Tomato Bread Rolls

Ingredients

• 350 g spelt flour type 1050
• 1 cube fresh yeast
• 1 tsp Honey
• 2 tsp salt
• 80 g sun‑dried tomatoes (pickled in oil)

Instructions

1. 1.

   Add the flour to a bowl, make a well and crumble the yeast into it. Stir in the honey and 1–2 tbsp water. Sprinkle some flour on the rim and let rise covered in a warm place for about 15 minutes. Drain the tomatoes, reserving about 2 tbsp of the oil, then finely chop them. Mix 120 ml lukewarm water, the reserved oil, salt and tomatoes into the dough until smooth; let rest for about 2 hours.

2. 2.

   On a floured surface knead again, roll into a rectangle, shape into a log, cut into eight equal pieces, place on parchment‑lined baking sheet and cover to rise for another 40 minutes.

3. 3.

   Bake the tomato rolls in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) for about 12 minutes.