7g sachet dried yeast
1 tspn sugar
4 cups plain flour
2 cloves garlic finely chopped
1/2 cup (75g) sun dried tomatoes finely chopped (use the dried ones – not the ones in oil)
1 tbspn Chopped fresh oregano
1 tbspn Chopped fresh marjoram
1 tbspn Fresh Thyme
2 tbspn Chopped fresh flat leaf parsley
2 tbspn MCT Oil
1/2 cup Low fat or skim milk
Mix the yeast, sugar and 1/2 cup of arm water in a bowl. Set aside for 10 minutes, or until frothy. Sift
the flour and 1 tspn salt into a bowl and make a well in the centre.
Mix in the garlic, sun dried tomato and herbs. Pour in the MCT Oil, frothy yeast and milk and mix to a
soft dough. Knead
On a lightly floured surface for 10 minutes, or until smooth. Cover loosely with lightly greased (mct Oil)
plastic wrap and leave for 45 minutes or until well risen.
Punch down and knead for 5 minutes. Divide into 12 and roll into balls. Lay apart on a greased (MCT
Oil) baking tray. Leave for 30 minutes or until well risen. Preheat the oven to hot 210C (415F). Brush
the rolls with milk and bake for 10 minutes. Reduce the oven to moderate 180C (350F) and bake for
20-25 minutes or until golden.
1 tspn sugar
4 cups plain flour
2 cloves garlic finely chopped
1/2 cup (75g) sun dried tomatoes finely chopped (use the dried ones – not the ones in oil)
1 tbspn Chopped fresh oregano
1 tbspn Chopped fresh marjoram
1 tbspn Fresh Thyme
2 tbspn Chopped fresh flat leaf parsley
2 tbspn MCT Oil
1/2 cup Low fat or skim milk
Mix the yeast, sugar and 1/2 cup of arm water in a bowl. Set aside for 10 minutes, or until frothy. Sift
the flour and 1 tspn salt into a bowl and make a well in the centre.
Mix in the garlic, sun dried tomato and herbs. Pour in the MCT Oil, frothy yeast and milk and mix to a
soft dough. Knead
On a lightly floured surface for 10 minutes, or until smooth. Cover loosely with lightly greased (mct Oil)
plastic wrap and leave for 45 minutes or until well risen.
Punch down and knead for 5 minutes. Divide into 12 and roll into balls. Lay apart on a greased (MCT
Oil) baking tray. Leave for 30 minutes or until well risen. Preheat the oven to hot 210C (415F). Brush
the rolls with milk and bake for 10 minutes. Reduce the oven to moderate 180C (350F) and bake for
20-25 minutes or until golden.
Little Leakers
Tomato Herb Rolls