The bun will come out tomato, bet your bottom dough-la that tomorrow… there’ll be buns…
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The sun will come out tomorrow
Bet your bottom dollar that tomorrow
There’ll be sun
We currently have two bread recipes on the blog: The Circle of Loaf and Anything You Can Dough, I Can Ciabatta. You should definitely try them… unless you’re feeling lazy. And short of time. Because this recipe uses pre-made bread dough and just two other ingredients. Purists will call it cheating. My family says “yum can we eat it right now”. Oh and if you like this recipe, you’d better also try Angus’ It’s A Hard Gnocchi Life dish!
I used a French Bread Dough for this – the kind that is encased in a can. Pop the dough out of the can and place it into a bowl. Add sun-dried tomatoes (the dry kind, not in oil) and some Italian seasoning. Mix the additions into the dough as best you can, then split the dough into six sections.
Roll each section into bun shapes and place them on a baking sheet lined with a silicone mat. Bake in a preheated oven for 15-20 minutes or until cooked.
- 11 oz can French Bread Dough
- ½ cup sun-dried tomatoes, (dry, not in oil)
- ½ tsp Italian seasoning
- Preheat the oven to 350F.
- Pop the dough out of the can and place it into a bowl. Add the sun-dried tomatoes and Italian seasoning. Mix the additions into the dough as best you can, then split the dough into six sections.
- Roll them into bun shapes and place them on a baking sheet lined with a silicone mat. Bake for 15-20 minutes or until cooked.