In my attempt to follow some simple directions on a recipe I found online, my dough decided that it would not cooperate with me. Somehow, however, by magic, these turned out quite lovely. Maybe tomatoes are just always on my side, carbs always taste good no matter how much you try to butcher them, or yeast needing to rise is a myth. Whatever the case may be, these are simple and delicious little dumplings of tomatoey goodness.
What you'll need:
- 2 cups flour
- 2 1/4 teaspoons of active dry yeast (1 packet) or 2 1/2 teaspoons (if you want to follow directions and make life unnecessarily hard on yourself)
- Some delicious granules of salt
- 1/3 cup melted butter
- 1/4 cup warm milk
- 2 eggs beaten
- 1 cup (or more, if you're tomato-crazed like me) sun-dried tomatoes
Directions: combine flour, yeast, and salt in a mixing bowl. Stir them up together until blended. Add beaten eggs, warm milk, and butter. Stir until a dough forms. Knead the dough on a floured surface for a few minutes and set aside to rise for about an hour or so. (If you are bread-rising-incompetent like me and it refuses to restructure itself no matter how long you leave it out, don't worry, it will still taste delicious!). Knead the tomatoes into the dough and make into balls (about 6-8) and set on a greased baking sheet. Allow to rise again (which may not happen, silly yeast...) for about half an hour and then bake at 450 degrees for about 10-15 minutes.
*note: after careful experimentation it has come to by attention that it works best if the tomatoes are hidden inside the dough--if not, they may burn a tad bit.
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