Sun Dried Tomato Rolls With Garlic

• 1 envelope dry yeast
• 1/4 cup sugar
• 1/2 cup warm water
• 1/2 cup tomato juice room temperture
• 6 tablespoons olive oil or oil from sun dried tomatoes
• 2 eggs
• 1 teaspoon salt
• 4 cups unbleached all purpose flour
• 1/4 cup thinly sliced fresh basil
• 3 tablespoons chopped oil packed sun dried tomatoes
• Garlic oil:
• 1/4 cup olive oil
• 2 cloves garlic pressed

1. 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.
2. 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)
3. Put dough in bowl and cover with plastic wrap Let dough rise in warm area until doubled about 1 hour.
4. For garlic oil:
5. 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
6. 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.

yeast, sugar, water, tomato juice room temperture, olive oil, eggs, salt, flour, fresh basil, tomatoes, garlic oil, olive oil, garlic

Taken from www.epicurious.com/recipes/member/views/sun-dried-tomato-rolls-with-garlic-50161540 (may not work)