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Olive Butter Rolls

Servings 9 rolls


  • 2 teaspoons golden flaxmeal
  • 1 tablespoon hot water
  • 140 grams kumquat's gluten-free all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup butter melted
  • 1 tablespoon milk
  • 1/4 cup coarsely chopped black sliced California ripe olives


  • Preheat oven to 400°.
  • Combine flaxmeal and hot water; stir to form a slurry and set aside.
  • Combine flour, baking soda, baking powder, and salt in a medium bowl. Combine sour cream, butter, and milk in another medium bowl. Add sour cream mixture and flax slurry to flour mixture and stir to combine. Stir in black California olives.
  • Drop batter by 1/4-cup-fulls on a baking sheet lined with parchment paper.
  • Bake at 400° for 19-20 minutes or until tops are golden.