Sun-dried Tomato Bread Rolls

There’s something special about home made bread. It is such a rewarding and therapeutic activity to engage in. And the best part, it makes the whole house smell lovely! Making bread is easier than you think. With the right recipe and a little bit of effort, you can create something that tastes and looks so beautiful.

I have been wanting to make these Sun-dried Tomato Bread Rolls from scratch for a while now. Sun dried tomatoes are a staple in my pantry, I just can’t go without adding them to most of my pasta dishes. They’re also a great flavour boost to breads and pies as well. These Sun-dried Tomato Bread Rolls are filled with the flavours of sweet tangy sun kissed tomatoes and aromatic herbs.

They can be enjoyed in so many ways; split them in half, toast and lather them with butter, dip them in your favourite soup, serve them as burger buns or just enjoy it own its own. And trust me, these bread rolls are going to taste better than the store bought ones!


  • 3 cups Strong white flour/ bread flour
  • 1/4 cup Sun-dried tomatoes
  • 1 1/2 tbsp Fresh or dried herbs (rosemary, thyme, basil or oregano)
  • 1/2 tsp Salt
  • 2 tsp Sugar
  • 1 tbsp Active-dry yeast
  • 3/4 cup Water
  • 1/2 cup Plain yogurt


  • Combine the yeast with lukewarm water, mix and set it aside for 5 minutes to bubble up.
  • Chop up the sun-dried tomatoes into tiny bits. The ones I used were already soaked in oil. If you’re using those that are not, then re-hydrate the tomatoes in warm water for 15 minutes first or you may not need to add as much flour while kneading.
  • Place the flour, salt and sugar into a large bowl. Add in the chopped sun-dried tomatoes and herbs. Then, pour in the yeast mixed with warm water and yogurt.
  • Mix together with your hands until combined. Knead the dough for 5-7 minutes until smooth and elastic.
  • Place the dough into a greased bowl, cover with plastic wrap or a damp kitchen towel. Set it in a warm place to prove for an hour until it has doubled in size.
  • Dust the work surface with some flour and turn the risen dough on top. Divide the dough into 6 equal pieces and shape each of them into a ball.
  • Arrange them on a baking sheet lined with parchment paper. Cover and let it rise for another 30-40 minutes.
  • Preheat the oven to 190 C. Bake for 18-23 minutes or until golden brown. They are best eaten with a day or two, but can also be stored in an air tight container for up to a week.

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