Dough: Sunblush Tomato, Rosemary and Garlic Rolls

Dough: Sunblush Tomato, Rosemary and Garlic Rolls

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  1. sift the flour into the Kenwood Chef bowl and stir in the sugar and salt.
  2. mix the yeast with 100ml of warm water until it forms a smooth liquid, using the Kenwood Chef.
  3. add the yeast to the flour and add the water a little at a time until it forms a dough, you may not need all the water.
  4. knead the dough using the dough hook attachment on your Kenwood Chef for about 5-10 minutes on a surface until its silky soft and elastic.
  5. dust a bowl with flour and place the dough inside, cover with clingfilm and leave in a warm place for about an hour until the dough doubles in size.
  6. add the tomatoes, rosemary and garlic to the risen bread and knead again using the dough hook attachment until well combined.
  7. divide the dough into 8 equal parts and shape into individual rolls, and place on a baking tray lined with baking paper and leave in a warm place for another 30 minutes until the dough doubles in size.
  8. preheat the oven to 180°C.
  9. place the loaf in the oven for 25 minutes until the rolls are cooked inside and the bread sounds hollow when tapped from underneath.

Makes 8 rolls

Ingredients

  • strong bread flour (500g)
  • warm water (approx. 300ml of warm water)
  • 2 tsp of yeast (10g)
  • 1 tbsp sugar
  • 1 heaped tsp salt
  • a handful of sunblushed tomatoes, chopped
  • 1 sprig of fresh rosemary or 1 teaspoon of dried rosemary
  • 2 cloves of garlic, peeled and chopped

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