Sun Dried Tomato Rolls

I love bread. If there were an all-carb diet, I’d be on it. I’ve always wanted to get into making bread. To learn about the different kids and what makes some dense and chewy, some light and airy, some with a soft crust and some with a thick, crisp crust. But until I have time to wade through a bread encyclopedia, I’m happy to just try out random recipes, like this one. I served these with vegetable soup and they were a little sweet, a little crumbly, and a lot delicious.

Sun Dried Tomato Rolls
1 2/3 C. white bread flour
1/2 t. salt
1 packet of active dry yeast
1/3 C. butter, melted, then cooled a bit
3 T. warm milk
2 eggs, beaten
2 oz. sun dried tomatoes
extra milk for brushing

Mix flour, salt and yeast into a bowl. Pour in the butter, milk and eggs and mix together until a dough forms. Either knead the dough on a lightly floured surface for five minutes or (like me) take the easy way out and knead with an electric mixer using a bread hook attachment. Place dough in a greased and covered bowl for 1 – 1 1/2 hours until the dough has doubled in size. Meanwhile, rinse, dry and finely chop the sun dried tomatoes.

Punch down the dough, and knead in the tomatoes for 2-3 minutes. Is there anything more satisfying than kneading bread dough? Anyway, use extra flour on the counter as necessary, as the dough can become sticky.

Divide dough into 8 balls and place on a greased cookie sheet. Let rise again for another 30 minutes, or until dough has doubled in size…again. Brush rolls with milk and bake in a preheated 450 degree oven for 10-15 minutes. Enjoy!