Olive and Oregano Rolls

6 oz. flour (175g)
6 oz. whole wheat flour (175g)
2 oz. olives (50g), chopped
1/2 - packet yeast
1/2 t salt
2 T olive oil
1 T dried oregano
7 oz. warm water (200 ml)

Put the flour, yeast, salt, and oregano in a mixing bowl, add the olive oil and mix well. Stir in the olives, then gradually add the water until a soft dough forms. Knead the dough, return it to the bowl, cover and put in a warm place for one hour to rise.

Knead the dough again and divide it into 6 equal pieces. Knead each piece of dough and shape it into a ball. Arrange 5 of the balls in a circle on a greased baking sheet and put the remaining one in the center. Squeeze the dough together slightly to join then leave to rise in a warm place for 30 minutes. Brush the rolls with olvie oil and bake them in a preheated oven at 200°C/400°F for about 20 minutes until golden grown. Turn out onto a wire rack and allow to cool before dividing into separate rolls.

From A Vegan Taste of Greece