Title: The Mill's Tomato Dinner Rolls
Categories: Bread
Yield: 24 Servings

1	pk	Active, dry yeast
1/4	c	Water (105-115F)
1 1/2	c	Peeled and finely chopped ripe tomatoes
2	tb	Sugar
2	tb	Cooking oil
1	tb	Snipped herbs (parsley, basil or oregano)
1 1/2	ts	Salt
4		To 4 1/2 cups all-purpose flour
1		Beaten egg

Dissolve yeast in warm water with 1 teaspoon of sugar.

Combine tomatoes, sugar, oil, herbs and salt. Stir in yeast mixture

Stir in as much flour as you can with a spoon. Turn out onto floured surface and knead for 3-5 minutes, using enough remaining flour to form a moderately soft dough.

Place dough in a lightly greased bowl, turning once to grease surface. Cover and chill for 2 to 24 hours.

Punch dough down. Divide in half. Cover and let rest for 10 minutes. Shape dough into golf-ball-size rolls. Cover and let rise til doubled (about 45 minutes)

Brush tops with the beaten egg mixed with 1 tablespoon water. Bake in a 400 degree oven for 12 to 15 minutes or until done.

Makes about 24 rolls

NOTE: Substitute one 14 1/2-ounce can peeled Italian-stlye plum tomatoes for the fresh tomatoes. Drain canned tomatoes, reserving liquid. Chop tomatoes then add enough enough reserved liquid to equal 1 1/2 cups.

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