sun-dried tomato rolls

Makes eight

1/2 cup butter, melted and cooled slightly, plus extra for greasin

1 1/2 cups strong white bread flour, plus extra for dusting

1/2 tsp salt

1 envelope active dry yeast

3 tbsp lukewarm milk

2 eggs, beaten lightly (I did not use eggs but added corn starch and it came out well)

1 3/4 oz/50 g sun-dried tomatoes in oil, drained and finely chopped.

milk for brushing

Variation

Add some finely chopped anchovies or olives to the dough in step 5 for extra flavor.

1 Lightly grease a cookie sheet with a little butter

2 Strain the flour and salt into a large mixing bowl. Stir in the dry yeast, the pour in the melted butter, milk, and eggs (or corn starch). Bring them to form dough.

3 Turn the dough out onto a lightly floured counter and knead for about 5 mins, until smooth. Alternatively, use an electric mixer with a dough hook.

4 Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1 1/2 hours, or until the dough has doubled in size.

5 Punch down the dough for 2-3 mins, knead the sun-dried tomatoes into the dough, sprinkling the counter with extra flour, because the tomatoes are quite oily.

6 Divide the dough into 8 even-size balls and place them on the prepared cookie sheet. Cover and let rise for about 30 mins, or until the rolls have doubled in size.

7 Brush the rolls with milk and bake in a preheated oven 450 F/230 C for 10-15 mins, or until they are golden brown.

8 Transfer the tomato rolls to a wire rack and let cool slightly before serving.