The mill's tomato dinner rolls
Last updated 6/12/2012 1:26:38 AM. Recipe ID 61153. Report a problem with this recipe.
Title: The mill's tomato dinner rolls
Yield: 24 Servings
1 pk Active, dry yeast
1/4 c Water (105-115F)
1 1/2 c Peeled and finely chopped
2 tb Sugar
2 tb Cooking oil
1 tb Snipped herbs (parsley,
-basil or oregano)
1 1/2 ts Salt
4 To 4 1/2 cups all-purpose
1 Beaten egg
Dissolve yeast in warm water with 1 teaspoon of sugar.
Combine tomatoes, sugar, oil, herbs and salt. Stir in yeast mixture
Stir in as much flour as you can with a spoon. Turn out onto floured
surface and knead for 3-5 minutes, using enough remaining flour to
form a moderately soft dough.
Place dough in a lightly greased bowl, turning once to grease surface.
Cover and chill for 2 to 24 hours.
Punch dough down. Divide in half. Cover and let rest for 10 minutes.
Shape dough into golf-ball-size rolls. Cover and let rise til doubled
(about 45 minutes)
Brush tops with the beaten egg mixed with 1 tablespoon water. Bake in
a 400 degree oven for 12 to 15 minutes or until done.
Makes about 24 rolls
NOTE: Substitute one 14 1/2-ounce can peeled Italian-stlye plum
tomatoes for the fresh tomatoes. Drain canned tomatoes, reserving
liquid. Chop tomatoes then add enough enough reserved liquid to equal
1 1/2 cups.
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