Sandwiches with olives and anchovies

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Home-baked bread rolls filled with anchovies and black olives, recommended for tapas!


225 gr white bread mix (eg from Koopmans)
125 ml lukewarm water
3 tbsp olive oil
8 anchovy fillets (fresh or canned)
about 10 black olives
1 tbsp milk
Flower to pollinate
Mixer with dough hooks Baking tray with baking paper


Put the bread mix in a bowl and add the water and olive oil and knead for about 3 minutes with a mixer with dough hooks. Cover the bowl and let the dough rise at room temperature for half an hour. Pat the anchovies dry and cut the olives into rings. Heat the oven to 200 degrees. Dust your hands with flour and knead the dough lightly. If the dough is still sticky you can add a little flour, if it is too dry a tablespoon of water. Grab a ball of dough in your hand and flatten it slightly. Place an aschovy fillet in the middle and a few olive rings. Fold the dough around it and make a nice ball. Place all buns on a lined baking sheet, leaving enough space between buns.Brush with milk and bake for 15 minutes until light brown and cooked through.

Source: Leukerecepten by leukerecepten-nl.
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