Olive Thyme Dinner Rolls

Photo: Kitchen Confidante

Sure you can serve ordinary rolls at your Thanksgiving dinner. After all, they're just a vessel for the other stars of your dinner table. They're often dunked into gravy or featured in a leftover turkey and cranberry sandwich. But if you're looking to spice up this often overlooked side, try making these olive thyme rolls with a sweet and savory maple thyme compound butter.

Photo: Kitchen Confidante

Olive Thyme Dinner Rolls

1 cup warm water (about 105 degrees F)
1/2 cup buttermilk
2 teaspoons active dry yeast
3/4 teaspoon kosher salt
3/4 teaspoon granulated sugar
3 1/4 cups all-purpose flour
1 cup chopped olives
1/4 cup fresh thyme, chopped
Unsalted butter, melted for brushing rolls

Photos: Kitchen Confidante

In the bowl of a stand mixer (or a large bowl), mix together the water, buttermilk yeast, sugar, and salt. Add the flour and mix using the paddle attachment (or mix by hand with a wooden spoon). Mix in the olives and thyme. Do not knead the dough. It should be a little wet and shaggy in appearance.

Lightly cover the bowl with plastic wrap and let it rest in a warm spot for 2 hours, or until the dough doubles in size, then collapses.

At this point, the dough can be used immediately, or it can be stored in the refrigerator in a covered container and used within 5 days. The dough can also be stored in the freezer for up to 3 weeks.

Photo: Kitchen Confidante

When you are ready to bake, preheat the oven to 350 degrees F with the rack in the center of the oven. Meanwhile, divide into 3-ounce pieces (about the size of a plum). Dust the portion of dough lightly with flour and very lightly knead and shape it into a ball. Let it rest on a parchment paper or silicone-lined baking sheet at room temperature for about 20 minutes. Slash the top of the dough with a sharp knife, making a cross on top of the roll. Brush the tops with the melted butter and place the baking sheet into the oven. Bake for about 25 minutes or until golden brown.

When the rolls are baked, remove from oven and brush again with more melted butter. Serve warm, with maple thyme butter.

Rolls adapted from: The New Artisan Bread in Five Minutes a Day, Jeff Hertzberg, M.D. and Zoe Francois (Thomas Dunne Books, 2013).

Maple Thyme Butter

2 stick unsalted butter
3 tablespoons fresh thyme, chopped
1 tablespoon maple syrup
1/2 teaspoon kosher salt

In a food processor, combine the butter (it helps if it is slightly softened, but not too much), thyme, maple syrup and salt. Process until it is well blended.

Transfer to a sheet of plastic wrap, and form a log. Tightly wrap in the plastic wrap and chill until firm.

This can be done a couple of days in advance.

Photo: Kitchen Confidante