Olive rolls with carrot cream

Ingredients

• 1 stalk sage
• 1 sprig rosemary
• 400 g flour (and extra for surface)
• 1 packet dry yeast
• 5 g sugar (0.5 tsp)
• 2 tbsp olive oil
• Salt
• Pepper
• 400 g Carrots
• 1 tsp starch
• 125 g ricotta
• 1 tsp ground ginger
• Ground Cinnamon
• 100 g green pitted olives

Instructions

1. 1.

   Wash sage and rosemary, shake off excess moisture, chop leaves.

2. 2.

   In a large bowl mix flour, yeast, sugar, sage, rosemary. Add oil, salt, pepper, pour in 200 ml water and knead into smooth dough for 5–10 minutes. Cover and let rise at warm spot until doubled, about 45 minutes.

3. 3.

   Meanwhile peel and dice carrots for the cream. Place carrots in a pot, add enough water to cover bottom. Cook covered over medium heat for 15–20 minutes until tender.

4. 4.

   Add starch, stir, bring to boil once, then puree everything. Add ricotta, season with ginger and cinnamon, puree again, remove from heat and let cool.

5. 5.

   Shape dough into long strand and cut into six pieces. Form each into a ball, flatten slightly, place one olive in the center of each, arrange on parchment-lined tray spaced apart.

6. 6.

   Bake in preheated oven at 220 °C (200 °C fan; gas 3–4) for about 15 minutes until golden brown.

7. 7.

   Remove from oven, cool, slice and spread carrot cream on rolls.