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Italian Tomato Rolls

 Italian Tomato Rolls
Margaret Peterson FOREST CITY, IOWA No one believes me when I say it’s pizza sauce that they’re tasting in these tender, chewy rolls. The basil adds extra excitement.
15 ServingsPrep: 30 min. + rising Bake: 10 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon plus 2 tablespoons sugar, divided
  • 1/4 cup warm water (110° to 115°)
  • 1 cup pizza sauce
  • 1/4 cup plus 2 tablespoons butter, melted, divided
  • 1 egg
  • 1 teaspoon salt
  • 3/4 teaspoon dried basil
  • 3 to 4 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water;
  • let stand for 5 minutes. Add the pizza sauce, 1/4 cup butter, egg,
  • salt, basil, 2 cups flour and remaining sugar; beat until smooth.
  • Stir in enough remaining flour to form a firm 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 1-1/2 hours.
  • Punch dough down. Turn onto a lightly floured surface; divide into 15
  • pieces. Shape each into a 2-in. ball. Place 2 in. apart on greased
  • baking sheets. Cover and let rise until doubled, about 30 minutes.
  • Bake at 400° for 10-12 minutes or until golden brown. Remove from
  • pans to wire racks. Brush with remaining butter. Yield: 15 rolls.

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Italian Tomato Rolls (continued)

Nutritional Facts: 1 roll equals 150 calories, 5 g fat (3 g saturated fat), 26 mg cholesterol, 240 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.