Sundried Tomato Rolls

Ingredients
2 cups flour
1/2 tsp salt
2 1/4 tsp (1 package) yeast
1/3 butter, melted and cooled slightly
3 Tbs warm milk
2 eggs, lightly beaten
1/2 cup sun dried tomatoes
milk, for brushing

To make dough, mix 1 1/2 cups flour with salt in a large bowl. Stir in yeast, then add butter, mild and eggs. Mix to form dough. Spread the remaining flour on a working surface, and slowly knead it into the dough (if dough is still very sticky, slowly add more flour, only as much as you need). Knead for about five minutes, until dough is soft and elastic. Place dough in greased bowl, cover with a towel and let rise at room temperature for1-1 1/2 hours, until the dough has doubled in size.

Turn dough out onto work surface and gently knead in sun dried tomatoes. (If tomatoes were canned in oil, make sure they are well drained, and use a little extra flour when kneading them into the dough). Divide dough into 8 equal size balls and place them on greased baking sheet. Cover and let rise for 30 min.

Preheat oven to 450 degrees. Brush rolls with mild and bake for 10 to 15 minutes or until golden brown. Transfer to a wire rack to cool slightly before serving.

share.eat.repeat.Adapted from a Cook's Library recipe.