Sun Dried Tomato Rolls With Garlic Recipes

SUN-DRIED TOMATO GARLIC BREAD

Steps:

• In a small bowl, combine the butter, cheese, tomatoes and garlic. Spread over cut sides of bread. Transfer to an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.

ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD

Steps:

• To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
• Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
• Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
• Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.

SUN DRIED TOMATO ROLLS WITH GARLIC

Steps:

• Sprinkle yeast and 1/4 teaspoon sugar over warm water in small bowl. Stir to disslove. Let yeast mixture stand until foamy about 10 minutes. Combine remaining sugar tomato juice oil eggs and slat in a large bowl. Add 1 cup flour and whisk vigorously for 2 minutes. Add yeast mixture, basil and tomatoes. Mix in enough flour 1/2 cup at a time to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if necessary about 5 minutes. (dough will be slightly sticky) Put dough in bowl and cover with plastic wrap Let dough rise in warm area until doubled about 1 hour. For garlic oil: Lightly grease muffin cups. Gently punch dough down. Knead on lightly floured surface until smooth. Divide into 12 equal pieces. Shape each piece into balls pulling edges under to create smooth top. Place rolls rounded side up in prepared cups. Using floured scissors snip 1/2 inch deep X into top of each roll. Cover with plastic wrap and let rise in warm draft free area until doubled in size about 20 minutes Preheat oven to 375 degrees. Gently brush rolls with garlic oil. bake until golden brown about 20 minutes. Remove rolls from oven and brush again with garlic oil. Transfer rolls to rack and cool slightly before serving.