Publisher Photo
Publisher Photo
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.
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MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 or vegetable oil
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • FILLING:
  • 1 small onion, finely chopped
  • 1 tablespoon olive or vegetable 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 mixing 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.
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 rolls. Fill with 1 tablespoon 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.
Originally published as Basil Tomato Rolls in Best of Country Breads 2000, p70

Nutritional Facts

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

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/3 cups warm water (110° to 115°)
  • 1 tablespoon sugar
  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • FILLING:
  • 1 small onion, finely chopped
  • 1 tablespoon olive or vegetable 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
  1. In a mixing 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. 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 rolls. Fill with 1 tablespoon 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.
Originally published as Basil Tomato Rolls in Best of Country Breads 2000, p70

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