You won’t be able to stop at just one.
So, it’ll be December in less than two weeks! It seems all I’ve been doing the past few weeks is counting down the days. I won’t lie, I am excited. But I do genuinely wish we could somehow prolong Autumn and make all the months from September to December last longer.
Because once January comes around, everyone wants to forget about the holidays way too fast and I don’t like that. I promised myself my tree will be up on December 1st, but I don’t know if I’ll manage to do it by then. We need a new tree and I haven’t found the one just yet. But having it up at the beginning of December means I get a full month of holiday cheer and I’d love that.
I don’t know about you, but all the holiday stuff can get quite stressful and you know what helps when you’re feeling drained? Carbs.
Well, I know yeasty bread rolls aren’t exactly as nourishing as a superfood smoothie, but they are good. For the soul especially. You know I’m right.
And since I barely have any doughy recipes here on the site, I definitely need to add more. These pretty sun-dried tomato herb skillet rolls are the perfect addition. They are honestly so amazing I ate two right away while they were still warm. The third one followed soon after. I feel no shame.
I really need to point out that these taste a lot like pizza, because they’re made with oregano and olive oil, brushed with melted butter, parsley and sun-dried tomato. But there’s no cheese! You can definitely add some, for the full pizza effect but I actually think they’re really nice without. Which means a lot coming from me, because I love cheese.
You do need a few hours to make these, but the majority of time is reserved for the dough itself as it needs to rise twice. Also with the holidays coming up, all these extra hours come in handy anyway, because you can do other things as you wait.
However, the recipe itself is quite easy. You’re making a yeast dough, very much like the classic pizza dough and you’re dunking balls of dough in butter. That’s really it. My favorite thing is that you make these in a skillet, so once they’re baked you just move them from the oven straight to the table.
While I know these sun-dried tomato herb rolls are the perfect dinner rolls, I also hink they’d be amazing for breakfast or brunch too. Pair them with a cheese plate or a salad and something bubbly on the side and you’ll be in bread roll heaven.
Sun-dried tomato herb skillet rolls
Bring some Mediterranean flavor to the table with these herb skillet rolls! (Recipe makes 11 rolls or one 10-inch (25-cm) skillet of rolls.)
- Yield: 11 rolls 1x
- Category: Sides, Bread
- 240ml (1 cup) lukewarm whole milk
- 2 teaspoons (one 7g packet) active dry yeast
- 1/2 teaspoon sugar
- 420g (3 cups | 15oz) all-purpose flour (OR bread flour OR a mix of both)
- 45ml (3 TBSPs) olive oil
- 1 teaspoon sea salt
- 2 teaspoons dried oregano
Sun-dried tomato butter
- 175g (1 1/2 sticks) unsalted butter
- 1/2 teaspoon sea salt
- 1 bunch of parsley, finely chopped (yield = 1/4 cup)
- 6 sun-dried tomatoes, finely chopped (use more if they’re really small)
- First make the dough:
Combine milk, yeast and sugar in a small bowl and let mixture stand for a few minutes, until yeast puffs up.
- Place flour in a large bowl, make a well in the middle and pour in the milk. Drizzle with oil, sprinkle with salt and oregano and stir to combine. Knead into a ball of dough, either with your hands or with a mixer (use dough hooks). If the dough is dry, add a few tablespoons of water; if it’s sticky add flour tablespoon by tablespoon. The dough has to be soft, but smooth. Knead for a few minutes until it springs back when you gently poke it with your finger.
- Place dough in a lightly oiled bowl, cover with greased plastic wrap and let rise in a warm place, until doubled, for about 1 hour. If your kitchen is drafty, put the bowl in the cupboards or in the oven (turned off).
- Make the butter:
Melt butter in a heatproof bowl. Let it cool to room temperature, then stir in the salt, parsley and tomatoes. Set aside.
- Lightly grease a 25-cm | 10-inch cast iron skillet. Punch down the dough so it releases some of the air. Cut it into 11 pieces and roll each one into a ball. They don’t have to be perfectly round. Roll each ball in butter and transfer it to the skillet. Arrange rolls in concentric circles, about 6mm (1/4 inch) apart.
- Cover the skillet with plastic wrap and let rolls rise for 1 hour. Preheat the oven to 177°C (350°F). Once the rolls are ready, brush them with more butter and try to cover them with as many sun-dried tomatoes as possible. Bake rolls for 25-30 minutes, until they’re golden.
- Remove from oven, brush with remaining butter and serve.
If you want more of that tomato flavor, you can also knead some sun-dried tomatoes directly into the dough. As you’re making the dough, fold in finely chopped tomatoes when you add the oil and proceed with the recipe.
Recipe inspired by Food and Wine magazine, November 2016 edition.