Sun-dried tomato buns

Sun-dried tomato buns

Do you have large amounts of flour at home and you don’t know what to make from it? You could, for instance, start baking your own bread.

Apart from bread, of course you can make pasta, potato dumplings, dumplings, cakes, rolls and buns from flour, so you do have a lot of options there.

In the current situation, when staying at home is so important, you should think about baking your own rolls and bread in order to minimise the need to visit a grocery store.

To be able to bake your own bread, first of all, you should have flour, preferably of several different types, any fat – it can be oil, olive oil, butter or margarine – in your pantry. Additionally, you also need yeast or sourdough starter that will allow your baked goods to rise. Here you may find the recipe for sourdough in case you decide to make your own.

Below, you will find a recipe for buns with sun-dried tomatoes – you can make it as suggested therein but if you wish, you can also bake with different additions, such as seeds (sunflower, chia, linseed) or spices (Provence herbs, parsley, chives). It all depends on what you happen to have at home.

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Sun-dried tomato buns
Sun-dried tomato buns

Ingredients for sun-dried tomato buns.

  • 55 dag of plain flour
  • 1,5 dag fresh yeast
  • 400 ml lukewarm water
  • 1 teaspoon of salt (I used Himalayan)
  • 2 tablespoons of sun dried tomatoes in olive oil
  • 3 tablespoons of olive oil + 1 teaspoon for greasing the buns
  • 1 teaspoon of sugar

How to make buns.

Pour water into a cup, add yeast, sugar and 6 tablespoons of flour (our of the total of 55 dag used for this recipe). Mix and set it aside in a warm place for 10 minutes.

Sift the remaining flour into a bowl. Add salt, put in finely chopped dried tomatoes, olive oil and the mixture from the cup then mix and knead the dough for about 5-6 minutes.

Cover the dough with a piece of cloth and set it aside to a warm place to rise for 40 minutes.

Place the risen dough on a board, divide it into 10 pieces and shape each into a ball then put them on a baking tray lined with baking paper. The rolls should be laid down at least 4 cm apart from each other. Leave them to rise for 30 minutes.

Brush the top of each roll with olive oil then put them in an oven preheated to 180 degrees Celsius. Bake for between 30 and 35 minutes or until they get slightly golden brown. Once you take them out, cool them on a metal grill.

Sun-dried tomato buns
Yeast buns


Good to know when making sun-dried tomato buns.

I decided to use tomatoes with pumpkin seeds added in a marinade of olive oil. So, I added not only the tomatoes themselves to the dough but also the pumpkin seeds from this marinade and the olive oil.

I managed to make 10 rolls from this amount of ingredients, which proved to be a large amount of two people and I ended up having to freeze some of the rolls. If you also freeze some, after removing them from the freezer, simply defrost them and they will be just like fresh ones.

Do you like yeast buns? If so, try our recipe for Garlic buns.

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