now is a good time to make space in the fridge for this container. Wet a tea towel and wring it out so it is damp not soggy and get some cling film ready.
Add the yeast, flour mix and garlic granules into a stand mixer with a dough hook attachment (or bread machine with dough function OR a big bowl for hand mixing) and mix on low until all the dry ingredients are combined.
Pour the oil and water into a measuring jug. Next with the mixer running on low pour in the water. I find it easier to make a slightly wetter dough and knead on a floured board until the stickiness has gone rather than add in more water to a dry dough!
Leave the mixer running for 5-10mins until the dough creeps up the dough hook and springs back when you poke it (obv once mixer switched off!). Tip out onto a floured board and form into a ball shape before placing in the greased container and covering with the cling film.
The absolute minimum you should leave this is an hour in a warm place until it has doubled in size - I leave it overnight in the fridge!
To form the swirly bread take your proved dough and tip out onto a floured surface. Knock the air out, cut into two and stretch out into a rectangle shape about a half a centimetre thick.
Coat the surface of the rectangle with Olive oil and then scatter over your chosen fillings. (You can at this stage knead the olives, basil & chopped tomatoes into the dough before rolling out instead of scattering them over the top - good for toddlers!) Roll into a large sausage and slice into 6 and put each roll into one of the muffin tin holes. Repeat with the second ball of dough.