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HERBED TOMATO ROLLS
Source: Myra Miles
Oven Size: 12" Dutch Oven
Briquettes: 11 Bottom, 17 Top
In a small bowl, combine 1 1/4 cup very hot tap water and 1/4 cup finely chopped dry packed sun dried tomatoes. Set aside.
In a 12" Dutch Oven melt 1/4 cup butter. Add 3/4 cup diced onion and sauté until tender and clear.
In a large bowl, mix together 1 1/2 cups flour with 2 packages yeast, 2 tablespoons sugar 1 teaspoon salt, 1 teaspoon crushed fresh or 1/3 teaspoon dried rosemary leaves, 1/2 teaspoon dried sage, rubbed; 1/4 teaspoon dried thyme leaves. Stir in onion & butter, 1 large beaten egg, and tomatoes & water. Beat together with and electric mixer or wire whisk for about three minutes.
Stir in another 1 3/4 cup flour to make a semi-stiff dough. Let raise to double in bulk. Punch down. Melt 1/2 cup butter in 12" Dutch Oven. Form balls of dough approximately 2"-3" in diameter. As you place balls of dough in the 12" Dutch oven coat with the melted butter. Let raise to double in size. Bake with 11 charcoal briquettes on the bottom and 17 charcoal briquettes on the top for approximately 30 minutes. Remove bottom briquettes and cook an additional approximately 15 minutes with top heat only.
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