Sun-dried Tomato Basil Dinner Rolls
Fresh baked dinner rolls with basil and sun-dried tomatoes, that can be made ahead, frozen and baked fresh when needed.
Yield
12 servingsPrep
20 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
water
heated to 110 degrees |
|
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | teaspoons |
yeast, active dry
1 envelope |
|
| 1 ½ | cups |
unbleached all-purpose flour
|
|
| 1 ½ | cups |
whole-wheat pastry flour
|
|
| ½ | cup |
sundried tomatoes
oil-packed, rinsed, patted dry, and minced |
|
| 2 | tablespoons |
basil
fresh, finely chopped |
|
| ½ | cup |
potato flakes
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | large |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
water
heated to 110 degrees |
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1E+1 | ml |
yeast, active dry
1 envelope |
|
| 355 | ml |
unbleached all-purpose flour
|
|
| 355 | ml |
whole-wheat pastry flour
|
|
| 118 | ml |
sundried tomatoes
oil-packed, rinsed, patted dry, and minced |
|
| 3E+1 | ml |
basil
fresh, finely chopped |
|
| 118 | ml |
potato flakes
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | large |
eggs
lightly beaten |
|
Directions
Adjust the oven rack to the middle position of the oven. Warm the oven for rising. Turn on the oven for 5 minutes and then turn off. Line a baking sheet with parchment paper.
MAKE THE DOUGH
In a glass measure mix together the water and sugar until dissolved then stir in the oil and yeast.
In the bowl of a stand mixer, stir together the flour, sun-dried tomatoes, basil, potato flakes and 1 teaspoon of salt until combined. Fit the mixer with a dough hook and turn to low speed.
Add the water and yeast mixture slowly and mix until the dough comes together. Increase the mixer speed to medium and knead until the dough is smooth and elastic, cleaning the sides of the bowl, about 5 minutes.
RISE
Turn dough out onto a floured counter-top and knead to form a smooth ball. Turn into an oil boil, turn to coat with oil, cover with plastic wrap and place in the warmed oven to rise until doubled, about 45 minutes.
SHAPE
On a lightly floured counter-top, punch down the dough. Divide the dough into 4 equal pieces then divide each piece into 3.
Form each piece into a ball, pinching and pulling edges under so the top is smooth. Move the ball in a circular motion on a clean work surface to shape into a smooth ball.
Place each of the 12 balls equally spaced on the parchment lined cookie sheet. Cover loosely with plastic wrap and allow to rise in the barely warm oven until doubled in size, 20 to 30 minutes.
BAKE
Remove from the oven and set oven to 400℉ (200℃).
Brush the rolls with the beaten egg using a pastry brush.
Sprinkle evenly with about ½ teaspoon of flaky sea salt.
Bake until golden and brown about 15 minutes. Rotate the baking sheet about ½ way through cooking. Cool for 10 minute and serve warm.
MAKE-AHEAD
Bake for about 5 minutes until just beginning to brown and the outside is set. Remove from oven and cool completely, freeze in zipper bags.
When ready to reheat, remove from freezer, defrost to room temperature (about an hour), preheat oven to 400℉ (200℃) and bake for 10 minutes.
