A while ago my mum gave me a pack of hand milled bread flour, this ended up in the cupboard for a few months until she asked me if I’d done anything with it. Feeling an obligation not to be ungrateful I put on my thinking hat as to something slightly more than just bread to create. As there was the tail end of a jar of sun-dried tomatoes in the fridge, I thought I create some tomato rolls.
They turned out great and went really well with a nice bowl of soup.
- 500 string bread flour
- 10g dried yeast
- 5g salt
- 40ml oil from the sun dried tomatoes
- 320ml water
- 50g sun dried tomatoes in olive oil
- Mix the yeast into the water and allow to ferment for a few minutes
- Meanwhile mix the oil, flour, tomatoes and salt together
- When the yeast is alive and foaming, create a well in the flour and pour in the yeast and water, you can do this in one go or a bit at a time depending on how confident you are feeling. Mix together using a spoon, knife or your hands, depending on how messy you like getting.
- When all the water has been absorbed and the mixture holds together get in there with your hands and squish it all together so you have one lump with no bits left at the bottom of the bowl.
- Turn the dough out onto a floured or oiled surface and kneed until smooth, once the dough becomes smooth place it in a well oiled bowl, cover with oiled clingflim and leave to rise.
- Once the dough has doubled in size, after 30-60 minutes depending on how warm it is, knock back the dough, kneed and shape into rolls
- Once all the rolls are shaped set them to one side in a warm but not hot place to rise, this will take about an hour or so. Once they have risen well out of the tin bake in a 240 degree oven for 10-12 minutes