Sun Dried Tomato Rolls

Nice with butter to accompany an Italian style meal. Over kneading/over rising or adding too much flour makes an almost scone-like consistency.

Equipment

• baking tray
• warm place

Oven Temperatures

preheated oven 230C 450F GM8

Ingredients

• 225g or 8oz strong white bread flour
• ½ teaspoon salt
• 1 sachet easy blend dried yeast
• 100g or 3½ butter, melted and cooled slightly
• 3 teaspoons milk, warmed (mix into melted butter to warm milk and cool butter and reduce its likelyhood of setting)
• 2 eggs, beaten
• 50g or 1¾oz sun dried tomatoes (if in oil, drain well and pat off oil with kitchen towel, if not rehydrate, then add a small amount of olive oil then weigh), chopped finely
• milk, for brushing

Instructions

1. Lightly grease the baking tray.
2. Sieve the flour and salt into a large mixing bowl.
3. Stir in the yeast.
4. Pour in the butter, milk and eggs.
5. Mix together to form a dough.
6. Turn the dough on to a lightly floured surface and knead for about 5 minutes.
7. Place the dough in a greased bowl, cover with a damp cloth or oiled cling film and leave to rise in a warm place for 1-1½ hours until the dough has doubled in size.
8. Knock backthe dough (knead it for a few minutes).
9. Knead the sun-dried tomatoes into the dough. Expect to need extra flour to absorb oil of tomatoes
10. Divide the dough into (8) balls and place them onto the baking tray.
11. Cover with a damp cloth or oiled cling film and leave to rise for about ½ until the rolls have doubled in size.
12. Brush the rolls with milk.
13. Bake in a preheated oven 230C 450F GM8 for 10-15 minutes until the rolls are golden brown.

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This page was last updated by Mad Hatter on 12th May 2001.