Bread rolls with tomato sauce and bell peppers

Name: Bread rolls with tomato sauce and bell peppers - Svetlana I.
Ingredients: 1 kg wheat flour (000) 50 g fresh yeast (Budafok) 1 tsp sugar 300 ml lukewarm water 250 g pepper paste 100 g tomato and pepper sauce 75 ml olive oil (cold; pressed) 75 ml sunflower oil (cold; pressed) 25 g dried tomatoes (5 pieces) 3/4 tsp coarse salt 1/2 tsp garlic powder (optional) 1 tsp pizza seasoning (Fuchs)

Pasta/Pizza - Bread rolls with tomato sauce and bell peppers by Svetlana I. - Recipia

I made these little breads several times, especially when I feel like trying something quick between a classic bread dough and a snack with some tomatoes in the middle. The first time I wanted to make English muffins, but the dough led me to something else. They turned out to be small breads with a fine crust, soft interior, and a clear flavor of tomato sauce and bell peppers. They are easy to make, don’t require special techniques, and I’ve never had any issues with rising, as long as the yeast isn’t cold. Quick Info Total time: about 2 hours Preparation time: 25-30 minutes Rising time: 1 hour + 10-15 minutes Baking time: 30 minutes Servings: 12-15 little breads (depending on diameter) Difficulty: medium Recipe type: snack, breakfast, picnic Ingredients 1 kg all-purpose flour (type 000) 50 g fresh yeast 1 teaspoon sugar 300 ml warm water 250 g bell pepper paste 100 g tomato and bell pepper sauce 75 ml cold-pressed olive oil 75 ml cold-pressed sunflower oil 25 g sun-dried tomatoes (about 5 pieces) 3/4 teaspoon coarse salt 1/2 teaspoon garlic powder (optional) 1 teaspoon pizza seasoning (Fuchs or another herb mix) Instructions 1. Set aside a cup of flour for dusting and shaping at the end. Place the remaining flour in a large bowl. Make a well in the center and add the fresh yeast and sugar. Pour the warm water over the yeast and mix gently with your fingers until it dissolves. Cover the bowl and let it sit for 10-15 minutes in a warm place, away from drafts. 2. Once the yeast is frothy, add the bell pepper paste, tomato and bell pepper sauce, finely chopped sun-dried tomatoes, garlic powder, salt, and the seasoning mix to the bowl. The liquid ingredients should be at room temperature, not cold, so they don’t stop the dough from rising. 3. Gradually incorporate the olive oil and sunflower oil, adding them in 2-3 batches. Knead the dough for about 7 minutes until it comes together, becomes smooth, and elastic. 4. Cover the bowl and let the dough rise for an hour in a warm place, away from drafts. It will double in size. 5. After rising, turn the dough out onto a floured work surface. Knead gently with the reserved flour to prevent sticking. Divide it into two pieces. Each piece should be rolled out by hand or with a rolling pin into a thick sheet about 2.5-4 cm thick, depending on how tall you want the little breads to be. Cut out 7.5 cm diameter rounds using a round cutter or a glass. 6. Preheat the oven to 190°C. Place the little breads on a baking tray lined with parchment paper or silicone sheets, leaving 5-6 cm between them. Cover them with a towel and let them rise for another 10 minutes. 7. Place a heatproof dish with cold water on the bottom of the oven. Place the tray with the little breads on the middle rack and bake for 30 minutes, until golden. Why I Make This Recipe Often It’s a flexible recipe: they can be eaten plain, with cheese, or as a sandwich. I love that I can use leftover sauce or bell pepper paste from the fridge. The little breads stay soft even the next day and are great for packing. Tips and Variations Tips - The yeast, flour, and liquid ingredients should be at room temperature. - If it’s very cold in the kitchen, I warm the oven slightly (then turn it off) and let the dough rise there. - If using sun-dried tomatoes packed in oil, drain them well before adding to the dough. Substitutions - The bell pepper paste and tomato sauce can be replaced with 350 g of tomato juice if you don’t have them on hand. - You can use just sunflower oil or just olive oil, but the flavor will be different. - If you don’t have pizza seasoning, use a mix of basil, oregano, marjoram, thyme, and a pinch of pepper. Variations - You can add sliced olives directly into the dough. - You can change the ratio of sauce or bell pepper paste, but ensure the mixture isn’t too liquid. - The same dough can be used to make smaller rolls or thinly cut for mini sandwiches. Serving Ideas - They are good warm or cold, plain or with butter. - They can be a base for mini pizzas – cut them in half, add a little sauce and cheese, and bake for another 5 minutes. - They pair well with tomato soups or salads with cheese. Frequently Asked Questions 1. Can I make the dough with dry yeast? Yes. Use 15 g of dry yeast and dissolve it in warm water with sugar just like the fresh yeast. Follow the same steps. 2. Can I freeze the little breads? Yes, they freeze well. Let them cool completely, then place them in bags and freeze. They can be thawed at room temperature or in the oven. 3. Can I make them without olive oil? Yes, you can use just sunflower oil, but olive oil gives a special flavor. 4. What if I don’t have a cutter? You can use a wide glass, a mug, or even portion the dough with a knife and shape it by hand. 5. Can I add cheese to the dough? I haven't tested it in this recipe, but in small amounts, crumbled cheese shouldn’t change the final texture. It’s best not to use too much, so it doesn’t weigh down the dough. Nutritional Values (estimates) One little bread (out of 15) has approximately 180-200 kcal, 4-5 g of protein, 35 g of carbohydrates, and 3-4 g of fat, depending on size and exact ingredients. If you use less oil or make smaller breads, the values decrease. They are quite filling, being made with a lot of flour and some oil. Storage and Reheating The little breads can be stored at room temperature in a paper bag or cloth for 2 days. They can be frozen and hold up well without losing texture after thawing. When reheating, they become soft again if placed in the oven at 150°C for 2-3 minutes. If left longer, they can dry out. I don’t recommend keeping them at room temperature for more than 2-3 days, as they will dry out.

Bread rolls with tomato sauce and bell peppers

Tags

Categories