Sun Dried Tomato Ranch Rolls For Bread Machine Food

DELICIOUS SUN DRIED TOMATO ROLLS FOR BREAD MACHINE

Steps:

• 1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use Delay cycle. Process dough until cycle is complete and machine beeps. Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.
• 2. Lightly grease cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until almost double. Heat oven to 350 degrees . Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled.

BREAD MACHINE SUN-DRIED TOMATO ROLLS

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle.
• Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.
• Lightly grease cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until almost double.
• Heat oven to 350°. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled.

SUN-DRIED TOMATO ROSEMARY BREAD (ABM)

Steps:

• Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
• Choose dough cycle. About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
• When cycle ends, remove and shape as desired. When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn). Place on a cornmeal dusted baking sheet, spray lightly with olive oil. Let rise until doubled.
• Bake in a 375 deg. preheated oven for about 35 minutes or until bread tests done. (Rolls will be done in 15 or so minutes).

MOZZARELLA, SAUSAGE, AND SUN-DRIED TOMATO BREAD PUDDING

Steps:

• Spray the insert of a large slow cooker with nonstick spray.
• Place the sun-dried tomatoes in a small bowl with warm water to cover. Let stand for 10 minutes, then drain and chop the tomatoes.
• In a Medium skillet, heat the oil and saute the onion until soft, about 5 minutes. Crumble the sausages into the pan and brown.
• Place the bread cubes in the slow cooker and add the sausage mixture and tomatoes, tossing well to mix.
• in a large bowl, whisk the eggs until blended. Stir in the milk, a pinch of salt and pepper to taste. Pour over the bread cubes and press the bread down into the liquid. Sprinkle with the cheese, avoiding the sides of the insert. Cover and cook on high for 1 1/2 to 2 hours, or until a knife inserted in the center comes out clean. Run a knife around the edges of the slow cooker insert and cut the bread pudding into wedges to serve.

SUN DRIED TOMATO RANCH ROLLS FOR BREAD MACHINE

Steps:

• Put all ingredients in bread machine and set for dough setting.
• When dough is ready, cut dough into 12 equal pieces.
• Shape into balls and place in greased 9 x 13 pan.
• Let rise in warm area (you can turn oven on to warm, then turn off oven and put rolls in to rise) for 30 minutes or until rolls have nearly doubled in size.
• Bake at 350 degrees for 15-18 minutes until golden on top and slightly browned on bottom.
• Brush with melted butter and serve warm.