Tomato Roll

For the tomato rolls, chop the tomatoes and mix with flour and lukewarm water. Add the yeast and knead well.

Cover and let rest for 1 hour. Knead well again and form into rolls on a floured work surface. Cover again and let rise on baking sheet for 1 hour.

Preheat oven to 220°C / top and bottom heat, brush rolls with olive oil and bake at 220°C for 5 minutes. Then turn down to 180°C and finish baking the tomato rolls for 25 minutes.

Preparation Tip:

Ideally, let the dough rise in the oven at 40°C. If you want a less intense tomato flavor, use only dried tomatoes for the tomato rolls. These do not mix as much with the whole dough as the dried and then pickled tomatoes.

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