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If you ever have an opportunity to visit my beautiful city of Austin, TX I would recommend to try the above referenced eatery 
This recipe was posted in our local newspaper over 12 yrs ago when I first moved to Austin. I has become a favorite and take visiting guests all the time. The rolls are delicious
SUN DRIED TOMATO ROLLS
2 oz sun-dried tomatoes
1 medium size tomato
6c bread flour
1/4c sugar
1t salt
3/4c milk, warm
1oz dry yeast
4 eggs
1 stick butter, softened
kosher salt
2T olive oil
1/4t freshly chopped garlic
Place sun-dried tomatoes in bowl and add hot water to cover. Soak 2-3 hours until soft. Drain, coarsley chop & set aside. Drop tomato into boiling water and heat until skin begins to split. Remove tomato from water & cool. Skin will slide off. Puree tomato in blender & set aside. Sift together flour, sugar & salt. Stir together milk, tomato puree & yeast. In large bowl of mixer, with dough hook attachment, use low speed to blend dry & wet ingredients until smooth. Add eggs one at a time. Knead dough on medium speed until very elastic. Add butter and blend until completely incorporated. Add sun-dried tomatoes. Mix until dough clings to hook and cleans sides of bowl. Dough will be smooth & elastic. Place dough in oiled bowl & cover. Allow to double in bulk. Punch down & refrigerate dough. When chilled, roll dough into 24 individual balls. Place dough balls in lightly greased muffin tins and salt tops lightly with Kosher salt. Slash tops with sharp knife and leave to rise, covered in a warm place until doubled in bulk. Bake 10-12 minutes in a preheated 400 degree oven or until lightly browned. Romove rolls from oven and bruch tops with olive oil & fresh garlic. Turn rolls out of muffin tins to cool on wire rack.
I know it probably sounds like alot of work ..... but worth every second
Bon Appetit'!
This recipe was posted in our local newspaper over 12 yrs ago when I first moved to Austin. I has become a favorite and take visiting guests all the time. The rolls are delicious SUN DRIED TOMATO ROLLS
2 oz sun-dried tomatoes
1 medium size tomato
6c bread flour
1/4c sugar
1t salt
3/4c milk, warm
1oz dry yeast
4 eggs
1 stick butter, softened
kosher salt
2T olive oil
1/4t freshly chopped garlic
Place sun-dried tomatoes in bowl and add hot water to cover. Soak 2-3 hours until soft. Drain, coarsley chop & set aside. Drop tomato into boiling water and heat until skin begins to split. Remove tomato from water & cool. Skin will slide off. Puree tomato in blender & set aside. Sift together flour, sugar & salt. Stir together milk, tomato puree & yeast. In large bowl of mixer, with dough hook attachment, use low speed to blend dry & wet ingredients until smooth. Add eggs one at a time. Knead dough on medium speed until very elastic. Add butter and blend until completely incorporated. Add sun-dried tomatoes. Mix until dough clings to hook and cleans sides of bowl. Dough will be smooth & elastic. Place dough in oiled bowl & cover. Allow to double in bulk. Punch down & refrigerate dough. When chilled, roll dough into 24 individual balls. Place dough balls in lightly greased muffin tins and salt tops lightly with Kosher salt. Slash tops with sharp knife and leave to rise, covered in a warm place until doubled in bulk. Bake 10-12 minutes in a preheated 400 degree oven or until lightly browned. Romove rolls from oven and bruch tops with olive oil & fresh garlic. Turn rolls out of muffin tins to cool on wire rack.
I know it probably sounds like alot of work ..... but worth every second
Bon Appetit'!
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