Olive & Sun-dried tomato bread rolls

Gluten-free olive & sun-dried tomato bread rolls

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 8-10

Calories: 210

These sun-dried tomato and olive rolls are just delicious on their own. Perfect with soups and salads or alongside the main course. These rolls are lightly crisp on the outside and soft and fluffy on the inside. Nothing smells better than the aroma of freshly baked bread.

For this recipe I used Schär Bread Mix B but you could also use another all-purpose flour gluten-free flour blend.

If you’ve tried this recipe, let us know in the comments down below how you liked it!

Love baking gluten-free bread?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:

Print Recipe

Olive-sundried tomato bread rolls

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 2 hours 45 minutes
  • Serves: 8-10
  • Calories 210


  • 300 ml water
  • 300 g gluten-free flour, (e.g. Schär Mix B Bread or all-purpose flour)
  • 10 g yeast, instant dry
  • 2 tbsp olive oil
  • 1 tsp salt
  • 75 g olives, pitted and chopped
  • 75 g sun-dried tomatoes, chopped
  • 2 tbsp dried oregano , optional


  • 1)

    Put the flour into a mixing bowl and stir in the yeast and salt. Pour in the water and olive oil. Knead for 5 minutes until smooth.

  • 2)

    Cover the dough with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.

  • 3)

    When the dough had doubled in volume, transfer to a well-dusted floured surface. Stretch the dough into a rectangle. Spread the chopped olives and sun-dried tomatoes evenly. Optionally, sprinkle on the dried oregano. Roll the dough, fold the sides to the middle and shape the dough into a rough ball.

  • 4)

    Next, divide the dough into 8 to 10 portions depending on how big you want the rolls. Shape each portion into a tight ball. Place the rolls on a baking tray lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let sit for another 30 to 45 minutes.

  • 5)

    In the meanwhile, preheat the oven to 180°C conventional heating (top-bottom heat).

  • 6)

    Brush each roll with olive oil. The oil will enhance the crust on the rolls.

  • 7)

    Bake for 20 to 30 minutes or until rolls are golden brown.

  • 8)

    Let cool on a wire cooling rack.


The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.



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