Sun-Dried Tomato and Oregano Rolls

• servings: 12 Rolls

Ingredients

Tangzhong

20 g Bread Flour

80 mL Milk

Dough

7 g Active Dry Yeast

15 g Sugar

100 mL Whole Milk

43 g Butter

1 Egg L

5 g Salt

340 g Bread Flour

40 g Sun-Dried Tomatoes

1 Tsp Oregano

1 Tsp Garlic Powder

Directions

Tangzhong

1. Combine flour and milk in a small pot over medium heat until a thick paste forms.

2. Set aside and let it cool.

Rehydrate Tomatoes

1. Chop sun-dried tomatoes into small pieces.

2. Place in a bowl with water and allow it to sit for 30 minutes. Drain excess water before adding to the dough. Optionally, rehydrate them in the milk to be added to the dough.

Dough

1. Mix yeast, sugar and warm milk ugh hook or paddle attachment and whisk to combine. Allow to sit for 5—10 minutes until frothy.

2. Combine all ingredients except for butter and sun-dried tomatoes and beat on low speed to combine ingredients.

3. Add softened butter and sun-dried tomatoes once the dough comes together and pulls away from the sides of the bowl.

4. Continue on medium speed for approx. 10 more minutes.

Proof Dough

1. Place the dough in a greased bowl and cover with plastic wrap or damp towel. Place in a slightly warm environment to rise until doubled in size (1.5-2 hours). If the dough is too sticky, do stretch and folds.

Shape Dough

1. When the dough is ready, punch it down to release the air.

2. Pinch off a piece of dough and form into a ball, and place in a greased baking pan.

3. Cover the pan with plastic wrap or a damp towel and allow to rise again until puffy (30-45 mins).

Bake

1. Adjust the oven rack to a lower position and preheat oven to 350°F (177°C).

2. Bake for 30-40 minutes, or until lightly browned on top. If using a thermometer, internal temperature should be 195°F (90°C).

3. Remove from the oven and let cool before cutting.

Nutrition

• Serving Size: 12