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CATEGORY CUISINE TAG YIELD
Eggs 12 Servings

INGREDIENTS

1 Envelope dry yeast
1/4 c Sugar
1/2 c Warm water, 105-115
1/2 c Tomato juice, room temp I
use V-8 picante
6 T Olive oil, or oil from
sun-dried tomatoes
2 Eggs
1 t Salt
4 c about unbleached all
purpose flour
1/4 c Thinly sliced basil
3 T Chopped oil-packed sun-dried
tomatoes
1/4 c Olive oil
2 Cloves garlic, pressed

INSTRUCTIONS

This recipe is from the October 1989 issue of Bon Appetit.  Sprinkle
yeast and 1/4 tsp sugar over warm water in small bowl. Stir  to
dissolve. Let yeast mixture stand until foamy, about 10 minutes.
Combine remaining sugar, tomato juice, oil, eggs, and salt in a large
bowl. Add 1 cup of flour and whisk vigorously for 2 minutes. Add  yeast
mixture, basil, and tomatoes. Mix in enough flour 1/2 C at a  time to
form soft dough. Knead dough on lightly floured surface until  smooth
and elastic, add more flour if necessary, about 5 minutes  (dough will
be slightly sticky).  Grease large bowl. Add dough, turning to coat
entire surface. Cover  bowl with plastic. Let dough rise in warm area
until doubled, about 1  hour.  For garlic oil -- Heat oil in small
sauce pan until just warm. Stir in  garlic. Cool.  Lightly grease
muffin cups. Gently punch dough down. Knead on lightly  floured surface
until smooth. Divide into 12 equal pieces. Shape each  piece into a
ball, pulling edges under to create a smooth top. Place  rolls, rounded
side up in prepared cups. Using floured scissors, snip  1/2-inch-deep X
into top of each roll. Cover with plastic and let  rise in warm
draft-free area until doubled in volume, about 20  minutes.  Preheat
oven to 375 F. Gently brush rolls with garlic oil. Bake until  golden
brown, about 20 minutes. Remove rolls from oven, and brush  again with
garlic oil. Transfer rolls to a rack and cool slightly  before serving.
I like to put a few shavings of Parmasean on each roll a few minutes
before the end of baking. Posted to Digest bread-bakers.v097.n054 by
LJKR@aol.com on Aug 29, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 394
Calories From Fat: 116
Total Fat: 13.2g
Cholesterol: 31mg
Sodium: 349.3mg
Potassium: 210.1mg
Carbohydrates: 59.3g
Fiber: 3g
Sugar: 5.5g
Protein: 9.3g


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