Roasted Garlic Oil
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Sun-Dried Tomato Rolls
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lightly flowing water, is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating
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Still Life with Tomatoes
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Sun-Dried Tomato Rolls with Garlic
Bon Appetit October 1989
1 envelope dry yeast
1/4 cup sugar
1/2 cup warm water (105 F. to 115 degrees F.)
1/2 cup tomato juice, room temperature
6 tablespoons olive oil (or oil from sun-dried tomatoes)
1 teaspoon salt
4 cups (about) unbleached all-purpose flour
1/4 cup thinly sliced fresh basil
3 tablespoons chopped oil-packed sun-dried tomatoes
1/4 cup olive oil
2 cloves garlic, pressed
Sprinkle yeast and 1/4 teaspoon sugar over warm water in small bowl.
Stir to dissolve. Let yeast mixture stand until foamy, about 10 minutes. Combine remaining
sugar, tomato juice, oil, eggs and salt in large bowl. Add 1 cup flour and whisk
vigorously for 2 minutes. Add yeast mixture, basil and tomatoes. Mix in enough flour
cup at a time to form soft dough. Knead dough on lightly floured surface until smooth and
elastic, adding more flour if necessary, about 5 minutes (dough will be slightly sticky).
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let
dough rise in warm area until doubled, about 1 hour.
For garlic oil: Heat oil in small saucepan until just warm.
Stir in garlic. Cool.
Lightly grease muffin cups. Gently punch down dough. Knead on
lightly floured surface until smooth. Divide into 12 equal pieces. Shape each piece into
ball, pulling edges under to create smooth top. Place rolls rounded side up in prepared
cups. Using floured scissors, snip 1/2-inch-deep X into top of each roll. Cover with
plastic and let rise in warm draft-free area until doubled in volume, about 20 minutes.
Preheat oven to 375 degrees F. Gently brush rolls with garlic oil. Bake until golden brown, about
20 minutes. Remove rolls from oven and brush again with garlic oil. Transfer rolls to rack
and cool slightly before serving.
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