Roasted Red Pepper Bread Rolls

This recipe for Roasted Red Pepper Bread Rolls is for any domestic bread maker.

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. The roasted peppers are kept in a jar with olive oil and fresh rosemary, so if you have any left over from this recipe, you can do the same. I have a Breville Ikon bread maker and use it as often as possible to make different breads and rolls. More and more often I use the dough setting as it saves me the kneading time. Kneading is not my favourite past time at all! And, with the constant temperature, the proving is controlled. I do not need to keep on checking to see when my dough has doubled in size.

Roasted Red Pepper Bread Rolls
Roasted Red Pepper Bread Rolls

These might not look like the prettiest rolls you have ever seen. But they sure are tasty. The photograph in this blog post does not do them justice at all. And I know we eat with our eyes first!

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Roasted Red Pepper Bread Rolls

Recipe Category: Bread
Makes enough for: 10 rolls
All Rights Reserved: An original recipe from Lavender and Lime


for the roasted red peppers

  • 10 red peppers
  • 200 mls olive oil
  • 2 large sprigs fresh rosemary
  • 8 large sprigs fresh thyme
  • ½ bulb garlic, peeled
  • 2 g sea salt

for the bread rolls - using a bread maker

  • 310 mls water
  • 40 mls oil
  • 5 mls salt
  • 40 mls fructose
  • 1000 mls bread flour
  • 1 egg
  • 10 mls yeast
  • milk for glazing


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

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11 thoughts on “Roasted Red Pepper Bread Rolls

  1. 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

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