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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 15 |
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Margaret Peterson FOREST CITY, IOWA No one believes me when I say itâs pizza sauce that theyâre tasting in these tender, chewy rolls. The basil adds extra excitement. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 teaspoon plus 2 tablespoons sugar, divided |
1/4 cup warm water (110° to 115°) |
1 cup pizza sauce |
1/4 cup plus 2 tablespoons butter, melted, divided |
1 egg |
1 teaspoon salt |
3/4 teaspoon dried basil |
3 to 4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water; let stand for 5 minutes. Add the pizza sauce, 1/4 cup butter, egg, salt, basil, 2 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a firm dough.
2. 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 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a 2-in. ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Brush with remaining butter. Yield: 15 rolls.
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