Thursday, April 30, 2009
Buttery Sun-Dried Tomato Rolls
This is another recipe for quick, flavorful dinner rolls. The secret ingredients are sun-dried tomatoes and butter - lots of butter. I originally thought these rolls would taste like pizza or a strongly flavored focaccia bread. I was pleasantly surprised to find only a hint of tomato flavor in the finished rolls despite using tomatoes that had been packed in herb-flavored olive oil. This is a great roll for novice bread bakers. These would be a nice accompaniment to a hearty soup or plain grilled meat.
Sun-Dried Tomato Rolls
2 cups bread or all-purpose flour
1/2 teaspoon salt
2-1/2 teaspoons active dry yeast
1/3 cup melted butter
1/4 cup warm milk + milk for glazing
2 large eggs, lightly beaten
1 cup drained sun-dried tomatoes, finely chopped
1) Combine flour, yeast, salt in a 2-quart mixing bowl. Whisk to combine. Add butter, milk and eggs and mix with a spoon until a dough forms.
2) Turn dough onto a lightly floured work surface. Knead for about 5 minutes. Alternately, use an electric mixer with a dough hook and mix until dough climbs hook.
3) Place in a greased bowl. Let rise until doubled in bulk, about 1 to 1-1/2 hours.
4) Spray a cookie sheet with nonstick spray. Preheat oven to 450 degrees F.
5) Punch dough down. Turn onto a lightly floured work surface. Knead in sun-dried tomatoes. Divide dough into 8 pieces. Shape each piece into a ball and place on cookie sheet. Cover lightly and let rise until doubled in size, about 30 minutes.
6) Brush rolls with milk. Bake in preheated oven until golden brown, about 10 to 15 minutes. Cool on a rack. Yield: 8 rolls.
I'm sending this recipe to Susan at Wild Yeast for her weekly Yeast Spotting event.