How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sun-dried Tomato Basil Dinner Rolls?

You need 11 ingredients. The key ingredients include: 1 1/4 cups water heated to 110 degrees, 1 tablespoon sugar, 2 tablespoons olive oil, extra-virgin, 2 teaspoons yeast, active dry 1 envelope, and more.

Is Sun-dried Tomato Basil Dinner Rolls suitable as baking & desserts?

Yes, Sun-dried Tomato Basil Dinner Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Sun-dried Tomato Basil Dinner Rolls?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sun-dried Tomato Basil Dinner Rolls Recipe

Name: Sun-dried Tomato Basil Dinner Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups water heated to 110 degrees; 1 tablespoon sugar; 2 tablespoons olive oil, extra-virgin; 2 teaspoons yeast, active dry 1 envelope; 1 1/2 cups flour, unbleached all-purpose; 1 1/2 cups pastry flour, whole wheat; 1/2 cup sundried tomatoes oil-packed, rinsed, patted dry, and minced; 2 tablespoons basil fresh, finely chopped; 1/2 cup potato flakes; 1 x salt to taste; 1 large eggs lightly beaten

Sun-dried Tomato Basil Dinner Rolls

Eats Now Editorial Team · 474 kcal · Baking & Desserts

1
Adjust the oven rack to the middle position of the oven.
2
Warm the oven for rising.
3
Turn on the oven for 5 minutes and then turn off.
4
Line a baking sheet with parchment paper.
5
MAKE THE DOUGH
6
In a glass measure mix together the water and sugar until dissolved then stir in the oil and yeast.
7
In the bowl of a stand mixer, stir together the flour, sun-dried tomatoes, basil, potato flakes and 1 teaspoon of salt until combined.
8
Fit the mixer with a dough hook and turn to low speed.
9
Add the water and yeast mixture slowly and mix until the dough comes together.
10
Increase the mixer speed to medium and knead until the dough is smooth and elastic, cleaning the sides of the bowl, about 5 minutes.
11
RISE
12
Turn dough out onto a floured counter-top and knead to form a smooth ball.
13
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.
14
SHAPE
15
On a lightly floured counter-top, punch down the dough.
16
Divide the dough into 4 equal pieces then divide each piece into 3.
17
Form each piece into a ball, pinching and pulling edges under so the top is smooth.
18
Move the ball in a circular motion on a clean work surface to shape into a smooth ball.
19
Place each of the 12 balls equally spaced on the parchment lined cookie sheet.
20
Cover loosely with plastic wrap and allow to rise in the barely warm oven until doubled in size, 20 to 30 minutes.
21
BAKE
22
Remove from the oven and set oven to 400F (200C).
23
Brush the rolls with the beaten egg using a pastry brush.
24
Sprinkle evenly with about 1/2 teaspoon of flaky sea salt.
25
Bake until golden and brown about 15 minutes.
26
Rotate the baking sheet about 1/2 way through cooking.
27
Cool for 10 minute and serve warm.
28
MAKE-AHEAD
29
Bake for about 5 minutes until just beginning to brown and the outside is set.
30
Remove from oven and cool completely, freeze in zipper bags.
31
When ready to reheat, remove from freezer, defrost to room temperature (about an hour), preheat oven to 400F (200C) and bake for 10 minutes.

Sun-dried Tomato Basil Dinner Rolls

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