slot bet 100 Garlic & Sun-Dried Tomato Rolls – Eric Theiss

Garlic & Sun-Dried Tomato Rolls

Garlic & Sun-Dried Tomato Rolls



2 1⁄4-oz packets active dry yeast
1⁄2 cup water
2 cups milk
2/3 cup sugar
1 1⁄2 sticks butter, melted
9 1⁄2 cups flour
5 eggs
2 tsp. salt
1 3-oz bag sun-dried tomatoes, diced finely

2 sticks butter
6 cloves garlic, minced


1. Add the yeast and water to a mixer bowl. Reserve the yeast in the mixer bowl.

2. Add the milk, sugar, and 1 1⁄2 sticks melted butter in a separate bowl to make the milk mixture. Let cool.

3. Pour the flour and sun-dried tomatoes into the mixer bowl with the yeast.

4. Pour in the milk mixture and mix.
5. Mix in the eggs in one at a time and then mix in the salt until the dough is mixed.

6. Cover the dough and reserve in a warm area. Let rise until the dough doubles in size (about 1 hr.).

7. Divide the dough into 30 pieces and roll each piece into a ball.

8. Divide the dough balls evenly between the Wonder Cooker’s Grill Pan and the Roaster Pan.

9. Cover loosely with plastic and let rise again in a warm area (about 30 mins.).

10. Preheat the oven to 350° F/175° C.

11. Place both Pans in the oven and cook at 350° F/175° C until lightly golden.

12. Place a saucepot on the oven. Melt the garlic and butter over medium-high heat until the butter is toasted.

13. Pour the butter over the rolls before serving.

Eric’s Tip: I love to pair these rolls with my Nonna’s meatballs for Italian sliders – just add sharp provolone.

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