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1
Line a baking sheet with parchment paper.
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2
Brush the parchment with oil; set aside.
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3
Oil a large bowl; set aside.
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4
Sprinkle the yeast over the warm water in a small bowl.
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5
Let stand until foamy, about 5 minutes.
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6
Stir until dissolved.
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7
Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook.
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8
Add the yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed.
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9
Add the olives and red pepper flakes; mix until fully combined, about 15 minutes.
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10
Turn out the dough onto a lightly floured work surface.
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11
Knead until smooth and the olives are set firmly in the dough, about 15 minutes.
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12
Transfer to the oiled bowl.
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13
Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
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14
Turn out the dough onto a lightly floured work surface; gently flatten.
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15
Using a butter knife, cut the dough into 12 equal pieces.
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16
Roll each into a cylinder, and transfer to the prepared baking sheet.
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17
Cover with oiled plastic wrap.
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18
Let rise in a warm place until doubled in bulk, about 1 hour.
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19
Preheat the oven to 450F.
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20
Bake the rolls until the tops are crisp and dark brown, about 15 minutes.
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21
Serve warm or at room temperature.
