This was going to be tomato herb bread, but since we were taking it to our friends' house, I decided it would be more reasonable to make dinner rolls. Worked out wonderful! Very good with the olive tapanade, too!
Tomato Bread Rolls
1 c. warm water
1 pkt. active dry yeast
3 c. flour
1 T. brown sugar
1 1/2 t. salt
2 t. dried minced onion
2 T. tomato paste
pinch of: oregano, garlic & paprika
- In a large mixing bowl, stir yeast into warm water; allow to set 5 minutes.
- Add to bowl: tomato paste, onion, seasonings and brown sugar. Mix well.
- Add flour and salt.
- Stir and then knead to form a dough. (may require additional flour!)
- Cover and let rise until doubled (about 1 hour).
- Punch down and divide into 12-15 even sized dough balls. Place into prepared 9x13 baking pan.
- Cover and allow to rise in a warm spot; check them after 30 minutes.
- Bake at 375˚ for 17-22 minutes, or until tops are nicely browned.
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