Sun-Dried Tomato Rolls
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
Soft, pillowy dinner rolls infused with the rich, tangy flavour of sun-dried tomatoes and fresh basil. Perfect for soaking up sauces or enjoying alongside your favourite meal.
Ella x
Ingredients
- 250 mlwarm water
- 7 ginstant yeast
- 400 gplain flour
- 60 mlolive oil
- 6 gsalt
- 100 gsun-dried tomatoes(chopped finely)
- 20 gfresh basil(finely chopped)
- 3garlic cloves(minced)
- 50 gparmesan cheese(grated)
- 10 mlhoney
Detail level
Instructions
- 1
Combine warm water, honey, and instant yeast in a large bowl. Let sit for 5 minutes until the mixture becomes foamy and fragrant.
Tip: This blooming process activates the yeast and ensures better rise.
- 2
Add flour and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms, then knead for 8 minutes by hand or 4 minutes in a stand mixer until smooth and elastic.
Tip: The dough should be slightly sticky but hold its shape.
- 3
Incorporate 45ml of olive oil into the dough gradually while kneading, then add the chopped sun-dried tomatoes, fresh basil, minced garlic, and parmesan cheese. Continue mixing until evenly distributed.
Tip: Reserve a few sun-dried tomato pieces to press onto the rolls before baking for visual appeal.
- 4
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place for 60 minutes until doubled in size.
Tip: A warm spot like an unheated oven or sunny windowsill works well.
- 5
Divide the dough into 8 equal portions. Shape each portion into a tight round ball and place on a lined baking tray, spacing them about 5cm apart.
Tip: Shaping tightly helps the rolls maintain their structure while baking.
- 6
Cover the shaped rolls with a damp cloth and allow a second rise for 30-35 minutes until they're puffy and springs back slowly when lightly pressed.
Tip: Don't let them rise too long or they may overproof and collapse during baking.
- 7
Preheat oven to 200°C. Brush the top of each roll with the remaining 15ml of olive oil and sprinkle reserved sun-dried tomato pieces on top. Bake for 22-25 minutes until golden brown.
Tip: The rolls are done when the bottoms sound hollow when tapped.
- 8
Remove from the oven and let cool on a wire rack for 5 minutes before serving warm with butter or your choice of dipping sauce.
Tip: These rolls are best enjoyed fresh but can be stored in an airtight container for 2 days.
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