As many of you know, I live in the beautiful rocky mountains bordering Jasper National Park in Alberta Canada. Whenever I travel or I've been away for any amount of time, I immediately feel at home the second I see the rocky mountains peaking out through the stunning trees that surround them. I know that whenever my friends and family come home to visit (especially around the holidays) they likely feel the exact same way.
The moments I look forward to the most during the holiday season are the times spent with with the people I care about taking in the glorious mountains that we all call home. More often than not, this happens in the form of a road trip, whether a planned adventure or a quick trip between festivities. It's the time between the destinations that I cherish the most. For me, that's what makes the moment, because after all, it's not about the destination, but the journey itself.
It was on one of these very road trips that inspired this recipe. Around this time last year, my husband and I drove into Jasper to meet up with some family members for a holiday meal. Before dinner we stopped at our favourite local bakery to pick up a loaf of their famous cheddar olive bread to take home with us. This bread has always been one of our favourites, so whenever we end up in Jasper, we always try to stop there. On this particular evening, we got to the bakery just as it was closing, and much to our disappointment they had just sold their last loaf of olive bread. As we drove home, recipes of olive bread were dancing in my mind. If you're anything like me, once a craving is inside my head, there's absolutely no turning back.
Over the next couple of weeks I started experimenting with different recipes until finally I came up with one I liked. It was a complete split second decicion to make the final batch of this recipe into rolls rather than bread, and am I ever glad I did! These rolls are the perfect savoury snack to either bring along for the road trip, or to come home to when you get back.
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Cheddar, Olive, and Caramelized Onion Rolls
- 1 1/4 cup lukewarm water
- 2 tsp yeast
- 2 tbsp brown sugar
- 1/4 tsp salt
- 2 tbsp butter
- 3 cups bread flour
- 1/4 tsp lemon juice
- 1 tsp butter
- 1 medium onion, diced
- 1/2 cup pitted kalamata olives, chopped
- 2 cups sharp cheddar cheese, shredded
Place first 7 ingredients in bread maker in the order that they appear on the list. Turn bread maker on, being sure to use the "dough only" setting.
Meanwhile, melt butter in a medium saucepan set to medium-low heat. Add onions and sauté until caramelized, about 30 minutes. Once onions are finished, remove from heat, and set aside to cool completely before moving on to the next step.
Once dough is ready, punch down and roll into a 14x8 rectangle onto a well floured surface.
Spread cooled onions evenly onto dough, leaving about 1/2 an inch space around the edges.
Sprinkle chopped olives on top of the onions, and then all but 1/2 cup of the cheese (you'll be using this later).
Tightly roll dough into a cylinder shape, then cut into 12 equal sized pieces.
Place rolls on a well greased cookie sheet (or line a cast iron skillet with parchment paper like I did), being sure to place a few inches apart to allow the rolls room to expand when they rise. Sprinkle with remaining cheese.
Loosely cover and place in a warm spot for 45-60 minutes, or until rolls have doubled in size.
Hint - pre-heat your oven to 200 degrees (celsius), add buns, then turn off. This should provide a nice cozy spot for your rolls to rise.
Bake rolls in a pre-heated, 375 degree oven for 25-30 minutes, until the rolls are lightly golden brown.
This post was sponsored by Lindsay Olives. I received monetary compensation in exchange for this post, though as always, all thoughts and opinions are 100% my own.