Bacon & Sun-Dried Tomato Rolls

READY IN: 2hrs 15mins
YIELD: 12 Rolls




  • Place the sun-dried tomatoes, bacon, onions and oregano in a frying pan. Depending on the amount of residual oil from the tomatoes and the amount of fat on the bacon, add 1-2 Tbsp of oil to the pan and fry gently until lightly browned. Add to the bread tin.
  • Add the remaining ingredients in the following order; tomatoe puree, milk, water, sugar, wholemeal & white bread flours and finally the dried yeast.
  • Run your breadmaker on the dough setting.
  • Meanwhile, grease a baking sheet with butter and pre-heat the oven to 40-50°C.
  • When the dough is ready, cut into 12 equal portions and place on the baking sheet. (If the dough is sticky, knead in some extra flour).
  • Place the rolls in the warmed oven for about ~20 minutes for a 2nd rising.
  • Turn the oven up to 200C and bake for 15 minutes, turning once half way through (no need to wait for the oven to get up to temperature).
  • Remove from the oven and place on a cooling tray.
  • Cut open, spread with unsalted butter and enjoy.