BASIL TOMATO ROLLS

Basil Tomato Rolls image

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.

Provided by Taste of Home

Time 55m

Yield 1 dozen.

Number Of Ingredients 16

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 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

Steps:

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. , 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. , 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°. , 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. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack. Serve warm.

Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 563mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.