Recipe: 1/2 cup butter, melted, cooled slightly, plus extra for greasing
1 1/2 cups strong white bread flour plus extra for dusting
1/2 tsp salt
1 envelope active dry yeast
3 tbsp lukewarm milk
2 eggs, slightly beaten
1 3/4 oz. sun-dried tomatoes in oil, drained and finely chopped
milk for brushing
1. Lightly grease a cookie sheet with a little butter
2. Strain the flour and salt into a large mixing bowl. Stir in the dry yeast then pour in the melted butter, milk, and eggs. Bring together to form a dough.
3. Turn the dough out onto a lightly floured counter and knead for about 5 minutes, until smooth. Alternatively, use an electric mixer with a dough hook.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1 1/2 hours, or until the dough has doubled in size.
5. Punch down the dough for 2-3 minutes. Knead the sun-dried tomatoes into the dough, sprinkling the counter with extra flour, because the tomatoes are oily.
6. Divide the dough into 8 even-size balls and place them on the prepared cookie sheet. Cover and let rise for about 30 minutes, or until the rolls have doubled in size.
7. Brush the rolls with milk and bake in a preheated oven, 450 degrees for 10-15 minutes or until they are brown.
8. Transfer the tomato rolls to a wire rack to let cool slightly before serving.
Alright, I have officially decided I am making these again. As I typed the recipe up, I realized there were several minor mistakes made. I will make them again tonight and tell you how they turn out!
~~A~~
No comments:
Post a Comment