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.
preheated oven 230C 450F GM8
- 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
- Lightly grease the baking tray.
- Sieve the flour and salt into a large mixing bowl.
- Stir in the yeast.
- Pour in the butter, milk and eggs.
- Mix together to form a dough.
- Turn the dough on to a lightly floured surface and knead for about 5 minutes.
- 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.
- Knock backthe dough (knead it for a few minutes).
- Knead the sun-dried tomatoes into the dough. Expect to need extra flour to absorb oil of tomatoes
- Divide the dough into (8) balls and place them onto the baking tray.
- Cover with a damp cloth or oiled cling film and leave to rise for about ½ until the rolls have doubled in size.
- Brush the rolls with milk.
- Bake in a preheated oven 230C 450F GM8 for 10-15 minutes until the rolls are golden brown.
This page was last updated by Mad Hatter
on 12th May 2001.