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🍽️ Tomato and Basil Rolls

265 kcal · 30 min · 4 servings

Ingredients

• yeast, fresh 0.5 pcs
• sugar 0.5 tsp
• water 250 ml
• wheat flour, Type 405 450 g
• salt 0.5 tsp
• olive oil 2 tbsp
• bush tomatoes 1 pcs
• tomatoes, dried 80 g
• basil, fresh 30 g

Instructions

1. 1. Crumble the yeast into a bowl.
2. 2. Dissolve the yeast together with the sugar in lukewarm water.
3. 3. Cover the bowl and let the mixture rest for about 15 minutes.
4. 4. Add flour, salt, and olive oil to the yeast mixture.
5. 5. Knead the ingredients well until a dough forms.
6. 6. Let the dough rise in a warm place for about 45 minutes.
7. 7. Wash the fresh tomatoes thoroughly.
8. 8. Remove the stem and core of the tomatoes.
9. 9. Dice the flesh of the tomatoes into small cubes.
10. 10. Chop the sun-dried tomatoes finely.
11. 11. Rinse the basil and shake it dry.
12. 12. Pluck the basil leaves from the stems.
13. 13. Chop the basil leaves finely.
14. 14. Preheat the oven to 200 °C top/bottom heat.
15. 15. Knead the diced tomatoes and the chopped basil into the dough.
16. 16. Dust a work surface with flour.
17. 17. Divide the dough on the work surface into 10 equal portions.
18. 18. Shape each portion into a roll.
19. 19. Line a baking sheet with parchment paper.
20. 20. Place the rolls on the prepared baking sheet.
21. 21. Cover the rolls and let them rise for another 15 minutes.
22. 22. Bake the rolls in the preheated oven for about 20–25 minutes.
23. 23. Carefully remove the rolls from the oven.
24. 24. Let the rolls cool down.
25. 25. Serve the rolls.

Nutrition per serving

• kcal: 265
• Protein: 9 g · Fett/Fat: 7 g · Carbs: 44 g