• Prep Time: 35 Minutes
  • Cooking Time: 15 Minutes
  • Serves: 32

Quick Sun Dried Tomato Pan Rolls

  • Recipe Submitted by on

 Ingredients List

  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 envelopes Fleischmann's® RapidRise® Yeast
  • 1-1/2 teaspoons salt
  • 3/4 cup milk
  • 3/4 cup water
  • 1/4 cup butter, cut into pieces
  • 1 large egg
  • ½ cup diced sun-dried tomatoes
  • ¼ cup minced basil leaves
  • 1 tablespoon all-purpose flour

 Directions

Combine 2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F); stir into flour mixture. Stir in egg and enough remaining flour to make soft dough. Stir in sun-dried tomatoes and basil. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface for 10 minutes.
Divide dough in half. Roll each half to fit 2 greased 8- or 9-inch square pans. Place dough in pans and with a sharp knife, cut dough in each pan into 16 rolls; cover with plastic wrap.

Place large shallow pan on counter; fill half with boiling water. Set wire rack over pan; place baking pans on rack. Let rise for 20 minutes.

Dust tops with 1 tablespoon flour. Bake in preheated 400°F oven for 15 minutes or until done. Remove from pans; let cool on wire racks.

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