Sun Dried Tomato Ranch Rolls For Bread Machine Recipes

BREAD MACHINE SUN-DRIED TOMATO ROLLS

Bread Machine Sun-Dried Tomato Rolls image

A short list of ingredients means you can get the dough for rich, flavorful rolls done in a dash.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h35m

Yield 12

Number Of Ingredients 6

Ingredients

3/4 cup warm milk (105° to 115°)
2 cups Gold Medal™ Better for Bread™ bread flour
1/4 cup chopped sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast

Steps:

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle. Do not use Delay cycle.
Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.
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.
Heat oven to 350°. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled.

Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Roll, Sodium 210 mg

BACON & SUN-DRIED TOMATO ROLLS

Bacon & Sun-Dried Tomato Rolls image

These rolls have the bacon sun-dried tomatoes in the dough mix. They're excellent with soup and as with all bread are at their very best when fresh from the oven with butter melting into them. If anything, err slightly over with the flour and under with the water as the liquid from the onions & toms etc can result in a slightly stick dough. Check consistency during kneading and adjust with floour/water if required. I find 'cooking bacon' is better than rashers as these off-cuts are often chunkier - they make large, lean lardons that survuce the frying then kneading processes. I was brought up on a diet of homemade half and half bread - long before the days of bread makers and almost always make a 50/50 mix. (Making a full loaf I find using the small wholemeal, light crust setting on a large 50/50 mix gets it about right).

Provided by BonusMeals

Categories Breads

Time 2h15m

Yield 12 Rolls

Number Of Ingredients 13

Ingredients

1/2 cup milk
3/4 cup water
1 tablespoon sugar
2 teaspoons salt
1 -2 tablespoon oil
2 cups wholemeal bread flour
2 cups white bread flour
3/4-1 teaspoon instant dried yeast (for bread makers)
1/2 teaspoon dried oregano
100 -150 g smoked bacon (smoked cooking bacon, finely diced)
4 -6 sun-dried tomatoes (roughly chopped)
1 teaspoon tomato puree
1 small onions (finely diced) or 2 shallots (finely diced)

Steps:

Place the sun-dried tomatoes, bacon, onions and oregano in a frying pan. Depending on the amount of residual oil from the tomatoes and the amount of fat on the bacon, add 1-2 Tbsp of oil to the pan and fry gently until lightly browned. Add to the bread tin.
Add the remaining ingredients in the following order; tomatoe puree, milk, water, sugar, wholemeal & white bread flours and finally the dried yeast.
Run your breadmaker on the dough setting.
Meanwhile, grease a baking sheet with butter and pre-heat the oven to 40-50°C.
When the dough is ready, cut into 12 equal portions and place on the baking sheet. (If the dough is sticky, knead in some extra flour).
Place the rolls in the warmed oven for about ~20 minutes for a 2nd rising.
Turn the oven up to 200C and bake for 15 minutes, turning once half way through (no need to wait for the oven to get up to temperature).
Remove from the oven and place on a cooling tray.
Cut open, spread with unsalted butter and enjoy.

Nutrition Facts : Calories 222.5, Fat 5.4, SaturatedFat 1.6, Cholesterol 10.6, Sodium 600.8, Carbohydrate 34.5, Fiber 1.4, Sugar 1.7, Protein 8

SUN-DRIED TOMATO & OLIVE LOAF

Sun-Dried Tomato & Olive Loaf image

I can't get enough of this beautiful, richly flavored loaf that starts in the bread machine. I tear off big chunks, dip them into extra virgin olive oil and eat. Delicious!-Carole Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

Ingredients

1 cup warm tomato juice (70° to 80°)
2 tablespoons olive oil, divided
1/2 teaspoon salt
2 teaspoons brown sugar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 cups bread flour
1 package (1/4 ounce) quick-rise yeast
1/2 cup chopped oil-packed sun-dried tomatoes, well-drained
1/2 cup chopped pitted Greek olives, well-drained

Steps:

In bread machine pan, place tomato juice, 1 tablespoon oil, salt, brown sugar, rosemary, flour and yeast in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add tomatoes and olives., When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15x10-in. oval. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place on a greased baking sheet, seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°., Brush loaf with remaining oil. With a sharp knife, make 5 deep slashes across top of loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.