Sun-Dried Tomato And Feta Rolls

1. 1

   Pour boiling water over tomato sprinkles in a small bowl; let stand 10 minutes or until soft. Drain in a colander over a 1- cup glass measure, reserving liquid. If necessary, add water to reserved liquid to measure 1 cup; reheat liquid to 120u00b0 to 130u00b0.

2. 2

   Combine contents of hot roll mix and enclosed yeast packet in a large bowl; stir well. Add very warm reserved liquid, tomato sprinkles, butter, egg, and feta, stirring until dough pulls away from sides of bowl. Turn dough out onto a lightly floured surface; knead dough 2 minutes or until smooth and elastic. Place bowl over dough to cover; let rest 5 minutes.

3. 3

   Divide dough into 16 equal portions, shaping each portion into a ball. Place on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85u00b0), free from drafts, 15 minutes or until doubled in bulk.

4. 4

   Preheat oven to 375u00b0.

5. 5

   Bake at 375u00b0 for 19 minutes or until lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.