Mix all ingredients except black olives and knead until gluten forms and the dough becomes smooth. Add chopped black olives and knead lightly until evenly mixed.

Divide the dough into 12 portions and shape into balls. Cover with a damp cloth or plastic wrap and let rest for 10–15 minutes for intermediate proofing.

Deflate the dough gently and reshape into balls before placing them on a baking tray.

Allow the dough to rise until it doubles in size for the second proofing.

Score the dough with a single diagonal cut, or use scissors for easier scoring. Alternatively, leave unscored for a morning roll shape.

Brush the scored dough with milk and bake at 180–190°C for 20 minutes until golden brown.