YIELD:1 loaf (400gm) or 8 rolls(50gm each)
hi...here's my own recipe for tomato rolls
| INGREDIENTS | QTY. |
|---|
| 1. Refined flour (AP) | 250 gm |
| 2. fresh yeast or | 10 gm |
| dry yeast (active) | 08 gm |
| 3. salt (table) | 05 gm |
| 4. sugar (granular) | 15 gm |
| 5. tomato paste | 20 gm |
| 6. water (slightly tepid) | 125ml |
| 7. shortening | 20 gm |
| 8. chopped tomato(seedless) | 1 no. (small) |
( preferably hydrogenated vegetable oil, however, margarine or
butter are just as fine)
METHOD
- Sift the flour &mix the salt & sugar.
- Rub in the shortening . Add yeast.
- Mix the tomato paste with water. Knead the flour with this water.
- Knead until dough is soft, smooth & velvety.
- Cover the dough with a damp tea cloth or cover loosely with cling
wrap.
- Allow to rise until double in size. Punch down. Mix the finely
chopped tomato.
- Divide dough into 8 portions. Shape & place on a greased baking
tray.
- Preheat oven to 400 degrees F. bake till golden brown.
- Remove from the oven &brush with refined vegetable oil.
- Allow to cool.
- Sit back &enjoy with whatever you like.
** alternatively, can also be molded to form a loaf
** try using broiled dry herbs like oregano, basil etc. to enhance
the flavor
FOR MORE RECIPES,QUERIES OR SUGGESTIONS, CONTACT ME AT
michaeldcunha@hotmail.com
Cooking that comes from the head and not the soul is like beef without
mustard –INSIPID.
Let it come from within you & your preparations will always be the best.
GOD BLESS,
MICHAEL D’CUNHA.
