Sun-Dried Tomato Herb Skillet Rolls Recipe

These herb pan rolls will give your meal a Mediterranean taste.  (The recipe makes 11 rolls or a 10-inch (25-cm) pan of rolls.)  


Roll – 240 ml 1 cup lukewarm whole milk – 2 teaspoons one 7g packet active dry yeast – 1/2 teaspoon sugar – 420 g 3 cups | 15oz all-purpose flour (OR bread flour OR a mix of both) – 45 ml 3 TBSPs olive oil – 1 teaspoon sea salt – 2 teaspoons dried oregano Sun-dried tomato butter – 175 g 1 1/2 sticks unsalted butter – 1/2 teaspoon sea salt – 1 bunch of parsley finely chopped (yield = 1/4 cup) – 6 sun-dried tomatoes finely chopped (use more if they’re really small)

Step 1

First, make dough: To puff yeast, leave milk, sugar, and yeast in a small basin for a few minutes. Make a well in flour and pour milk into a big bowl.   


Step 2

Stir in oil, salt, and oregano. Work dough into a ball using your hands or a mixer (use dough hooks). If dough is dry, add a few tablespoons water; if sticky, add flour tablespoon by tablespoon.   

Step 3

Soft, silky dough is needed. Knead it until it springs back when lightly pushed for a few minutes.  

Step 4

Gently oil a basin, cover with greased plastic wrap, and let dough rise in a warm place until doubled, about 1 hour. If your kitchen is drafty, put the bowl in the cabinets or oven (turned off).  

Step 5

To make butter, melt it in a heatproof bowl. Add tomatoes, parsley, and salt after chilling to room temperature. Set aside.  

Step 6

Lightly grease a 25-cm/10-inch cast iron skillet. Punch down dough to release air. Turn 11 pieces into balls. Circular is optional. Spread butter on each ball and place in skillet. Place rolls 6mm (1/4 inch) apart in concentric circles.  

Step 7

Cover the skillet with plastic wrap and let rolls rise for 1 hour. Preheat oven to 177°C (350°F). Brush more butter on the buns and add as many sun-dried tomatoes as possible.   

Step 8

Bake rolls 25–30 minutes till golden. After baking, brush with remaining butter and serve.  

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