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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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. 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 king arthur unbleached 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:
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.
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