TOMATO-BASIL PULL-APART ROLLS
My nephew helped me create these soft and colorful rolls. He named them "wheelies" because the spiral shapes reminded him of his toy trucks. -Dianna Wara, Washington, Illinois
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Dissolve yeast and sugar in warm milk. In a large bowl, beat egg, tomato paste, oil, salt, yeast mixture and 1 cup flour on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover; let rise in a warm place until doubled, about 45 minutes., In a bowl, toss filling ingredients. Punch down dough; turn onto a lightly floured surface. Roll into a 16x12-in. rectangle. Sprinkle with filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place, cut side down, in a parchment-lined 10-in. cast-iron skillet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack. , Freeze option: Securely wrap cooled rolls in foil; place in an airtight container. To use, partially thaw overnight in refrigerator. Reheat rolls, wrapped in foil, in a preheated 300° oven until warm, about 25 minutes.
Nutrition Facts : Calories 204 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 284mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
OLIVE TOMATO ROLLS
Make and share this Olive Tomato Rolls recipe from Food.com.
Provided by Coyotes Laugh
Categories Breads
Time 2h50m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine extra virgin olive oil, half of the chopped sun dried tomatoes, the thyme, and the crushed garlic in a food processor.
- Mix yeast and 1/4 C 105-115 degree water and set aside.
- In one large bowl, combine whole wheat and white flour.
- In a second large bowl, combine the olive oil mixture, the beaten egg, the 2 1/4 C warm water, the Katamala olive juice, salt, olives, tomatoes, and prepared yeast.
- Mix the flour into the oil mixture. Add more flour if the dough is still too moist.
- Place dough in a greased bowl and cover with a damp cloth. Let the dough rise for one hour.
- Roll the dough out onto a cutting board and punch down before cutting into eight pieces.
- Shape the pieces into rolls and place on two greased cookie sheets. Cut the tops of the rolls with a knife, and cover with damp cloths for another hour.
- Brush the rolls with the egg whites and bake in a 400 degree oven for twenty minutes.
Nutrition Facts : Calories 555.7, Fat 10.2, SaturatedFat 1.6, Cholesterol 26.4, Sodium 602.4, Carbohydrate 102.9, Fiber 9.9, Sugar 10.5, Protein 16.9
TOMATO OLIVE SALAD
This salad from Dona Hoffman, of Addison, IL is amazingly simple and surprisingly sweet with a little brown sugar in the dressing. And as an addition, she suggests topping it with either fresh mozzarella or feta cheese.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the lettuce, tomatoes, onion and olives. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
OLIVE BREAD SWIRLS
These delicious savoury rolls make an excellent side dish for a lunch party
Provided by Xanthe Clay
Categories Buffet, Dinner, Lunch, Side dish
Time 1h50m
Yield Makes 12
Number Of Ingredients 9
Steps:
- In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.
- Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.
- Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
- Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.
Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.05 milligram of sodium
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