I have a confession.. I didn’t make these recently.. at all.
I was clearing out my photos and tidying them up and discovered these photos from I’m not entirely sure when, October I think.
I don’t know why I never wrote about them, they’re beautiful flavourful rolls, the perfect accompaniment to dinner, a little something different to impress and surprise your guests with!
Dissolve the yeast in warm water and leave to stand until foamy.
The flour and salt is mixed along with crushed tomatoes, tomato paste and chopped garlic. I added way more garlic than the recipe called for, about 3 times the amount.. I like garlic and it works well with the tomato.
Once that is mixed add in the yeast and water and mix to a dough, it’s a fairly dry dough. Cover and leave to rise until doubled.
Scale out the rolls to 1.5oz each and roll into balls, place a couple of inches apart on a parchment lined baking tray. Cover with greased cling wrap and leave to rise some more.
Before they go in the oven (375F) score them however you please, I liked the look of two parallel slits, bake for about 15 mintues.
In hindsight, and looking at the photos now, I think an egg wash would have been beneficial, they seem a little dull, I’ve also heard brushing with olive oil when they come out of the oven gives them a sheen, I don’t really know anything about that though.
We had them alongside a roast dinner, I think they would work well with pasta or something Italian too.