Title : Tomato barbecue rolls *
Categories : Breads, rolls
Servings : 12

PATTI - VDRJ67A
2 c To 2 1/2 cups unbleached 1 pk Active dry yeast
- all purpase flour 3/4 c Tomato juice (good quality)
1 tb Sugar 1/4 c Water
1/2 ts Seasoned salt 2 tb Butter or margarine
1/2 ts Italian seasoning 1 ts Instant minced onion
1/8 ts Pepper



In medium bowl, mix 1 cup flour, sugar, seasoned salt, Italian seasoning,
pepper and yeast. In small saucepan, heat the tomato juice, water, butter
and onion, until warmed (butter need not be melted). Add to dry
ingredients. Beat at medium speed of mixer for 2 minutes. Add 1/2 cup more
flour. Beat at high speed for 2 minutes. Stir in enough to make a soft
dough that clears the bowl. Turn out onto lightly floured surface. Knead
5-10 minutes or until smooth and elastic. Put into greased bowl, turning to
grease top. Cover dough lightly with plastic wrap. Let rise in warm (85~)
area for 30 minutes or until doubled. Punch down. Shape dough into 12 even
balls. Arrange 6 on each of 2 greased baking sheets. Flatten with hand to
1/2" thickness. Let rise for 20 minutes or until light. Bake at 350~ for 20
minutes or until golden. Remove to wire rack to cool.

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