Sun-Dried Tomato Rolls
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These sun dried tomato rolls are one of my favorite quick weeknight breads, ready in under an hour from start to finish. What I love most is how simple they are to make, yet they taste like you've spent hours in the kitchen. The sun dried tomatoes bring such incredible depth of flavor, and they're packed with lycopene, a powerful antioxidant that's great for your heart. Fresh basil and garlic round out the taste beautifully, while the parmesan adds that savory touch that makes people ask for seconds. Your whole house will smell amazing while these bake, and your friends will be genuinely impressed by how delicious and homemade they taste.
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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