My older sister Stephanie loved to bake. That’s written in the past tense, not because she quit baking, but because she died seven years ago. During my 20s and then in my 30s when my boys were small, she’d host Christmas dinner at her house.
She was proud of several things during the holidays – her baking skills, her auntie skills (she was very loving to my boys), and her extensive collection of Spode Christmas china. She was easy to shop for – whatever was new that year in the collection!!
One thing she baked that I requested regularly was her sun-dried tomato rolls with garlic treatment. That’s what she called them, but I don’t know if that was the official recipe title or her own description.
Of five kids, Stephanie and I are the only two who became fond of baking. We actually enjoyed talking about ingredients and recipes, which always amused our other siblings. Since she died, I haven’t had her rolls because making them myself wouldn’t be the same as having the ones she made particularly for me. Besides, mine wouldn’t turn out as well. Happy memories always taste best!
Sun-Dried Tomato Rolls with Garlic Recipe
1 envelope dry yeast
1/4 cup sugar
1/2 cup warm water
1/2 cup tomato juice room temperature
6 tablespoons olive oil or oil from sun dried tomatoes
1 teaspoon salt
4 cups unbleached all purpose flour
1/4 cup thinly sliced fresh basil
3 tablespoons chopped oil packed sun dried tomatoes
1/4 cup olive oil
2 cloves garlic pressed
Sprinkle yeast and 1/4 teaspoon sugar over warm water in small bowl. Stir to disslove. Let yeast mixture stand until foamy about 10 minutes.
Combine remaining sugar tomato juice oil eggs and slat in a large bowl. Add 1 cup flour and whisk vigorously for 2 minutes. Add yeast mixture, basil and tomatoes. Mix in enough flour 1/2 cup at a time to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if necessary about 5 minutes. (dough will be slightly sticky)
Put dough in bowl and cover with plastic wrap Let dough rise in warm area until doubled about 1 hour.
For garlic oil:
Lightly grease muffin cups. Gently punch dough down. Knead on lightly floured surface until smooth. Divide into 12 equal pieces. Shape each piece into balls pulling edges under to create smooth top. Place rolls rounded side up in prepared cups. Using floured scissors snip 1/2 inch deep X into top of each roll. Cover with plastic wrap and let rise in warm draft free area until doubled in size about 20 minutes
Preheat oven to 375 degrees. Gently brush rolls with garlic oil. bake until golden brown about 20 minutes. Remove rolls from oven and brush again with garlic oil. Transfer rolls to rack and cool slightly before serving.
Makes 12 rolls
Spode Nesting Christmas Cake Tins by Portmeirion Group Giveaway
Also, in the spirit of passing along the happiness that comes with family traditions, we are sharing 3 sets of the Spode (by Portmeirion Group) Nesting Cake tins. You can give them away full of holiday treats or keep them for yourself – up to you! I’ve been known to put potpourri in them, which is about as craft-creative as I get!
Since my sister Stephanie was the only person I knew who collected Christmas Spode, I like being able to share these; it feels like I’m sending little memories of her. And the winners can start their own memories of holiday happiness and family!
We’ll randomly choose three winners, who will each get a set of the 3 Spode nesting tins. Winner must have a United States mailing address. We will notify the winners via email or social media. If any winner doesn’t claim the prize within 48 hours, we will randomly draw a new winner. The giveaway ends at midnight December 09 so enter below. Good luck!!
Photo credits: MorgueFile.com, the author, Portmeirion Group.
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