Tomato barbecue rolls *

12 servings

Ingredients

Quantity Ingredient
2 cups To 2 1/2 cups unbleached all purpase flour
1 tablespoon Sugar
½ teaspoon Seasoned salt
½ teaspoon Italian seasoning
⅛ teaspoon Pepper
1 pack Active dry yeast
¾ cup Tomato juice (good quality)
¼ cup Water
2 tablespoons Butter or margarine
1 teaspoon Instant minced onion

Directions

PATTI - VDRJ67A

In medium bowl, mix 1 cup flour, sugar, seasoned salt, Italian seasoning, pepper and yeast. In small saucepan, heat the tomato juice, water, butter and onion, until warmed (butter need not be melted). Add to dry ingredients. Beat at medium speed of mixer for 2 minutes. Add ½ cup more flour. Beat at high speed for 2 minutes.

Stir in enough to make a soft dough that clears the bowl. Turn out onto lightly floured surface. Knead 5-10 minutes or until smooth and elastic. Put into greased bowl, turning to grease top. Cover dough lightly with plastic wrap. Let rise in warm (85~) area for 30 minutes or until doubled. Punch down. Shape dough into 12 even balls. Arrange 6 on each of 2 greased baking sheets. Flatten with hand to ½" thickness. Let rise for 20 minutes or until light. Bake at 350~ for 20 minutes or until golden. Remove to wire rack to cool.

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