Rosemary, Sun Dried Tomato and Parmesan Rolls

11

November 2, 2013 by Dewi

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Wholemeal bread rolls bursting with Mediterranean flavour

I consider myself to be firmly in the ‘cook’ camp rather than the ‘baker’ camp. Recently, however, I was at the Sheffield food festival and watched a demo by the 2012 Great British Bake Off runner up, James Morton (the Scottish one with the wooly jumpers and big glasses…) and it was really rather brilliant.

The ‘science’ side of baking is what has always put me off. I’m no scientist and much prefer to feel my way through a recipe, tweaking here and there, rather than having to stick to a regimented plan, which is what a lot of baking is about. Any deviation from such a plan can lead to numerous problems, including that most dreaded of the devil’s work: the infamous soggy bottom.

James Morton’s demo, I think it’s fair to say, inspired me to don the pinny, dust the worktop with flour in the mandatory flamboyant manner and have a crack at some baking of my own. In the cupboard I had a jar of lovely sun-dried tomatoes, kindly provided by the lovely folks over at Olive Branch. I thought these paired with some fresh rosemary would make for some tasty, aromatic bread rolls. Perfect with winter-warming soup, or just torn up and enjoyed as part of a mezze board. I grated on some parmesan because I just couldn’t resist.

Makes 6 small rolls.

Ingredients
  • 250g strong wholemeal flour (plus extra for dusting the worktop)
  • 7g sachet instant yeast
  • 1 tsp salt
  • 4 sprigs of rosemary, leaves picked and finely chopped
  • 3 tbsp sun dried tomatoes (I used Olive Branch)
  • 1 tbsp olive oil (again, I used Olive Branch)
  • 1 tbsp honey
  • 160ml warm water
  • 6 tbsp freshly grated parmesan
Method

Put the flour into a mixing bowl and add the yeast and salt on opposite sides.

Rub them gently into the flour, keeping them separate so the salt doesn’t kill the yeast.

Make a well in the middle and add the water, oil and honey.

Bring the mixture together with your hands until combined and starting to form a dough.

Knead well for 10 minutes on a floured or oiled surface.

Place in a lightly oiled bowl.

DSC_0001Cover and leave to prove for 1 hour or until doubled in size.

Knock back the proven dough with your fists, remove from the bowl and place on a floured surface.

Flatten out the dough with your hands to make an oblong shape and spread over the tomatoes and rosemary.

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Knead well for 5-10 minutes.

Split into 6 even balls, place on a lined baking sheet and leave to prove for 1 hour.

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Preheat the oven to 200℃ fan and spoon over the grated Parmesan

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Place the rolls in the oven to bake for 20 minutes

Remove and leave to cool on a rack (they’re lovely when still slightly warm from the oven…)

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These rolls will last about 3 days, if given half the chance.

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11 thoughts on “Rosemary, Sun Dried Tomato and Parmesan Rolls

  1. Those look absolutely amazing Dewi!
    I was at the food show too in Glasgow! It was great, wasn’t it? 😀 I bought a few treats, but had to stop myself from spending all my money there, so many goodies ^ ^

    • Dewi says:

      Thank you! Yes I love food festivals and tend to eat my body weight in free samples… Artisan producers shudder at the sight of me armed with a cocktail stick!

  2. They look and sound delicious! We must make them for our next batch of minestrone! Thx😄

  3. These look so delicious!

  4. […] it was after we had the soup, but next time! You can see the recipe via this link here: Rosemary, Sun dried Tomato and Parmesan Rolls, at The Boy Can Cook blog […]

  5. Hope you don’t mind, but we’ve posted a ping back to this recipe on our site, because we’d made the soup before we saw your recipe. If it’s a problem we will of course remove it. Cheers!

  6. Deena Kakaya says:

    What a lovely combo x

  7. ElaineB says:

    I am making both sun dried tomato amd parmesan rolls and olive and parmesan rolls…will let you know how they turn out👌

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