Sundried Tomato and Parmesan Bread Rolls

I know in an earlier post I made a disclaimer that baking isn’t really my thing. However these bread rolls turned out pretty well. I guess you could turn it into a loaf if you wanted to although you may have to adjust the cooking time.

Ingredients / Method for 8 Large rolls

2 cups strong white flour
1 cup whole wheat flour
2 1/4 tsp instant yeast
1 tsp salt
1 Tbsp sugar
1 Tbsp olive oil
1 cup warm water
2 Tbsp tomato puree
1/2 cup sundried tomatoes, drained of oil and chopped
60g grated fresh parmesan
1 Tbsp of dried basil
1/4 cup of dehydrated onion flakes
1 egg, beaten

In a large mixing bowl add all of the flour, salt and basil. Mix until its all combined.

Combine the yeast with the warm water (the water should be approximately 37°C to activate the fresh yeast). Mix well until combined, then stir the tomato puree into the mixture.

Pour the water/tomato mix into the flour mix along with the cheese, sundried tomatoes and dried onions. Mix until combined.

Lightly flour a clean surface and knead the dough for 5 minutes. Lightly oil a clean bowl. Put the dough into the bowl and cover with clingfilm or a tea towel for an hour until the dough has doubled in size.

Gently knock the dough back with your fist. Flour the surface again and knead for 5 minutes.

Divide the dough into 8-10 rounds and place on a baking tray. Put aside somewhere warm for 20 minutes so that the dough rises again. Preheat the oven to 190.

When the oven is hot, brush each roll with the beaten egg and cook for 30 minutes or until they make a hollow sound when you tap the bottom.