Having made several versions of my Sun-dried Tomato & Basil Bread I wanted to replicate the lovely flavour and soft texture in a batch of rolls. I was really pleased with the result, especially with the addition of olives. It also meant I could wrap them individually to give to friends, particularly those in my Italian conversation group.

Makes: 12 small rolls (US) or 12 medium rolls (UK)

Time: Prep: 30 minutes. Hands on: 15 minutes. First prove: 60 – 90 minutes depending on conditions. Second hands on: 20 minutes. Second prove: 30 – 45 minutes. Baking (at last!): less than 15 minutes.

Level: Fairly easy.

Need: I use a stand mixer, but if you have the time and energy, kneading by hand is fine. For 12 rolls you will need two baking sheets/trays. A plastic dough scraper is very useful. Likewise, a baking stone helps, but isn’t essential.

Ingredients

500g/1lb 2oz strong white flour
10g/¼oz salt
7g instant yeast
20g/¾oz caster sugar
1 – 2 tsp dried basil (or 3 if you like it a lot)
Around 300ml/10fl oz tepid water
50ml/1¾fl oz oil from the tomato jar or use good olive oil (Oil from the jar adds extra flavour)
Around 100g/3½oz tomatoes, chopped
Around 50g/1¾oz olives, chopped
¼ egg + a little water for egg wash or just use milk for a less glossy finish

Prep:

Drain off 50ml/1¾fl oz oil from a jar of tomatoes and set aside
Dry and chop 100g/3½oz tomatoes and put in a dish (weigh the empty dish first)
Chop 50g/1¾oz olives, mix in with the tomatoes. Weigh the full dish and work out the weight of the contents. Divide this by 12 and that’s how much you will put in each roll before baking.
Line two baking trays with baking parchment.

Method

1. Mix Flour, salt, yeast, sugar and dried basil. Add water and oil slowly and mix.

2. Knead for 7 – 10 minutes in a stand mixer (at least 12 – 15 by hand). Place the dough into an oiled bowl, gently pull the edges over into the middle a few times, turning the bowl as you do so. Cover & leave to rise until doubled in size.

3. Tip the dough out onto a lightly floured surface and knock it back. Weigh the dough then divide it into twelve equal pieces.

4. Flatten each piece into a small round then add the requisite amount of chopped tomatoes and olives. Fold the edges of the dough over the filling and enclose it then manipulate the dough into a nice ball by dragging the outer skin taught and pinching it tightly underneath. Place six on each tray, as far apart as the size allows.

5. Put the trays inside plastic bags and leave for a second rise – 30 – 45 minutes. When almost risen, turn your oven on to 220°C / fan 200°C / 425°F / Gas 7. Put a baking stone in the oven if you have one, plus a metal dish (to hold water for some steam).

6. When risen, egg wash the tops and slash with razor blade. (I recommend diluting the egg with either water or milk)

7. Pour boiling water into the metal tray then bake rolls for around 12 – 15 minutes. If you have egg washed them you will almost certainly need to cover them with foil during the baking as they darken significantly.

8. Tap the bottoms to see if they’re baked. A clear, hollow sound and feel is an indication that they are baked OK. Cool on a wire rack.

Gallery

I wish you every success with your bread making. I hope you have a go at this one and enjoy making and eating these lovely rolls. If you want to see more of my bread recipes click this link.

Here are some quite different breads that you might want to try:

Blueberry, Orange and Walnut bread