Tapenade bread rolls

Combine warm milk, yeast and sugar. Mix the flour and salt.

Add the yeasted liquid to the flour and knead until just combined, then add the butter.

Knead on the work surface with the palms and heels of the hands until completely smooth, 8 to 10 minutes. Use no extra flour.

Cover and rise in a warm place about an hour and a half, until tripled.

Punch down, shape tightly into an oval, wrap and freeze 20 minutes; flip and freeze 20 minutes more, until evenly chilled and firm.

On a lightly floured surface roll out to a 22 by 7 inch (55 by 18 cm) rectangle. Spread the softened butter over it.

Fold in thirds like a letter (single turn). Flatten to an 11 by 8 inch (30 by 20 cm) rectangle, wrap and chill an hour or more.

Give the second turn, wrap and refrigerate overnight.

Puree the pitted olives with capers, anchovies, garlic, lemon juice, olive oil and ground black pepper.

Flatten the dough to remove bubbles and split in half, keeping one half refrigerated. Roll out to a 10 by 16 inch (25 by 40 cm) rectangle.

Spread with half the tapenade, roll firmly into a cylinder and cut into 10 equal portions.

Place in a greased cupcake pan. Repeat with the remaining dough.

Cover and proof about an hour, until more than doubled.

Bake about 20 minutes.

Brush the baked rolls with olive oil.