Fragrant, savory yeast-based bread. Perfect as an appetizer, accompaniment to dishes, or party snack.
Ingredients
- Onion – 1 piece
- Egg – 2 pieces
- Sun-dried tomatoes – 8 pieces
- Sugar – 1 teaspoon
- Butter – 25 g
- Wheat flour – 680 g
- Milk – 250 ml
- Olive oil – 1 tablespoon
- Salt – 1.5 teaspoons
- Fresh basil – 5 g
- Fresh yeast – 40 g
Preparation
Mix the yeast with sugar. Once they begin to dissolve, add lukewarm milk, mix, and set aside in a warm place for the yeast to activate.
Finely chop the onion into small cubes and sauté with a tablespoon of butter or olive oil, then let it cool.
In a bowl, sift the flour, add salt, diced sun-dried tomatoes, chopped basil, melted butter, beaten eggs, and the activated yeast mixture.
Knead until the dough comes together and becomes smooth, elastic, and shiny. Knead for about 10 minutes, using a dough hook if available.
Cover the dough and let it rise for 1.5 hours (until it doubles in size).
After this time, divide the dough into about 10 equal parts and shape them into rolls. Line a baking sheet with parchment paper and place the rolls on it with enough space between them.
Let them rise for 20-25 minutes. Bake for approximately 17-20 minutes at 210°C.
