Sun-Dried Tomato Bread Buns
These easy sun-dried tomato buns are a total game-changer for your next meal. Made with simple pantry staples, they’re incredibly soft on the inside with a perfectly chewy crust. They make the ultimate base for burgers and sandwiches, but they’re honestly delicious enough to eat all on their own!
Ingredients
- 600 g White Bread Flour
- 150 g Malted Brown Flour
- 8 g Fast Action Yeast
- 2 tsp Salt
- 2 tbsp Oil (From the sun-dried tomatoes jar)
- 450 ml Warm water
- ½ Cup Sun-dried Tomatoes (Drained and Roughly chopped)
Instructions
- Add the flour, yeast, sun-dried tomatoes and salt to a bowl for the electric mixer. Measure the water in a jug and add the oil to it.
- Use the dough hook and on a low setting mix the ingredients then slowly add the water and oil until all is combined. Turn up the setting and let it kneed for 2-3 minutes. If it's too sticky add a small amount of extra flour.
- Smear some oil all around inside the bowl, cover and leave to double its size for about 1 hour.
- Knock back down the dough with your knuckles and place on a lightly floured surface. Roll into a sausage shape and divide into 12 equal sized pieces. Using your hands round the pieces into a ball and place on a baking tray lined with baking paper.
- Cover and leave for another hour or until they have doubled there size. Place in a pre-heated oven of 210℃ fan oven for 15 minutes then transfer to a wire rack to cool.
- Eat on the same day or place in freezer bags and freeze for up to 3 months.
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Nutrition
Calories: 260kcalCarbohydrates: 48gProtein: 8gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 394mgPotassium: 226mgFiber: 2gSugar: 2gVitamin A: 41IUVitamin C: 2mgCalcium: 15mgIron: 1mg
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