Reviewed: Nov. 18, 2009

Ok so my rolls did not rise at all! I followed the recipe to a tee except I didnt add tomatoes and I sauteed the garlic with the onions in the beginning. The filling had a really good flavor. A little too salty for my taste. I am going to give these another try to figure out what went wrong and I will maybe just add a pinch of salt rather than 1 and 1/2 tsp.

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Nov. 10, 2009

These are fantastic! I really like simple tomato basil sauces so anything combining said sauces and bread is right up my alley. The only alterations I made to the recipe were to omit the salt in the sauce and add a tsp of rosemary to the dough. I divided my dough into a 12 tin muffin pan and then just worked the dough around the cup to create a large indention in the middle. I was able to get an ample amount of sauce into each one and was very pleased with the way the rolls baked up. I will def. be making these again maybe with a small bit of pesto or olive tapenade hidden away under the tomato sauce.

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maude s.

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

These are absolutely delicious. I am so glad that these were "found" in the Exchange. They were actually quite easy to make and the dough was wonderful to work with. The only thing I will do differently when I make them again (and there definitely will be an again) is to reduce the amount of salt in the tomato mixture. Otherwise, there's nothing that needs to be changed.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Oct. 28, 2009

These were wonderfully different! The sauce tastes very similar to a margharita pizza! I added some ground pepper to the dough and only waited 45 minutes for the first rise. I patted the dough out and cut it into 8 pieces, rolled each piece into a round ball and then used my fingers to pinch the edges of the bowl and form a bowl in the middle. I baked them at 350 for 25 minutes and they tasted great! Tomorrow I'm going to slice one in half (horizontally) and use it as sandwich bread!

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 27, 2009

I wanted to like this.... But altogether I was unimpressed. The tomato sauce (in which I used 1 packed Tblsp. of fresh basil) is superb! Multiply that to make a great pasta sauce. The bread itself didn't have enough flavor, nor did it have enough of the sauce in each bite. The couple of rolls that I made as described pushed the Tblsp. of sauce out of the roll, as I knew it would. Only the rolls that I formed into a thin-walled bowl better held their filling. But really, if you're going to make this, either make the dough into a bowl-shape, or roll it up jelly-roll style, with the filling spiraling inside. And don't necessarily add the last 1/2 cup flour - adding it all made the cooked dough a little dry & dense.

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Rhianna

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

I could get about 1 Tablespoon of filling into my rolls and wish that after they had risen and were bigger, that I had added more. These were so good. If my husband wasn't sick, he would probably of eaten them all. But he only ate one. 25 minutes made them crispy in my oven, so I pulled the second pan out at about 22 minutes. I should have watched the first pan closer, but they were so good. I will be making them again and again. Oh, and my oven was at 350 instead of 375 because I forgot to turn it up because I had been cooking all day. And my first batch in the oven turned out a little crispy by 25 minutes. My second batch was heavenly.

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blackraven935

Cooking Level: Intermediate

Living In: Goose Creek, South Carolina, USA

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Reviewed: Oct. 25, 2009

Wow these are really good! I had a problem getting the indenting and filling to work so I only ended up getting about a teaspoon of filling into my rolls. But it is so good. Next time I think I will just put the filling on the inside of the rolls. My kids and hubby also loved these. I will definitely make these again! Thanks for the recipe!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 25, 2009

These were a huge hit with the men in my life! I followed the recipe exactly and had wonderful results. At one point my boyfriend came into the kitchen and had to taste the pan of filling...he wouldn't shut up about how good it was and I had to chase him away with a spoon, he wants me to make the filling and put it on spaghetti and pizza too. But, he ate about 6 of these rolls himself, and my 6-year-old son had 2. So I guess I will be making them again and often! Thanks for a wonderful recipe!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 25, 2009

Yum. I like these! My only complaint is that there wasn't more filling since I adore tomato sauces like this, but in all reality it was probably just enough. I also had a bit of trouble making the indentation--in the end, I made them almost as if I were making bagels--pinching in the middle and going around the inside edge to make a bowl. It might be easier to just roll out the dough and put in the filling, then roll up like a french loaf and seal. Methods on filling aside, I like these rolls and I find the bread itself perfect to go along with the sauce. It's supposed to be bland so the sauce can shine, and the bread recipe is no different than a lot of french bread/roll recipes I've seen. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 8, 2008

This was a lot of work and the bread-part was very bland to my undeveloped tastes. Perhaps adding something to flavour the bread itself would be an improvement but I don't intend to develop this recipe further :/

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