These homemade tomato dinner rolls offer a unique twist on traditional bread, infusing fresh tomato flavor and aromatic herbs into every bite. The dough is soft and pliable, resulting in rolls that are tender inside with a satisfyingly crisp, golden exterior. Perfect for breaking bread at family dinners, pairing with soups and stews, or enjoying as a side to roasted meats. Simple ingredients come together to create a comforting, restaurant-quality result that is surprisingly easy to prepare. The long chill time allows the flavors to deepen, making these rolls a standout addition to any table.
The Mill’S Tomato Dinner Rolls
Description
These homemade tomato dinner rolls offer a unique twist on traditional bread, infusing fresh tomato flavor and aromatic herbs into every bite. The dough is soft and pliable, resulting in rolls that are tender inside with a satisfyingly crisp, golden exterior. Perfect for breaking bread at family dinners, pairing with soups and stews, or enjoying as a side to roasted meats. Simple ingredients come together to create a comforting, restaurant-quality result that is surprisingly easy to prepare. The long chill time allows the flavors to deepen, making these rolls a standout addition to any table.Ingredients
Directions
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Dissolve active dry yeast in warm water (105-115F) with 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy.
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In a large bowl, combine chopped tomatoes, remaining sugar, cooking oil, snipped herbs, and salt.
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Stir the yeast mixture into the tomato mixture.
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Stir in flour, 1 cup at a time, using a spoon until the dough is too stiff to stir.
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Turn dough out onto a floured surface and knead for 3-5 minutes, adding enough remaining flour to form a moderately soft, slightly sticky dough.
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Place dough in a lightly greased bowl, turning once to grease the surface. Cover and refrigerate for 2 to 24 hours.
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Punch dough down to release air. Divide the dough in half.
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Cover each half and let rest for 10 minutes.
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Shape dough into golf-ball-sized rolls (about 24 rolls).
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Place rolls on a baking sheet. Cover and let rise until doubled in size, about 45 minutes.
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Preheat oven to 400F (200C).
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Mix beaten egg with 1 tablespoon of water. Brush tops of rolls with egg wash.
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Bake for 12 to 15 minutes or until golden brown and done.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 135.0kcal
- % Daily Value *
- Total Fat 16.2g25%
- Saturated Fat 9.9g50%
- Cholesterol 42.3mg15%
- Sodium 18.9mg1%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.0g0%
- Sugars 2.5g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, allow the dough to chill for the full 24 hours in the refrigerator. This slow fermentation process enhances the tomato and herb flavors.
If using fresh tomatoes, ensure they are peeled and finely chopped to remove excess moisture, which can make the dough too sticky. You may need to adjust the amount of flour slightly depending on the water content of your tomatoes.
To make these rolls vegan, omit the egg wash or substitute with a plant-based milk and a little oil for shine.
Store cooled rolls in an airtight container at room temperature for up to 2 days. Reheat in a 350F oven for 5-10 minutes to restore softness.
