Yield: 24 servings
Measure | 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 \N | To 4 1/2 cups all-purpose flour |
1 \N | 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 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.