Bread Machine Sun-Dried Tomato Rolls
Recipe from
Betty Crocker
A short list of ingredients means you can get the dough for rich, flavorful rolls done in a dash.
Servings:
12 rolls
Prep Time:
20 mins
Total Time:
2 hrs 35 mins
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Ingredients
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3/4 cupwarm milk (105 degrees to 115 degrees )see savings
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2 cupsGold Medal® Better for Bread bread floursee savings
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1/4 cupchopped sun-dried tomatoes in oil, drained and 1 tablespoon oil reservedsee savings
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1 tablespoonsugarsee savings
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1 teaspoonsaltsee savings
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1 1/2 teaspoonsbread machine yeastsee savings
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Directions
1.
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2.
Select Dough/Manual cycle. Do not use Delay cycle.
3.
Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.
4.
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.
5.
Heat oven to 350 degrees . Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled.
High Altitude (3500-6500 ft):
No changes.
Nutrition information
Per serving: Calories 100 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 3g. Daily Values: Iron 6%. Exchanges: 1 Starch. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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