Italian Rolls with Basil and Sun-Dried Tomatoes

Italian Rolls with Basil and Sun-Dried Tomatoes

Aromatic, savory bread made with yeast. Perfect as an appetizer, side dish, or party snack.


  • Onion – 1 piece
  • Egg – 2 pieces
  • Sun-dried tomatoes – 8 pieces
  • Sugar – 1 teaspoon
  • Butter – 25 g
  • All-purpose flour – 680 g
  • Milk – 250 ml
  • Olive oil – 1 tablespoon
  • Salt – 1.5 teaspoons
  • Fresh basil – 5 g
  • Fresh yeast – 40 g


Dissolve yeast with sugar. Once they start dissolving, add lightly warmed 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, sautéed onion, chopped basil, melted butter, beaten eggs, and the activated yeast mixture.

Knead until the dough becomes smooth, elastic, and shiny. This may take about 10 minutes using a dough hook.Cover the dough and let it rise for 1.5 hours (until it doubles in size). After this time, divide the dough into approximately 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 about 17-20 minutes at 210°C.

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