Braided Tapenade Roll

Braided Tapenade Rolls

We love the smell of fresh baked rolls coming right out of the oven. Golden in color, braided with our favorite tapenade, served warm with a pinch of salt and pepper. These rolls will sure be a big hit this holiday season. Served for dinner, or filling enough to be eaten on their own for lunch. They make beautiful hostess gifts and can easily be frozen and re-warmed for later. Our Green Olive Tapenade can be found in our Holiday Hamper Gift Basket.

Braided Tapenade Roll-10

Often times tapenade is served as a dip, but we love the depth of flavor it adds to this freshly baked roll.

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Braided Tapenade Roll
Author: Ashley Marti for The Fruit Company
  • Note: this dough recipe makes 4 pounds of dough. You will only need 1 pound for the recipe, save the other 3 pounds for pizza, loaf of bread, or to make more tapenade rolls
  • 3 cups lukewarm water
  • 1 tablespoon yeast
  • 1 tablespoon kosher salt
  • 6 1/2 cups all-purpose flour
  • 1 cup tapenade
  • 1 egg, beaten
  • pinch of salt and freshly ground pepper
  1. Warm your water to 100 degrees. Place warm water, yeast and salt to a large bowl. Quickly mix together. Add the flour and stir together with a wooden spoon. Once everything is mixed together, cover with plastic wrap and set on the counter for 2 hours.
  2. After 2 hours, flour your hands and the top of the dough. Grab a handful of dough (about the size of a grapefruit) and cut off with a serrated knife.
  3. On a floured surface, quickly shape the dough into a ball, and allow to rise for 40 minutes.
  4. Preheat oven to 425 degrees.
  5. Divide the dough into two equal portions. On a floured surface, roll and stretch the first dough to a rectangle. Spread half of the tapenade evenly across the dough and fold it two-thirds of the way up, then fold down the top third. Using a sharp knife, cut the dough into 1 1/4 inch wide strips. Then, cut each strip down the center stopping 1″ before the top. Take the two strips an carefully stretch and twist them about three times and tie into a loose knot-shaped bun, trying to tuck the ends into the middle.
  6. Place on a baking sheet lined with parchment and cover with a kitchen towel allowing to rise for 30 minutes, while you prepare the second batch of dough.
  7. Brush the buns with egg wash, and top with a pinch of salt and pepper.
  8. Bake for 15-18 minutes util golden.


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