A short list of ingredients means you can get the dough for rich, flavorful rolls done in a dash.
cup warm milk (105° to 115°)
cups Gold Medal™ Better for Bread™ bread flour
cup chopped sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved
teaspoons bread machine yeast
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle. Do not use Delay cycle.
Remove dough from pan; place on lightly floured surface. Cover and let rest 10
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.
Heat oven to 350°. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Roll
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.