Recipe For Roasted Red Pepper Bread Rolls

I love using peppers for cooking, the yellow, orange and red ones. But, I will not use green peppers, in my opinion they are unripe. I often buy a huge bag of peppers and add them to salads or roast them. I keep the roasted peppers in a jar with olive oil and fresh rosemary, so if you have any left over from this recipe, you can do the same.

Roasted Red Pepper Bread Rolls
Roasted Red Pepper Bread Rolls

Roasted Red Pepper Bread Rolls
 
Ingredients
for the roasted red peppers
  • 10 red peppers
  • 200mls olive oil
  • 2 large sprigs fresh rosemary
  • 8 large sprigs fresh thyme
  • ½ garlic bulb, peeled
  • 2g sea salt
for the bread rolls - using a bread maker
  • 310mls water
  • 40mls oil
  • 5mls salt
  • 40mls sugar - I used fructose
  • 1000mls bread flour
  • 1 egg
  • 10mls yeast
  • milk for glazing
Method
for the roasted red peppers
  1. preheat the oven to 200° Celsius
  2. halve the peppers and cut the cores out and discard the seeds
  3. place the olive oil into a roasting pan and place the pan into the oven
  4. as soon as the oil is hot, add the peppers, rosemary, thyme, garlic and salt
  5. cook for 40 minutes and then transfer to a glass bowl
  6. cover the bowl with cling film and leave to stand for 40 minutes
  7. remove the rosemary and the thyme and place the peppers and garlic into a blender
  8. pureé into a coarse texture
  9. reserve the oil for the left over pepper pureé or to use for cooking
for the bread rolls - using a bread maker
  1. place the ingredients in the order listed into your bread maker and use the dough setting
  2. once the dough is done, take out and divide into two
  3. keep half aside for another day 🙂
  4. preheat your oven to 200º Celsius
  5. knead the other half for 5 minutes on a floured surface and then roll out into an oblong shape
  6. spread the roasted red peppers thinly and evenly on the dough
  7. working with the long side, roll up into a long roll shape
  8. cut into 2.5cm thick rounds and lay horizontally on a floured / lined baking tray (I used a pizza tray)
  9. cover loosely with lightly greased cling film (I sprayed mine with olive oil)
  10. and stand in a warm area until doubled in size, about 30 minutes
  11. brush the tops of the rolls with milk
  12. bake for 15 minutes and allow to cool on a rack before enjoying

Click on the links for conversions and notes.

Lavender and Lime Signature
Top of Page

No votes yet.
Please wait...

0 thoughts on “Recipe For Roasted Red Pepper Bread Rolls

  1. I love this idea, Tandy, thanks! That filling is delicious 🙂

    No votes yet.
    Please wait...
    1. have a super day xxx

      No votes yet.
      Please wait...
  2. Tandy this is a fantastic recipe ! I love the combination of roasted pepper and bread and the 2 herbs blend very nicely here… will cut and paste for when I eat bread again 🙂 thanks

    No votes yet.
    Please wait...
    1. you can use the peppers for a pasta sauce as well 🙂

      No votes yet.
      Please wait...
  3. I would never have dreamed this up, thanks so much for sharing.

    No votes yet.
    Please wait...
    1. my pleasure 🙂

      No votes yet.
      Please wait...

I would love to hear from you ♥

Your email address will not be published. Required fields are marked *

Show some recipe ♥:  

CommentLuv badge