TOMATO ROLLS

Friday - - Recipe Cards -

Prep time 1 hour 40 mins Cook­ing time 25 mins Makes 10 7g dried yeast 500g strong white flour, plus reg­u­lar flour for dust­ing ½ tsp salt 1 tsp sugar 3 tbsp olive oil, as needed 150g sun-dried toma­toes pre­served in herb-in­fused oil, drained and finely diced Dis­solve the yeast in 250ml luke­warm wa­ter. In a bowl, mix flour, salt and sugar. Make a de­pres­sion in the cen­tre, pour in the yeast so­lu­tion and oil, and knead thor­oughly on a floured sur­face into a smooth dough. Cover and leave in a warm place for an hour. Pre­heat the oven to 200°C and line a bak­ing tray with grease­proof pa­per. Knead the dough again and roll out into a rec­tan­gle 7mm thick. Scat­ter toma­toes on top, then roll up the dough, start­ing from one of the long edges. Cut into 10 equal pieces and place on the bak­ing tray. Leave to rise for 15 min­utes, then bake for 25 min­utes. Re­move and serve im­me­di­ately.

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