DownloadsOptimized for a large bread machine dough mixer, I get two batches of rolls from this recipe. The tomato flavor is not particularly strong, but it does turn the rolls orange. I use the cornmeal masa for making tamales and corn tortillas, available on the grocery store flour aisle or in the Mexican ethnic section. The italian herb mix is found in most spice sections; I use the Costco variety.
Ingredients
1 1/4 Cup milk
1/3 Cup olive oil (or other oil)
2 eggs
1/2 C honey
1 (~6oz) small can of tomato paste
2 tsp salt
2/3 Cup cornmeal flour
2 Cups whole wheat flour (preferably hard white winter wheat)
1/4 Cup wheat gluten
2 1/2 Cups bread flour
1 Tbsp dried italian herb seasoning
1 Tbsp yeast
Break up the paste a bit before adding the dry ingredients--I start the mixing cycle on the machine with only the wet ingredients and then cancel the cycle when the paste starts to get mixed in. Add everything in the order listed and let the bread machine run until its done making dough. Dough should be on the wet side for maximum rise and softness, but you may need to adjust the flour/milk to get the right consistency to properly knead in the machine.
Form as desired, using the instruction in the 'Fluffy butter rolls' recipe or whatever is your favorite. Proof 90 minutes and bake at 350F for 8-12 minutes or until rolls just start to brown (which can be hard to determine given the color of the rolls).
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Tomato-herb rollsPages: [1]
Comments:
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TinyPortal v1.0.5 beta 1© Bloc
100% whole grain version:
Increase wheat gluten to 1/2 Cup, increase the whole wheat flour to 3 1/2 Cup, omit the bread flour.
Dough should be sticky for best results.