Thursday, November 1, 2012

Tomato, Onion & Herb Rolls with Sage Leaves

Tomato, Onion & Herb Rolls with Sage Leaves


 
Hi everybody :) 


While going though my cookbook collection, I came across this recipe, when I saw that it was made with canned tomatoes I was intrigued, so I had to give it a try. Instead of using water, or milk the yeast is mixed with puree tomatoes and topped with fresh sage leaves before baking!  "How interesting", I thought, "sounds delicious too." Let's get it started...
 
Tomato, Onion & Herb Bread Dough adapted The Woman 's Day Cookbook: Great Recipes, Bright Ideas, And Healthy Choices for Today's Cook

Makes 2 loaves
Preparation time: 30 minutes plus 3 hours to rise
Baking time: 40 minutes



 















1 can (about 16 ounces) whole tomatoes, undrained
2 envelopes (1/2 ounce each) active dry yeast
5 teaspoons granulated sugar
6 cups all-purpose flour, or as needed
1/2 cup finely chopped onion
2 tablespoons Italian herb seasoning
1/2 teaspoons salt
1 teaspoon celery seeds
1/2 teaspoon coarsely ground black pepper
6 tablespoons butter or margarine, at room temperature
White of 1 large egg
2 teaspoons water
For decoration: fresh sage leaves (optional)

   1. Puree the undrained tomatoes in a blender or a food processor. 


































  Pour into a small saucepan and heat over medium heat until warm (105°F to 115°F).   Remove the pan from the heat. Stir in the yeast and the sugar.
   Let stand for about 10 minutes, or until foamy. {Look spooky, doesn't it :) }
    2. In a large bowl, mix the 6 cups of flour, the onion, Italian seasoning, salt, celery seeds,   and pepper. 
    Stir in the tomato mixture and the butter, mixing until the flour is evenly moistened 
    (the mixture will be in coarse shreds). Squeeze the shreds together to form a ball.
   
   3. Turn out onto a lightly floured surface. With floured hands, knead the dough for 5 minutes, or until smooth and elastic.
  4.  Clean the bowl and oil it lightly. Put the dough into the bowl, turning to coat. Cover with greased plastic wrap and let rise in a warm, draft free place for about 1 1/2 to 2 hours, or until doubled in volume.

Tomato Herb Rolls       


Follow the recipe through step 4.

Punch down the dough, divide it into 24 equal pieces, (I only made 12 rolls.) and shape Into balls. Plan about 3 inches apart on greased baking sheets. Brush with the egg white and
   decorate each with a small sage leaf If desired.














  
(I put some of the dough in a cleaned and sprayed tomato can)

Loosely cover with greased plastic wrap or a kitchen towel and let rise for about 40 minutes, or just until doubled in volume.

Bake at 375 F for 18 to 20 minutes, or until the rolls begin to brown. Transfer to wire rack to cool completely.

To Make Ahead:
Prepare the dough and let rise once as directed. Punch down the dough, place in an airtight plastic bag, and freeze for up to 1 month. Thaw in the refrigerator. Proceed with the recipe from dividing the dough in step 5.


To Make Loaves:

Follow the recipe through step 4.
 
Lightly grease a baking sheet.  Punch down the dough and divide in half. Shape each half into a round loaf. Place the loaves 5 inches apart on the prepared baking sheet. In a small bowl, beat the egg white and water together with a folk. Brush the egg white mixture over the loaves. Dip the sage leaves in the egg white mixture and arrange decoratively on the loaves.
 

Loosely cover the loaves with greased plastic wrap or a kitchen towel and let rise in a warm place for no more than 1 hour, or just until doubled in volume. Meanwhile, heat the oven to 375°E
 

Remove the plastic wrap and bake the loaves for 35 to 40 minutes, or until they pound hollow when the bottom is tapped. Transfer the loaves to a wire rack and cool completely.


What I Did and/or Think:
I follow the directions for making rolls, but I only made 12 BIG rolls.
 

The Taste: These were absolutely Wonderful!! Soft texture, great flavor, just wonderful. They smelled amazing while cooking too. The recipe stated that the seasonings give it a fragrance reminscent of Mediterranean foods.   

I think they would be great served with soups or to make sandwiches. I also think the dough would make an fantastic pizza dough. The recipe is definitely a REPEAT!
















ENJOY! Come again

Tuna Melt Sandwiches with Tomato Onion & Herb Rolls










Miz Helen’s Country Cottage

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10 comments:

  1. That is a rather strange sounding recipe! But the rolls look delicious. Love the sage leaves on top! Sage is the smell that I most associate with Thanksgiving.

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  2. these look beautiful! these would look amazing on the thanksgiving table.

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  3. Oh, my! This bread sounds amazing. Can't wait to try it - pinning so I don't lose the recipe :)

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  4. Your rolls sound delicious. I like the tomato and onion combination and they look so pretty with the sage leaves baked on top .

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  5. What pretty rolls these are, and I'll bet they taste wonderful too. Thank you for sharing the recipe.

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  6. Hi Cindy,
    I am so excited about about your recipe for these fabulous rolls. They are outstanding and I can't wait to taste them. Hope you are having a great fall weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  7. I can just imagine the heavenly aroma of these baking...oh my. And they are just stunning with that color and those sage leaves. Another must-try for me! thanks for adding them to the BYOB basket this month =)

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  8. Cindy,
    These rolls look amazing! I love homemade bread and am always on the lookout for new recipes. I will definitely give these a try. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful weekend.
    Michelle

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  9. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

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  10. They look just great. Thanks for linking them up with Food on Friday: Tomatoes. Cheers

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