The Mills Tomato Dinner Rolls Recipe

The Mills Tomato Dinner Rolls Recipe

Yield: 24 Servings
Recipe by luhu.jp

Ingredients:
1 package: Active, dry yeast
1/4 cup: Water, 105-115F
1 1/2 cup: Peeled and finely chopped ripe tomatoes,
2 tbsp: Sugar,
2 tbsp: Cooking oil,
1 tbsp: Snipped herbs, parsley, basil or oregano
1 1/2 tsp: Salt,
4: To 4 1/2 cups all-purpose flour,
1: Beaten egg,

Directions:

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.


Source from luhu.jp