Categories: Breads 
      Yield: 24 servings 
  
      1 pk Active, dry yeast                   1 tb Snipped herbs (parsley, 
    1/4 c  Water (105-115F)                         -basil or oregano) 
  1 1/2 c  Peeled and finely chopped       1 1/2 ts Salt 
           -ripe tomatoes                      4    To 4 1/2 cups all-purpose 
      2 tb Sugar                                    -flour 
      2 tb Cooking oil                         1    Beaten egg 
  
  Dissolve yeast in warm water with 1 teaspoon of sugar. 
   
  Combine tomatoes, sugar, oil, herbs and salt.  Stir in yeast mixture 
   
  Stir in as much flour as you can with a spoon.  Turn out onto floured 
  surface and knead for 3-5 minutes, using enough remaining flour to form a 
  moderately soft dough. 
   
  Place dough in a lightly greased bowl, turning once to grease surface. 
  Cover and chill for 2 to 24 hours. 
   
  Punch dough down.  Divide in half.  Cover and let rest for 10 minutes. 
  Shape dough into golf-ball-size rolls.  Cover and let rise til doubled 
  (about 45 minutes) 
   
  Brush tops with the beaten egg mixed with 1 tablespoon water.  Bake in a 
  400 degree oven for 12 to 15 minutes or until done. 
   
  Makes about 24 rolls 
   
  NOTE:  Substitute one 14 1/2-ounce can peeled Italian-stlye plum tomatoes 
  for the fresh tomatoes.  Drain canned tomatoes, reserving liquid.  Chop 
  tomatoes then add enough enough reserved liquid to equal 1 1/2 cups.