Herb and sun-dried tomato rolls

I love making bread! And I have tons of arugula sprouting up in my garden so I really wanted to put it in something besides salads and on top of pizzas- So I was really excited when I realized I could bake with it :)

I based it off of this recipe

makes about 10 large rolls

1 cup fresh steamed arugula

small handful of fresh parsley

1 cup sun dried tomatoes, julienned

1 1/2 tbs dry yeast

1 tbs salt

1 1/2 tbs sugar

1/3 cup feta

1/3 cup pecorino; shredded

3 egg whites

3 cups lukewarm water

6 1/2 cups  flour

Cornmeal

1   steam the arugula until it is wilted and then wringe out the extra water

2   in a large bowl mix the arugula, parsley, sun-dried tomatoes, yeast, salt, sugar, feta,  and pecorino

3   put the egg whites in a large measuring cup and then measure the water on top (including the egg whites in the measurement)

4   then mix it into the large bowl

5   add in the flour and mix only until just combined

6   cover the bowl with a towel and let sit at room tempurature to 1 1/2 - 2 hours

7   place parchment paper on 2 baking sheets and sprinkle on some cornmeal

8   sprinkle flour lightly over dough and pull out handful size pieces, shape into a ball and place on baking sheet

9   continue until all the dough is used, then let sit for 45minutes - 1 hour

10 preheat oven to 450 degrees F after 1/2 hour and place a baking sheet with water in it on the bottom rack

11   when the hour is up lightly sprinkle flour on each roll and cut an "x" in the top

12   get a cup of very hot water ready

13   place the baking sheets of rolls into the oven, pour the hot water into the baking sheet already in the oven with water, then quickly shut the oven door (to create steam)

14   bake for 20-30 minutes; tops should be golden brown

P.S. these are addicting and totally rock!