Tomato-Basil Rolls
From mellian 16 years agoIngredients
- 1/4 cup warm water (110 degrees F.) shopping list
- 1/4 cup Hunt's sauce room temperature shopping list
- 3 tablespoons olive oil shopping list
- 2 tablespoons sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 egg, room temperature shopping list
- 1/4 cup prepared pesto shopping list
- 2 cups bread flour shopping list
- 1/4 C whole wheat flour shopping list
- 2 teaspoons instant yeast (rapid rise) shopping list
- 2 tablespoons olive oil shopping list
- 1 to 2 cloves garlic, chopped shopping list
How to make it
- Place water, Hunt's Sauce, 3 tablespoons olive oil, sugar,
- salt, egg, pesto, flour, and yeast in bread pan of your bread machine. Select dough setting and press start.
- NOTE: Depending on how much oil is in the pesto, you might need to
- add additional flour. I had to add additional Whole wheat flour. (hey.. I tried to make them more healthy. LOL!)
- When dough cycle has finished, remove dough from pan and turn out
- onto a lightly oiled surface. Form dough into an oval, cover with a
- cotton towel and let rest for 10 minutes.
- After resting, grease a large bowl; add dough, turning to coat
- entire surface. Cover bowl with towel and let rise in warm area
- until doubled, about 1 hour.
- For Garlic Oil: In a small saucepan over medium heat, heat olive oil
- just until warm. Stir in garlic. Remove from heat and cool.
- Preheat oven to 375 degrees. Lightly grease six muffin cups. Gently
- punch dough down. Knead until smooth. Divide dough into six (6)
- equal pieces. Shape each piece into a ball, pulling edges under to
- create a smooth top. Place rolls, rounded side up, in prepared
- muffin cups. Cover with a towel and let rise in a warm area until doubled
- in volume, about 20 minutes.
- Gently brush rolls with garlic oil. Bake until golden brown,
- approximately 15 to 20 minutes. (A good check is to use an instant
- thermometer to test your bread. The temperature should be between
- 200 and 210 degrees.) Remove from oven and brush again with garlic
- oil. Transfer rolls to a wire rack and cool slightly before serving.
- Makes 6 (huge) rolls.
- http://www.geocities.com/NapaValley/4079/Bread/TomatoRolls.htm
- Mel's version:
- That was the "official" recipe, here is mine. I let the bread rise in the machine. When it had risen, I kneaded it down a bit and then broke it into 12 pieces that I put in an oiled muffin tin. I let rolls rise and then brushed the oil and garlic on them. I sprinkled a tiny bit of kosher salt on the top after brushing with oil and before baking. They baked for about 17 minutes, took them out and brushed with oil and garlic again. They were AWESOME. They are still good size rolls. I couldn't imagine making only six of them. They would be as big as pillows!
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