Title: The mill's tomato dinner rolls
 Categories: Breads
      Yield: 24 Servings
 
      1 pk Active, dry yeast
    1/4 c  Water (105-115F)
  1 1/2 c  Peeled and finely chopped
           -ripe tomatoes
      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
           -flour
      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.