Serves: 8
Total Calories: 188

1 envelope (2 1/2 teaspoons) active dry yeast or teaspoons instant yeast
1/2 cup plus 3/4 cup warm water (100° to 110°F)
1/4 cup tomato paste
2 tablespoons olive oil
2 3/4 cups (about) all-purpose unbleached flour
2 teaspoons salt
1 teaspoon dried oregano, cumbled

1 In a medium bowl, sprinkle the yeast over 1/2 cup of the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. Add the tomato paste and the rest of the water and stir until smooth. Stir in the olive oil.

2 In a large mixing bowl, stir together the flour, salt, and oregano.

3 Pour the liquid into the dry ingredients. With a wooden spoon, stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding more flour as necessary to make a moist, slightly sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.)

4 Oil the inside of a large bowl. Add the dough, turning it once to oil the top. Cover with plastic wrap and let rise 1 1/2 hours or until doubled.

5 Oil a large baking sheet. Flatten the dough to eliminate air bubbles. Cut the dough into 8 even pieces. Shape each piece into a ball. Arrange the balls several inches apart on the baking sheet. Cover with plastic wrap and let rise until doubled, about 1 hour.

6 Place the rack in the center of the oven. Preheat the oven to 400°F. Bake until the rolls are golden brown and sound hollow when tapped on the bottom, about 20 minutes.

7 Slide the rolls onto a wire rack to cool completely Serve at room temperature. Store wrapped in foil up to 24 hours, or freeze up to 1 month.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 188
Calories from Fat: 30

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