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Bread Machine Sun-Dried Tomato Rolls

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By Betty Crocker Kitchens
Updated Jan 19, 2010
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A short list of ingredients means you can get the dough for rich, flavorful rolls done in a dash.

Bread Machine Sun-Dried Tomato Rolls

  • Prep Time 20 min
  • Total 2 hr 35 min
  • Servings 12
  • Ingredients 6
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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

Instructions

  • Step 
    1
    Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
  • Step 
    2
    Select Dough/Manual cycle. Do not use Delay cycle.
  • Step 
    3
    Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.
  • Step 
    4
    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.
  • Step 
    5
    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

100 Calories
2g Total Fat
3g Protein
20g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Roll
Calories
100
Calories from Fat
20
Total Fat
2g
Saturated Fat
0g
Cholesterol
0mg
Sodium
210mg
Total Carbohydrate
20g
Dietary Fiber
1g
Protein
3g
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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