Quick Sun-Dried Tomato, Sage & Onion Bread Rolls

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By Lorraine Pascale

Published 2017

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I used to have a bread machine, but I only used it once before giving it to a friend, because for me the beauty of homemade bread is in the making of it, and the satisfaction I draw from seeing the ingredients transformed into a big pillowy loaf. For those of you who shy away from making bread by hand for fear of it being time-consuming, these rolls may change your mind: quick homemade bread at its best.


  • 400 ml buttermilk or 400 ml whole milk with juice of ½ lemon
  • 450 g self-raising flour, plus extra for rolling out and dredging
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 5 fresh sage leaves, finely chopped
  • 5 spring onions, finely chopped
  • small handful of sun-dried tomatoes, well drained and blotted on kitchen towel and then finely chopped
  • beaten egg or whole milk, to glaze (optional)


  • 6cm rectangular, round or oval cutter (optional)


If you’re making your own buttermilk, put the milk and lemon juice in a jug and allow it to sit for 20 minutes.

Preheat the oven to 240°C (fan 220°C/450°F/gas 8). Place the flour, bicarbonate of soda, salt and pepper into a bowl, and stir in the sage, spring onions and sun-dried tomatoes. Make a well in the centre and then pour in all the buttermilk at once. Using one hand with your fingers stiff and almost outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl. The aim is to handle the dough as little as possible to give you a softish dough that’s not too wet and sticky.

When the dough has come together, turn it out onto a floured surface and gently flatten the dough with your hands or a rolling pin until it is about 2.5cm thick. Sprinkle a baking sheet with a little flour. Using a knife or cutter, cut out sixteen rolls from the dough and place them onto the dusted baking sheet as you go.

Brush the rolls with egg wash or milk if you fancy a shiny glazed look and then bake for 12–15 minutes, or until each roll is well risen, sounds hollow when knocked underneath and is a golden-brown colour. As the rolls do not contain yeast they are known as ‘quick breads’, and are best eaten warm on the day they are baked.