Garlic & Sun-dried Tomato Rolls
These rolls have a moist and deliciously flavored crumb. They go great with soups or pasta but are also delicious on their own
Servings 9 Rolls
Equipment
- 1 Stand Mixer optional
- 1 Parchment lined Baking Tray
Ingredients
- 350 grams Bread Flour
- 1 tsp granulated sugar
- 1 tsp salt
- 7 grams active dried yeast
- 4 tbsp olive oil
- 200 ml warm water
- 6 sun-dried tomatoes drained of olive oil and chopped
- 3 cloves garlic finely chopped
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Instructions
Dough Assembly
- Combine the flour, sugar, salt, and yeast in a large bowl and combine with a whisk.
- Add the oil and begin to mix, either by hand or with your stand mixer using the dough hook attachment. Add in the water a little bit at a time until the dough is soft but sticky. Knead the dough until smooth and pliable, around 5 minutes if using the stand mixer.
- Once dough is ready, mix in the sun-dried tomatoes, garlic, basil and oregano.
- Cover the dough with cling film and leave to proof until doubled in size, roughly 1 hour.
Dough shaping, second proof, and baking
- Once dough has doubled in size, knock back dough and transfer dough to a lightly floured surface.
- Divide dough into 9 equal pieces, either by eye or measuring, whichever you prefer.
- Knead and shape each piece into a ball and place on a lined baking tray, making sure to leave at least a 2" gap in between pieces.
- Cover the tray with a lightly oiled piece of cling film and leave to proof for another 20 minutes or until the dough balls have doubled in size.
- While the dough is in its second proof, preheat your oven to 375 deg F.
- Bake the rolls for 15 to 20 minutes or until golden brown. Transfer to a wire rack and let cool.