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TOMATO BARBECUE ROLLS

Category:    Bread, Rolls
Yield:12 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      2 c  To 2 1/2 cups unbleached            1 pk Active dry yeast
           - all purpase flour               3/4 c  Tomato juice (good quality)
      1 tb Sugar                             1/4 c  Water
    1/2 ts Seasoned salt                       2 tb Butter or margarine
    1/2 ts Italian seasoning                   1 ts Instant minced onion
    1/8 ts Pepper                         
 
  In medium bowl, mix 1 cup flour, sugar, seasoned salt, Italian seasoning,
  pepper and yeast. In small saucepan, heat the tomato juice, water, butter
  and onion, until warmed (butter need not be melted). Add to dry
  ingredients. Beat at medium speed of mixer for 2 minutes. Add 1/2 cup more
  flour. Beat at high speed for 2 minutes. Stir in enough to make a soft
  dough that clears the bowl. Turn out onto lightly floured surface. Knead
  5-10 minutes or until smooth and elastic. Put into greased bowl, turning to
  grease top. Cover dough lightly with plastic wrap. Let rise in warm (85~)
  area for 30 minutes or until doubled. Punch down. Shape dough into 12 even
  balls. Arrange 6 on each of 2 greased baking sheets. Flatten with hand to
  1/2" thickness. Let rise for 20 minutes or until light. Bake at 350~ for 20
  minutes or until golden. Remove to wire rack to cool.
 

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