Sun-Dried Tomato Rolls

Submitted by: Katherine Townsend
Really tasty dinner rolls! The recipe makes enough to fill one 9 inch round pan with rolls. I usually double the recipe and make 2 round pans, but you could also bake in square or rectangular shaped pans. I arrange the rolls in a checkerboard fashion s

Serves: 5-8

Preparation time:
Cooking time:

Ingredients

3/4 cup warm water
1 cake (.6 ox) years or 1 package
4 oz sun-dried tomatoes, packed in oil
2 1/2 cups white bread flour
1 tsp salt
1 tbsp chopped fresh oregano OR 1 tsp dried
1 tbsp fresh thyme chopped OR 1 tsp dried
1 egg, beaten
4 tbsp olive oil

Method

Leave yeast in water 5 (for fresh) or 15 (for dry) minutes. Drain and finely chop sun-dried tomatoes. Put the flour into a bowl, stir in salt and herbs. Pour in yeast and egg. Mix to a dough. Turn onto floured surface, knead until it is smooth. Gradually knead in olive oil. Divide dough - add tomatoes to 1 half. Rise 1 hour or until doubled. Oil pan, divide dough into 16 rolls, 8 of each type. Rise again for 20 min while oven preheats to 400 degrees F. Bake 25 minutes or until rolls are firm and sound hollow when tapped.

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