Sun-dried Tomato & Mozzarella Rolls






Yesterday saw me having a bit of an experimental day in the kitchen and these delightful little rolls were the result. They’re not difficult to make, freeze well and are absolutely beautiful with an antipasti platter or with a ploughman’s lunch. They’d also be gorgeous served warm with a nice big bowl of vegetable soup. It did occur to me afterwards that slices or parma ham or proscuitto could be added so that you’d have a kind of pre-prepared sandwich for lunch on the hoof or a picnic. I’ll try that next time and let you know how it works out.

Ingredients (makes 16 rolls):

500g strong white bread flour

8g yeast

1 tsp sugar

10g salt

2 egg yolks

140ml tepic water

125ml tepid milk

150g sun-dried tomatoes, chopped

1 x 125g mozzarella ball

fresh basil leaves – 3-4 stems

olive oil

Parmesan for grating



Put the flour, yeast, sugar & salt into a large bowl. Make a well in the centre and pour in the milk & eggs, and start to mix, adding only enough water to make a nice soft dough.

Turn the mixture out onto a floured worksurface and knead well for 10 minutes until a smooth, elastic dough is achieved. Or pop the lot into a food processor with a dough hook and let it take the strain for you.

Cover the dough and leave to prove for around an hour or until it has doubled in size.

Preheat the oven to 190c.

Tip the dough back out onto a floured worksurface and knock the air out of it. Knead for 2-3 minutes then place onto a piece of baking parchment and roll out with a rolling pin until you have a rectangle that measures 45 x 35cm.


Grate the mozzarella evenly over the dough, right to the edges, and sprinkle evenly with tomatoes.  Scatter the torn basil leaves over the top and drizzle lightly with olive oil.

Starting with the long edge of the dough facing you, use the parchment to help you roll the dought into a tight cylinder. Carefully cut into 16 even slices, reshaping each roll if the knife flattens the shape slightly. Arrange the whirls in a large tin lined with baking parchment, allowing a finger gap between each one.

Grate a little parmesan over the top and bake for 20-25 minutes until lightly golden brown.

Cool before separating.