Rosemary Bread Rolls

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donna hay


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2 teaspoons dried yeast

1 teaspoon caster (superfine) sugar

1 cup (250ml) lukewarm water

2½ cups (375g) plain (all-purpose) flour

1 teaspoon sea salt flakes

1 tablespoon olive oil

olive oil, extra, for brushing

12 sprigs rosemary

6 Kalamata olives, pitted and halved

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