Tomato-Herb Bread Rolls
(Percentage of daily recommendation)
|Calorie||121 kcal||(6 %)|
|Protein||4 g||(4 %)|
|Fat||3 g||(3 %)|
|Carbohydrates||18 g||(12 %)|
|Sugar added||1 g||(4 %)|
|Roughage||3 g||(10 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.8 mg||(7 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||2.4 mg||(20 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||40 μg||(13 %)|
|Pantothenic acid||0.5 mg||(8 %)|
|Biotin||4.1 μg||(9 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||6 mg||(6 %)|
|Potassium||184 mg||(5 %)|
|Calcium||18 mg||(2 %)|
|Magnesium||39 mg||(13 %)|
|Iron||1.3 mg||(9 %)|
|Iodine||2 μg||(1 %)|
|Zinc||1 mg||(13 %)|
|Saturated fatty acids||1.8 g|
|Uric acid||39 mg|
Place 170 ml lukewarm water in a small bowl. Crumble in the yeast, stir thoroughly, cover and let stand about 10 minutes.
Place the flour in a mixing bowl and make a well in the center. Pour honey into the well and add salt to the edge.
Pour yeast mixture into the well and knead with dough hook of a hand mixer to form a smooth, shiny dough. Cover with a kitchen towel and let rise in a warm place about 30 minutes.
Meanwhile, soak the sun-dried tomatoes in a small bowl with 3 tablespoons of hot water.
Toast the buckwheat in a dry pan over low heat until fragrant, about 5 minutes. Allow to cool.
Rinse thyme and parsley, shake dry and pluck leaves. Rinse the chives and cut into rings.
Drain tomatoes, reserving the liquid. Chop tomatoes with a large knife.
Mix together the tomatoes and reserved liquid, herbs, buckwheat, and about 40 grams (approximately 3 tablespoons) butter. Season well with salt and pepper.
Turn out the dough onto a lightly floured work surface and knead for 2 minutes with floured hands. Roll out into a rectangle (about 20 x 60 cm) (approximately 8 x 24 inches) and spread the tomato- buckwheat mixture on top.
Roll up dough from the long side into a log and cut with a bread knife into 12 pieces (about 5 cm wide) (approximately 2 inches wide).
Place pieces cut side down. Press a wooden spoon handle across the center of each to create a deep crease, so pieces curl up slightly.
Brush 12 cups of a standard muffin tin with remaining butter. Place dough pieces in the muffin tin cups, cover and let rise in a warm place about 10 minutes.
Brush surfaces of rolls with milk. Bake on middle rack of preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 15 minutes.
Remove rolls from oven, turn out onto a wire rack and let cool. To transport, place rolls in an airtight container (about 1.5 liters)(approximately 1 1/2 quarts).