Yield: 24 servings
|1 pack||Active, dry yeast|
|¼ cup||Water (105-115F)|
|1½ cup||Peeled and finely chopped ripe tomatoes|
|2 tablespoons||Cooking oil|
|1 tablespoon||Snipped herbs (parsley, basil or oregano)|
|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.