Sun-dried Tomato Rolls With Garlic
| 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)
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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