Ingredients

The following ingredients have 12 Servings
  • 250 ml 1 cup full cream milk, warmed
  • 10 g 2 teaspoon instant yeast
  • 1 teaspoon sugar
  • 2 eggs
  • 500 g 4 cups white bread (strong) flour
  • 1.5 teaspoons salt
  • 1 cup sundried tomatoes in oil (drained and finely chopped)
  • 2 cups grated mozzarella cheese
  • large handful fresh basil (torn)
  • salt & pepper
  • 100 g butter
  • 3 garlic cloves (crushed)
  • squeeze of fresh lemon juice

Instruction

  • Combine the warmed milk, yeast and sugar in the bowl of a freestanding mixer and allow to stand for 5 minutes.
  • Whisk in the eggs then with the mixer running, add the flour and salt and allow to mix for 5 minutes until well combined.
  • Remove from the bowl and turn out onto a floured surface.
  • Knead the dough for 5-10 minutes until you have a sticky, elastic dough.
  • Place in an oiled bowl and cover with cling wrap. Allow to rise for 1-2 hours until the dough has doubled in volume.
  • Line an oven proof casserole dish with baking paper.
  • When the dough has risen, roll it out on a floured surface then sprinkle over the sundried tomatoes, cheese and basil. Season to taste then roll up, lengthwise.
  • With a serrated knife, slice the roll into rolls around 3cm wide. Place the rolls in the prepared casserole dish and allow to rise for 30 minutes while the oven pre-heats to 180°c.
  • Bake the rolls for 20-25 minutes until they are golden brown and cooked through.
  • In the meanwhile, melt the butter in a small saucepan/pan with the garlic and lemon juice.
  • When the rolls are cooked, remove them from the oven and brush with the garlic butter.
  • Allow to cool slightly then serve.