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Basil Tomato Rolls

I made these rolls from my Aunt Ethel's recipe. The tomato herb filling rises and spills over the top of the crusty roll tops. Folks have a hard time eating just one.

12 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/3 cups warm water (110° to 115°)
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
FILLING:
1 small onion, finely chopped
1 tablespoon olive oil
1 medium tomato, peeled and chopped
1 can (8 ounces) tomato sauce
1 garlic clove, minced
1-1/4 teaspoons salt
1 teaspoon dried basil
Dash pepper
1/4 cup grated Parmesan cheese

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, oil,
salt and 2-1/2 cups flour; beat until smooth. Stir in enough
remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.

2 of 2

Basil Tomato Rolls (continued)

Directions (continued)

Meanwhile, in a skillet, saute onion in oil until tender. Add tomato,
tomato sauce, garlic, salt, basil and pepper. Bring to a boil; cook
and stir until thickened. Cool to 110°-115°.
Punch dough down. Turn onto a lightly floured surface; divide into 12
pieces. Shape each into a ball. Place 3 in. apart on a greased
baking sheet. Make an indention in center of each ball; add 1
tablespoon of filling. Sprinkle with Parmesan cheese. Cover and let
rise in a warm place until doubled, about 20 minutes.
Bake at 375° for 25-30 minutes or until golden brown. Remove from
pan to wire rack. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 176 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 563 mg sodium, 31 g carbohydrate, 2 g fiber, 5 g protein.