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Basil Tomato Rolls Recipe

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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.
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES: 12 servings


  • 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
  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. 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°.
  4. 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.
  5. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack. Serve warm. Yield: 1 dozen.
Originally published as Basil Tomato Rolls in Best of Country Breads 2000, p70

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