1 1/2 teaspoons dried thyme, divided
1 16-ounce package hot roll mix
1/2 cup sun-dried tomatoes
Warm water
1 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup chopped walnuts
4 tablespoons honey, divided
1 tablespoon cider vinegar
1 tablespoon flour
1/2 teaspoon salt
Pepper, to taste
1 tablespoon water
Servings: 12 / Yield: 1 braid
Add 1 teaspoon thyme to hot roll mix; prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice into 1/2-inch pieces.* Sauté onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons honey, vinegar, flour, remaining thyme, salt and pepper; mix well. Roll dough to 14 × 12-inch rectangle on floured board; transfer to greased baking sheet. Make 2-1/2 inch cuts at 1-1/2 inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling. Bake at 350ºF 25 to 30 minutes or until browned. Combine remaining honey and water; mix well. Brush top of braid with honey mixture before cooling.
Notes: *If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife.
1 16-ounce package hot roll mix
1/2 cup sun-dried tomatoes
Warm water
1 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup chopped walnuts
4 tablespoons honey, divided
1 tablespoon cider vinegar
1 tablespoon flour
1/2 teaspoon salt
Pepper, to taste
1 tablespoon water
Servings: 12 / Yield: 1 braid
Add 1 teaspoon thyme to hot roll mix; prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice into 1/2-inch pieces.* Sauté onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons honey, vinegar, flour, remaining thyme, salt and pepper; mix well. Roll dough to 14 × 12-inch rectangle on floured board; transfer to greased baking sheet. Make 2-1/2 inch cuts at 1-1/2 inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling. Bake at 350ºF 25 to 30 minutes or until browned. Combine remaining honey and water; mix well. Brush top of braid with honey mixture before cooling.
Notes: *If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife.
