Ingredients:

for the roasted red peppers
• 10 red peppers
• 200mls olive oil
• 2 large sprigs fresh rosemary
• 8 large sprigs fresh thyme
• 1/2 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
• 4 cups bread flour
• 1 large egg
• 2 teaspoons yeast
• milk for glazing

Method:

for the roasted red peppers
• preheat the oven to 200° Celsius
• halve the peppers and cut the cores out and discard the seeds
• place the olive oil into a roasting pan and place the pan into the oven
• as soon as the oil is hot, add the peppers, rosemary, thyme, garlic and salt
• cook for 40 minutes and then transfer to a glass bowl
• cover the bowl with cling film and leave to stand for 40 minutes
• remove the rosemary and the thyme and place the peppers and garlic into a blender
• pureé into a coarse texture
• reserve the oil for the left over pepper pureé or to use for cooking
for the bread rolls - using a bread maker
• place the ingredients in the order listed into your bread maker and use the dough setting
• once the dough is done, take out and divide into two
• keep half aside for another day :)
• preheat your oven to 200º Celsius
• knead the other half for 5 minutes on a floured surface and then roll out into an oblong shape
• spread the roasted red peppers thinly and evenly on the dough
• working with the long side, roll up into a long roll shape
• cut into 2.5cm thick rounds and lay horizontally on a floured / lined baking tray (I used a pizza tray)
• cover loosely with lightly greased cling film (I sprayed mine with olive oil)
• and stand in a warm area until doubled in size, about 30 minutes
• brush the tops of the rolls with milk
• bake for 15 minutes and allow to cool on a rack before enjoying

http://tandysinclair.com/roasted-red-pepper-bread-rolls/

Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com