Sundried Tomato Basil Bread Rolls You will need: 2 cups bread flour 1 cup whole wheat flour 2 1/4 tsp instant yeast 1 tsp salt 1 TBS sugar 1 TBS olive oil 1 cup warm water(110 deg)* 2 TBS tomato paste(you can use only 1 TBS if you like...but tomatoes have good stuff for us)* 1/2 cup sundried tomatoes, chopped 1 TBS basil,dried (you can cut down on the amount, if you dont care for too much basil) 1 egg, beaten *you can also use tomato juice instead of the water and tomato paste~just make sure you have 1 cup total tomato juice, of course warmed) Directions: In a measuring cup, add very warm water and stir in tomato paste, oil, and sugar, Stir until the tomato paste dissolves...basically,just make sure it is combined. Set aside. The water will cool down a bit as it sits. Just make sure it is still warm when you need it later(about 110 degs). In the mixer bowl, add 1 cup bread flour and 1 cup whole wheat flour, salt, basil and instant yeast. Stir to combine. Add the tomato water( if it is too cool, just reheat till about 110-115 degs.) and knead for 1 minute till very smooth. Add the additional 1 cup bread flour and knead for 5 minutes. Add sundried tomatoes and knead till combined. Cover and let rise till doubled in a draft-free place, such as your oven...for about 1 hour. Form rolls and brush with beaten egg. You should have about 12 dinner sized rolls. Let rise till doubled. Bake in preheated 375 deg oven for 20-25 minutes, or until nicely golden brown. The rolls freeze very well. Just re-heat before serving.
Posted on: Sun, 04 Jan 2015 18:22:37 +0000
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