pat's Recipe

The Mills Tomato Dinner Rolls

Category: BREADS

1 pkg active, dry yeast
1/4 cup warm water ( 105 to 115)
1 1/2 cups peeled and finely chopped
ripe tomatoes
2 Tbsp sugar
2 Tbsp cooking oil
1 Tbsp snipped fresh herbs (parsley, basil
or oregano)
1 1/2 tsp salt
4 to 4 1/2 cups all-purpose flour
1 beaten egg

Dissolve the yeast in the warm water.
In a large mixing bowl, combine tomatoes, sugar, cooking oil, herbs and salt. Stir in the 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. Tuck under and pinch seams on bottom.
Place about 2 inches apart on greased baking sheets. Cover and let rise until doubled (about 45 minutes)
Brush tops with the beaten egg mixed with 1 Tbsp water. Bake in a 400 degree oven for 12-15 minutes or till done.

makes about 24 rolls.

Can substitute one 14 1/2-ounce can peeled Italian-style plum tomatoes for the fresh tomatoes. Drain canned tomatoes, reserving liquid. Chop tomatoes, then add enough reserved liquid to tomatoes to equal 1 1/2 cups.