Tomato Basil Dinner Rolls Recipe

Tomato Basil Dinner Rolls are very aromatic and delicious!  They have such a pretty color, plus a robust flavor. They are so lovely to look at with the sun-dried tomatoes and the basil pesto.  Be sure and try this Tomato Basil Dinner Rolls recipes as you will have a hard time eating just one.

Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads. More great Bread Recipes, Sourdough Bread Recipes and Quick Bread Recipes for all your bread making.



Tomato Basil Dinner Rolls Recipe:

Tomato Basil Dinner Rolls Recipe

Prep Time: 0

Cook Time: 20 minutes

Yield: 6 rolls


1/4 cup warm water (110 degrees F.)
1/4 cup V8 or tomato juice, room temperature
3 tablespoons olive oil
2 tablespoons granulated sugar
1/2 teaspoon salt
egg, room temperature
1/4 cup either homemade or store bought Basil Pesto (of your choice)
3 tablespoons chopped sun-dried tomatoes
2 1/4 cups bread flour
2 teaspoons instant yeast (I use SAF Instant Active Dry Yeast)
2 tablespoons olive oil
1 to 2 cloves garlic, chopped



Place water, V8 or tomato juice, 3 tablespoons olive oil, sugar, salt, egg, pesto, sun-dried tomatoes, flour, and yeast in bread pan of your bread machine.  Select dough setting and press start.  NOTE: Depending on how much oil is in the pesto, you might need to add additional flour.  Check the dough (don't be afraid to open the lid). It should form a nice elastic ball.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a nonstick cooking spray).  Form dough into an oval, cover with a cotton towel or plastic wrap and let rest for 10 minutes.

After resting, grease a large bowl; add dough, turning to coat entire surface.  Cover bowl with towel and let rise in warm area until doubled, about 1 hour.

To Make Garlic Oil:  In a small saucepan over medium heat, heat 2 tablespoons olive oil just until warm.  Stir in the 1 to 2 chopped garlic cloves.  Remove from heat and cool.

Preheat oven to 375 degrees F.  Lightly grease six muffin cups.

Gently punch dough down. Knead until smooth.  Divide dough into six (6) equal pieces.  Shape each piece into a ball, pulling edges under to create a smooth top.  Place rolls, rounded side up, in prepared muffin cups.  Using scissors, snip 1/2-inch deep "X" into top of each roll.  Cover with a towel and let rise in a warm area until doubled in volume, about 20 minutes.

Gently brush rolls with the prepared and cooled Garlic Oil.  Bake until golden brown, approximately 15 to 20 minutes.  A good check is to use an instant thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from oven and brush again with additional Garlic Oil.  Transfer rolls to a wire rack and cool slightly before serving.

Makes 6 rolls.



Rolls & Bread Sticks    Savory Yeast Bread   

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