Name: Rustic rosemary & sun-dried tomato vegan bread rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 500 g strong white bread flour; 7 g fast action yeast; 1.5 tsp salt; 10 g fresh rosemary (finely chopped (save a spring)); 25 g sundried tomatoes (finely chopped); 4 tbsp extra virgin olive oil; 250 ml hand-hot water; 2 tbsp extra virgin olive oil (plus extra for serving); 1 tsp sea salt; 10 g fresh rosemary

JD had never baked bread before this weekend and really wanted to try the kneading, rising, shaping and baking themselves.

We wanted to try an enriched recipe, and as JD has to keep their dairy intake to a minimum, so we opted for a dough enriched with sundried tomatoes and rosemary.

This recipe makes a deliciously fragrant bread. Each bite hits you with the warming olive oil and rosemary flavour, followed by a tangy sun-dried tomato kick. So easy to make and so, so yummy.

Here's what we did:

Ingredients

For the dough

500 g (1.1 lb) strong white bread flour
7 g (0.2 oz) fast action yeast
1.5 tsp salt
10 g (0.4 oz) fresh rosemary finely chopped (save a spring)
25 g (0.9 oz) sundried tomatoes finely chopped
4 tbsp extra virgin olive oil
250 ml (8.5 floz) hand-hot water

For the topping

2 tbsp extra virgin olive oil plus extra for serving
1 tsp sea salt
10 g (0.4 oz) fresh rosemary

Equipment

Instructions

Put the flour, yeast and fine salt in a large bowl and stir
Finely chop the rosemary and sun-dried-tomatoes, add to the bowl and stir
Stir in 4 tbsp of the oil and the water and to form a dough
Put dough on a floured board and knead for until the dough is smooth and springs back when pressed
Put the dough in a bowl, cover and leave somewhere warm for 45 minutes - it should double in size
Put the dough back on the board, kneed again to make it workable and then cut into eighths
Shape each piece into a flatish, rough oval - don't worry about lumps and bumps.
Oil a baking tray and put the breads on it, then cover with oiled cling film and leave for another 30 minutes - they should double in size again
Pre-heat the oven to 200C / gas mark 6
Remove the cling film and drizzle with the olive oil, sprinkle with the salt and stick a few sprigs of rosemary into each bread
Bake in the centre of the oven for 20 minutes until pale golden

Print Recipe

5 from 1 vote

Rustic rosemary & sun-dried tomato vegan bread rolls

This recipe makes deliciously fragrant osemary & sun-dried tomato vegan bread rolls. Each bite hits you with the warming olive oil and rosemary flavour, followed by a tangy sun-dried tomato kick. So easy to make and so, so yummy.

Prep Time30 mins

Cook Time20 mins

Proving time1 hr 15 mins

Total Time50 mins

Course: Bread

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: rosemary & sun-dried tomato bread, rosemary & sun-dried tomato rolls, vegan bread rolls

Servings: rolls

Calories: 333kcal

Author: Emily Leary

Ingredients

For the dough

500 g (1.1 lb) strong white bread flour
7 g (0.2 oz) fast action yeast
1.5 tsp salt
10 g (0.4 oz) fresh rosemary finely chopped (save a spring)
25 g (0.9 oz) sundried tomatoes finely chopped
4 tbsp extra virgin olive oil
250 ml (8.5 floz) hand-hot water

For the topping

2 tbsp extra virgin olive oil plus extra for serving
1 tsp sea salt
10 g (0.4 oz) fresh rosemary

Equipment

Instructions

Put the flour, yeast and fine salt in a large bowl and stir.
Add the rosemary and sun-dried tomatoes to the bowl and stir.
Stir in 4 tbsp of the oil and the water and to form a dough.
Put dough on a floured surface and knead for until the dough is smooth and springs back when pressed.
Put the dough in a bowl, cover and leave somewhere warm for 45 minutes – it should double in size.
Put the dough back on the board, kneed again to make it workable and then cut into eighths.
Shape each piece into a flatish, rough oval – don’t worry about lumps and bumps.
Oil a baking tray and put the breads on it, then cover and leave for another 30 minutes – they should double in size again.
Pre-heat the oven to 200C / 180C fan / gas mark 6.
Remove the cover and drizzle with the olive oil, sprinkle with the salt and stick a few sprigs of rosemary into each bread.
Bake in the centre of the oven for 20 minutes until pale golden.

Notes

If you're working in a cold house, it may take longer than the recommended time for your bread to prove. Likewise, in a very warm house, your dough may rise faster. Either way, during each proving phase, it's ready when it has doubled in size.

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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