April 28, 2011

Sun-dried Tomato Rolls

1 tbsp. yeast
1/4 cup milk

1 1/2 cups white flour
1/2 whole wheat flour
1/2 tsp. salt
1 egg
1/3 cup olive oil
1/4 cup water
1/2 cup sun-dried tomatoes, drained and finely chopped
Milk, for brushing

Warm milk and dissolve yeast in it. Set aside, in a warm place and let rise.

Sift the flours and the salt into a large mixing bowl. Stir in the yeast, egg, milk,  the olive oil and the water.  Mix together to form a dough.  Turn the dough onto a lightly floured surface and knead for about 5 minutes. Cover and let rise in a warm place for 1-1/2 hours, until the dough doubled in size.

Punch dough, on a floured board  and knead the sun-dried tomatoes into the dough, adding a little extra flour if needed  as the tomatoes are quite oily. Divide the dough into 8 balls and placed them on a lightly greased cookie sheet. Cover and let them rise for about 30 minutes, or until they doubled in size.

Lightly brush each roll with a milk and bake in a preheated oven at 375 for about 20-25 minutes, until the rolls are golden brown.

Transfer the rolls to a wire rack and let them cool slightly before serving.


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