Sun Dried Tomato Rolls
Healthy, because
Even smarter
Nutritional values
This recipe is an excellent source of fiber, especially when using whole-wheat flour. This is beneficial for the intestines and ensures long-lasting satiation. Additionally, the flour also provides B vitamins and the essential amino acid tryptophan, which can be a good mood booster!
Instead of tomatoes, green and black olives go well with this recipe too! If the bread with tomatoes alone is not enough, you can also serve a homemade cream cheese with fresh herbs which will pair nicely with the bread.
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 286 μg | (95 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 209 mg | (5 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 12.3 ozs Pastry flour
- 2 ozs fresh Yeast (1 oz. Active Dry Yeast)
- 1 tsp sugar
- 2 tsps salt
- 3 ozs sun-dried Tomatoes (in oil)
Preparation steps
Sift flour into a bowl, make a well in the center and crumble yeast into the well. Add sugar and 1-2 tablespoons of water. Dust with some flour from the edges and let rise, covered, for about 15 minutes in a warm place. Drain tomatoes, reserving about 2 tablespoons of tomato oil, and chop. Add approximately 1/2 cup of warm water, oil, salt, and tomatoes to flour mixture and knead to a smooth dough. Let rest, covered, for about 2 hours.
Knead on a floured surface, roll out into a rectangle and form into a roll. Cut into 8 equal pieces, arrange on a lined with parchment paper baking sheet and let rise, covered, for another 40 minutes.
Bake in a preheated oven at 350°F for about 12 minutes. Remove from the oven and serve warm or cold.
