Bread Machine Sun-Dried Tomato Rolls

  • Prep 20 min
  • Total 2 hr 35 min
  • Ingredients 6
  • Servings 12

Ingredients

3/4
cup warm milk (105° to 115°)
2
cups bread flour
1/4
cup chopped sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved
1
tablespoon sugar
1
teaspoon salt
1 1/2
teaspoons bread machine yeast

Steps

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  • 1
    Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
  • 2
    Select Dough/Manual cycle. Do not use Delay cycle.
  • 3
    Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.
  • 4
    Lightly grease cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until almost double.
  • 5
    Heat oven to 350°. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled.

Notes









Tips

Expert Tips

  • If you like rolls that are golden brown on top but have soft sides, place the rolls closer together on the cookie sheet so they will rise and bake together.
  • The intense flavor of sun-dried tomatoes can bring out the best in soups, stews and breads. You'll find these flavor-packed gems sold either packed in oil, which keeps them a little softer, or dry packed in cellophane. The dry tomatoes need to be soaked before using to make them softer.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Roll
Calories
100
Calories from Fat
20
% Daily Value
Total Fat
2g
Saturated Fat
0g
Cholesterol
0mg
Sodium
210mg
Total Carbohydrate
20g
Dietary Fiber
1g
Protein
3g
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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