Small yeast rolls with tomato butter

Name: Small yeast rolls with tomato butter
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 1 cube (42 g) fresh yeast; 1 TEASPOON Sugar; 500 g Flour; 1 TEASPOON Salt; 1 Pot of thyme; 1 Garlic clove; 50 g sun-dried tomatoes in oil; 100 g soft butter; 7-10 Tbsp Pepper; 40 g hulled sesame seed; 7-10 Tbsp Flour; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

1 cube (42 g) fresh yeast
1 TEASPOON Sugar
500 g Flour
1 TEASPOON Salt
1 Pot of thyme
1 Garlic clove
50 g sun-dried tomatoes in oil
100 g soft butter
7-10 Tbsp Pepper
40 g hulled sesame seed
7-10 Tbsp Flour
baking paper

Directions

1
Knead yeast and sugar until the yeast is liquid. Knead flour, salt, 300 ml lukewarm water and yeast to a smooth dough. Leave to rise in a warm place for at least 1 hour until the dough has approximately doubled.
2
Drain the tomatoes. Wash the thyme, shake dry, remove leaves from the stalks except for something to garnish. Peel the garlic. Chop the tomatoes, garlic and thyme finely, except for a little bit for garnishing.
3
Mix butter with chopped ingredients, season to taste with salt and pepper.
4
Knead the dough on a floured work surface and roll out to a thickness of 2 cm. Use a cloverleaf cookie cutter (approx. 7 cm Ø) to cut out rolls. Knead the remaining dough again, roll out and cut out.
5
Spread a thin layer of water on one side of the roll. Press lightly in sesame seeds and spread on a baking tray lined with baking paper, cover with a tea towel and leave to rise in a warm place for another 30 minutes.
6
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes. Remove from the oven, let it cool down briefly and arrange it still warm with the butter. Garnish with thyme and sprinkle on top.