The MILL's Tomato Dinner Rolls Recipe

Step 1

Dissolve yeast in warm water with 1 teaspoon of sugar.

Step 2

Combine tomatoes, sugar, oil, herbs and salt. Stir in yeast mixture

Step 3

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.

Step 4

Place dough in a lightly greased bowl, turning once to grease surface. Cover and chill for 2 to 24 hours.

Step 5

Punch dough down. Divide in half. Cover and let rest for 10 minutes. Shape dough into golf-ball-size rolls. Cover and let rise until doubled (about 45 minutes)

Step 6

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 reserved liquid to equal 1 1/2 cups.

Things You'll Need

  • 1pk Active, dry yeast
  • 1/4c Water (105-115F)
  • 1 1/2c Peeled and finely chopped ripe tomatoes
  • 2tb Sugar
  • 2tb Cooking oil
  • 1tb Snipped herbs (parsley, basil or oregano)
  • 1 1/2ts Salt
  • 4 To 4 1/2 cups all-purpose flour
  • 1 Beaten egg

About this Author - Recipes, food and cooking information.