The mill's tomato dinner rolls

24 servings

Ingredients

Quantity Ingredient
1 pack Active, dry yeast
¼ cup Water (105-115F)
1½ cup Peeled and finely chopped ripe tomatoes
2 tablespoons Sugar
2 tablespoons Cooking oil
1 tablespoon Snipped herbs (parsley, basil or oregano)
1½ teaspoon 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 14½-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 ½ cups.

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