Basil and Tomato Roll

For the basil and tomato rolls, knead all the ingredients except the tomatoes.

Dry the tomatoes preserved in oil, the oil can be used partially or completely instead of the olive oil mentioned in the recipe. Cut the tomatoes into pieces with a kitchen knife or scissors.

Add the tomato pieces after the first kneading or afterwards. Form into small buns, cut crosswise and brush with a little water, bake for 20 minutes on the middle rack at 180°. Serve the basil-parsley rolls with butter, or use it for sandwiches.

Preparation Tip:

The tomatoes can be added at the beginning or after the first kneading. If you add the tomatoes to the dough bowl together with the rest of the ingredients, the basil-parsley rolls get a hearty orange-red color.

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