Wednesday, 20 August 2014

Sun Dried Tomato and Herb Dinner Rolls

Readers, I love bread making.  Some people fail to understand the enjoyment in it.  Yes, it’s time consuming and hard work, but the results are delicious and far better than anything shop bought.

We had family over for lunch today and I made a last minute decision to buy some yeast last night and make dinner rolls.  I also had a half jar of sun dried tomatoes in the fridge which weren't proving very useful, so I threw these into the recipe along with some herbs.

This recipe is adapted from an easy white rolls recipe found on BBC Good Food.

Next time, I might add in a splash of tomato puree to bring up the flavour even more.

Great served with an Italian pasta feast!

Sun Dried Tomato and Herb Dinner Rolls

Ingredients – makes 16 mini rolls
Sun dried tomato and herb rolls

75g sun dried tomatoes in oil, drained and finely chopped
1 teaspoon mixed herbs
500g strong white flour
1 sachet dried fast action yeast
2 teaspoons salt
1.5 teaspoons caster sugar
300ml lukewarm water
3 tablespoons olive oil


  1. Star by sifting the flour, yeast, salt and sugar together in a large mixing bowl.   Mix the olive oil and water in a jug.
  2. Make a well in the centre of the flour and pour in the oil and water. Use a metal spoon to bring the mix together into a dough.
    Make a well in the bowl
  3. Drain and chop your tomatoes and add these to the bowl.  Add the mixed herbs.  Use your hands to begin kneading the herbs and tomatoes into the dough.
    Chop the tomatoes

    Add the tomatoes and the herbs
  4. Remove the dough from the bowl and knead for around 10 minutes on a lightly oiled board until the dough is elastic and stretchy.
  5. Return to the bowl and cover with a warm and damp tea towel for 1 hour to prove.
  6. After 1 hour, remove the dough and return to the oiled board, knead for another 10 minutes.
  7. Roll the dough into a long sausage shape and split into 16 equally sized mini rolls.  Place on oiled baking trays.
    Some of the rolls ready for the second prove
  8. Recover with a damp cloth and prove for a further hour.
  9. Whilst proving, preheat the oven to 200c/180c fan/Gas 5.
  10. Once the dough is fully proved, place trays on the middle shelf of a preheated oven and bake for 10 minutes.
  11. Remove from oven and either serve warm or allow to cool.  To check if they are baked, tap the bottom of the roll.  If it sounds hollow, rolls are ready. 

    Sun dried tomato and herb rolls

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