for this recipe Tomato and Arugula Bread Rolls
|50||grams sunflower seeds (or other seeds of your choice)|
|100||grams sundried tomatoes|
|1||package Dr. Oetker Instant Yeast|
|2||tsp pizza seasoning|
|100||milliliters canola oil|
Line a baking sheet with parchment. Preheat oven to 400°F.
Toast the sunflower seeds in non-stick pan until they are lightly brown, remove from heat and cool
Wash, dry, and roughly chop the arugula. Cut dried tomatoes into small dices.
Combine flour, salt, pizza seasoning and yeast in a large mixing bowl. If you have a stand-up mixer: add milk, oil and egg to the flour mixture and set on knead If you don’t have a stand-up mixer: make a well with the flour mixture and add the oil and milk. Knead the dough with your fingers until it just comes together in a smooth dough.
Fold in the sunflower seeds, arugula and dried tomatoes in the dough. Portion out the dough in 2 tbsp rounds and place on the baking sheet. Let the dough pieces rest for 15 minutes.
Bake the biscuits on the middle rack for about 20 minutes, or until they are slightly golden brown. Let cool before serving.
If you don’t have pizza seasoning, substitute with a mix of any of the following: dried oregano, dried basil, dried thyme, and dried onion flakes
Try avoid mixing the dough too much in order to have a tender and soft biscuit