I've made these before. They are delicious.
Tomato-Basil Rolls
1/4 cup warm water (110 F.)
1/4 cup V8 or tomato juice, room temperature (I used V-8)
3 tablespoons olive oil
2 tablespoons sugar
1/2 teaspoon salt (kosher)
1 egg, room temperature
1/4 cup prepared pesto (Used Classico Creations - great!)
3 tablespoons chopped sun-dried tomatoes
2 1/4 cups bread flour (KA)
2 teaspoons instant yeast (SAF)
2 tablespoons olive oil
1 to 2 cloves garlic, chopped
Place water, V8 or tomato juice, 3 tablespoons olive oil, sugar, salt, egg,
pesto, sun-dried tomatoes, flour, and yeast in bread pan of your bread
machine. Select dough setting and press start.
NOTE: Depending on how much oil is in the pesto, you might need to add
additional flour. Check the dough; it should form a nice elastic ball. If
you think the dough is too moist, add additional flour (a tablespoon at a
time). The same is true if the dough is looking dry and gnarly. Add warm
water (a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a
lightly oiled surface. Form dough into an oval, cover with a cotton towel
and let rest for 10 minutes.
After resting, grease a large bowl; add dough, turning to coat entire
surface. Cover bowl with towel and let rise in warm area until doubled,
about 1 hour.
For Garlic Oil: In a small saucepan over medium heat, heat olive oil just
until warm. Stir in garlic. Remove from heat and cool.
Preheat oven to 375 F. Lightly grease six muffin cups. Gently punch dough
down. Knead until smooth. Divide dough into six (6) equal pieces. Shape
each piece into a ball, pulling edges under to create a smooth top. Place
rolls, rounded side up, in prepared muffin cups. Using scissors, snip
1/2-inch deep "X" into top of each roll. Cover with a towel and let rise in
a warm area until doubled in volume, about 20 minutes.
Gently brush rolls with garlic oil. Bake until golden brown, approximately
15 to 20 minutes. (A good check is to use an instant thermometer to test
your bread. The temperature should be between 200 and 210 F.) Remove from
oven and brush again with garlic oil. Transfer rolls to a wire rack and
cool slightly before serving.
Makes 6 rolls.
http://www.geocities.com/NapaValley/4079/Bread/TomatoRolls.htm
(OK...first of all, I let the dough rise in the machine, removed it and let
it rest. Shaped it into 6 balls. I did not do the second rise. Figured 3
times was too much. Placed the rolls in a 6-muffin tin. Did not slaash
them...started to, but didn't like the way the rolls looked. Let them rise,
brushed with oil, baked (got them to 200 F with instant-read thermometer)
removed from oven and brushed again. Did the oil and garlic bit, but used a
garlic press for finer bits.)
RisaG