Sun Dried Tomato Rolls With Garlic Recipes
SUN-DRIED TOMATOES I
Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.
Provided by Kellie
Categories Side Dish Sauces and Condiments Recipes
Yield 32
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
- Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g
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- In a large stand mixer bowl, add warm milk (110 - 115 degrees F), yeast, and 1 teaspoon sugar. Stir and let sit for 10 minutes, until frothy and foamy. This means the yeast is ready to be used.
- Set up the dough hook in the stand mixer. With the mixer on low, add the remaining 1 tablespoon sugar, eggs, melted butter, dried herbs, garlic powder, and salt. Then gradually, one cup at a time, add the flour. Change the speed to high and mix/knead until a dough forms, about 8 minutes. The dough should be kind of sticky and pull away from the bowl easily as it is being kneaded. If too sticky, add more flour, ¼ cup at a time. If kneading by hand, prepare you dough in a large bowl and knead on a floured surface for about 20 minutes.
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- Punch dough and transfer to a clean working surface. Using a rolling pin, roll into 18x25 inch rectangle. Spread with the prepared sundried tomato pesto, leaving about ½ inch space in the borders. Starting from the long end, roll up the dough semi-tightly and press edges to seal.
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