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Basil Tomato Rolls

SUBMITTED BY: Betty Jane Custer 

"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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RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 1.0
Read Reviews (1)
PREP TIME  30 Min
COOK TIME  25 Min
READY IN  55 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 (.25 ounce) package active dry yeast
  • 1 1/3 cups warm water (110 degrees to 115 degrees F)
  • 1 tablespoon sugar
  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • FILLING:
  • 1 small onion, finely chopped
  • 1 tablespoon olive or vegetable oil
  • 1 medium tomato, peeled and chopped
  • 1 (8 ounce) can 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 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 degrees F-115 degrees F. 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 degrees F for 25-30 minutes or until golden brown. Remove from pan to wire rack. Serve warm.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 1 star rating.
Reviewed on aug. 8, 2008 by Seans_Potato_Busness 
This was a lot of work and the bread-part was very bland to my undeveloped tastes. Perhaps... MORE


 
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