Einkorn Rolls with Sun-Dried Tomatoes, Garlic and Rosemary
🍽️ Makes 8
Ingredients
| 500 г | whole-grain einkorn flour (plus extra for kneading) |
| 20 г | fresh bread yeast |
| 1 чаена лъжица | sugar |
| щипка | salt |
| 300 мл | warm water |
| 50 мл | olive oil |
| 3 | garlic cloves, pressed |
| 50 г | sun-dried tomatoes, finely chopped |
| 2-3 | fresh rosemary sprigs, finely chopped |
Instructions
- Dissolve the yeast and the sugar in a little warm water. Leave the starter in a warm place for 15–20 minutes until it foams (bubbles form on the surface).
- Mix the flour with the salt. You may add extra salt – up to 1 teaspoon. Add the rosemary, garlic and olive oil. Stir the mixture with a wooden spoon. Make a well in the flour and pour the starter into it. Add the water a little at a time, kneading a sticky dough.
- Transfer the dough onto a floured surface and knead until it becomes smooth and stops sticking. Place it in a bowl greased with olive oil, cover with a cloth and leave to rise for 40 minutes or until it doubles in volume. After this time, knead the dough again for 1–2 minutes, return it to the bowl and leave it to rise again until it doubles in volume.
- Heat the oven to 200°C.
- Knead the dough once more, adding the sun-dried tomatoes. Divide it into 8 parts. Shape each into a ball. Arrange them in a tray greased with olive oil, spaced apart from one another. With a sharp knife, cut a cross on the surface. Cover the rolls with a cloth and leave them to rise for 30 minutes. Bake for 25–30 minutes until they become golden brown. Remove from the oven and leave to cool slightly.