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Basil Tomato Rolls

I made these rolls from my Aunt Ethel's recipe. The tomato herb filling rises and spills over the top of the crusty roll tops. Folks have a hard time eating just one.
  • Total Time
    Prep: 30 min. + rising Bake: 25 min.
  • Makes
    1 dozen


  • 1 package (1/4 ounce) active dry yeast
  • 1-1/3 cups warm water (110° to 115°)
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil
  • 1 medium tomato, peeled and chopped
  • 1 can (8 ounces) tomato sauce
  • 1 garlic clove, minced
  • 1-1/4 teaspoons salt
  • 1 teaspoon dried basil
  • Dash pepper
  • 1/4 cup grated Parmesan cheese


  • In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a skillet, saute onion in oil until tender. Add tomato, tomato sauce, garlic, salt, basil and pepper. Bring to a boil; cook and stir until thickened. Cool to 110°-115°.
  • Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 3 in. apart on a greased baking sheet. Make an indention in center of each ball; add 1 tablespoon of filling. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 20 minutes.
  • Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack. Serve warm.
Nutrition Facts
1 each: 176 calories, 3g fat (1g saturated fat), 1mg cholesterol, 563mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 5g protein.
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