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Tomato Dinner Rolls
1 pkg Active, dry yeast
1/4 c Water (105-115F)
1 1/2 c Peeled and finely chopped ripe tomatoes
2 tbs Sugar
2 tbs Cooking oil
1 tbs Snipped herbs (parsley, basil, or oregano)
1 1/2 tsp Salt
4-4 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 till 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