Tomato Basil Dinner Rolls are very aromatic and delicious! They have such a pretty color, plus a robust flavor. They are so lovely to look at with the sun-dried tomatoes and the basil pesto. Be sure and try this Tomato Basil Dinner Rolls recipes as you will have a hard time eating just one.
Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads. More great Bread Recipes, Sourdough Bread Recipes and Quick Bread Recipes for all your bread making.
- 1/4 cup warm water (110 degrees F.)
- 1/4 cup tomato juice or V8, room temperature
- 3 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 egg, room temperature
- 1/4 cup Basil Pesto (either homemade or store bought)
- 3 tablespoons sun-dried tomatoes
- 2 1/4 cups bread flour
- 2 teaspoons instant yeast (I use SAF Instant Active Dry Yeast)
- 2 tablespoons olive oil,
- 1 to 2 cloves garlic, chopped
Place water, V8 or tomato juice, 3 tablespoons olive oil, sugar, salt, egg, pesto, sun-dried tomatoes, flour, and yeast in bread pan of your bread machine. Select dough setting and press start. NOTE: Depending on how much oil is in the pesto, you might need to add additional flour. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel or plastic wrap and let rest for 10 minutes.
After resting, grease a large bowl; add dough, turning to coat entire surface. Cover bowl with towel and let rise in warm area until doubled, about 1 hour.
To Make Garlic Oil: In a small saucepan over medium heat, heat 2 tablespoons olive oil just until warm. Stir in the 1 to 2 chopped garlic cloves. Remove from heat and cool.
Preheat oven to 375 degrees F. Lightly grease six muffin cups.
Gently punch dough down. Knead until smooth. Divide dough into six (6) equal pieces. Shape each piece into a ball, pulling edges under to create a smooth top. Place rolls, rounded side up, in prepared muffin cups. Using scissors, snip 1/2-inch deep "X" into top of each roll. Cover with a towel and let rise in a warm area until doubled in volume, about 20 minutes.
Gently brush rolls with the prepared and cooled Garlic Oil. Bake until golden brown, approximately 15 to 20 minutes. A good check is to use an instant thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.
Remove from oven and brush again with additional Garlic Oil. Transfer rolls to a wire rack and cool slightly before serving.
Makes 6 rolls.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.