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Robert’s Tomato Cheese Rolls

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
* DOUGH *
1 1/8           cups  cold water
1 1/2           cups  white bread flour
1 1/2           cups  semolina flour -- * See Notes
1 1/2      teaspoons  salt
1         tablespoon  sugar
3        tablespoons  dough enhancer -- * See Notes
2          teaspoons  yeast
* FILLING *
6              large  roma tomatoes
1                cup  asiago cheese -- grated
1/3           cup  green onions -- sliced
1           teaspoon  black pepper


Place all of the dough ingredients in your machines fully assembled pan
and in the order specified by your machines manufacturer. Select the dough
or manual cycle and press start. When the dough is finished remove it to a
greased bowl; lightly grease the top of the dough and cover tightly with
plastic wrap. Place in the refrigerator overnight.

Slice the roman tomatoes in to 1/2" thick slices and place on a parchment
lined baking sheet. Bake at 500 degrees (or whatever your ovens maximum
temperature is) for 30 to 40 minutes, you want the tomatoes to shrivel,
and get brown and caramelized. But you don't want them to burn or dry out.
Once they are done remove them from the oven and allow to cool. When they
are cool place them in a bowl and then in the refrigerator overnight.

The next day take the dough out of the refrigerator and punch down.
Recover with plastic and allow to warm up. When the dough has risen to 1/2
of its hieight that is was when your removed it from the refrigerator
punch it down and remove it to a floured work surface. Roll the dough out
in to a 15" wide by 25" long sheet.

Remove the tomatoes from the refrigerator and drain off any excess liquid.
Mince the tomatoes. Mix the black pepper in to the tomatoes and then
spread the mixture evenly over the dough. Sprinkle on the cheese and then
the sliced green onions. Roll the dough up jelly roll style as tightly as
you can. Cut off the ends (to even then up and to make sure that every
roll you cut has filling) and then cut the dough long in to 13 equal sized
rolls. Place the rolls in a greased high sided baking dish (a large
ceramic paella pan works very well for this). Cover and let rise for 15
minutes.

Place the pan of rolls in a cold oven and set for 350 degrees and bake for
50 minutes. The reason for the extra time is to allow for the oven heat up
time which also helps the rolls to finish rising before the bake.

When the rolls are done, remove from the oven and allow to cool. Serve
warm or cold with a salad or soup.

WHAT YOU LEARNED:

1) That you can use semolina flour in bread. It is just as high in gluten
as bread flour plus it gives a nice yellow color to the dough.

2) How to roast tomatoes.

3) That you can make cinnamon roll style buns without using cinnamon and
sugar. You can use just about any type of ingredients you want to make
sweet or savory rolls.

4) Overnight refrigeration of the dough. How to do it and how to use it
the next day. This method gives the dough time to develop a nice complex
flavor that fast risen dough doesn't have.

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Per Serving (excluding unknown items): 176 Calories; 3g Fat (16.1%
calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 8mg
Cholesterol; 359mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve warm or cold with a salad or soup.

NOTES : SEMOLINA FLOUR:

While semoline flour is best known as pasta flour for
making pasta it actually is as high in gluten as bread
flour and makes a very nice bread. It gives it a nice
yellowish color that makes you think it was made with lots
of butter. It also makes for a light and tender bread. I
want everyone that can get it to at least try it. You can
get it in most large grocery stores. Check the flour isle,
pasta isle or the bulk foods area. If you can't get it
there check you local health food store.

DOUGH ENHANCER:

While I highly recommend the stuff if you don't want to
use it don't. Or, you can use some gluten. Use half the
amount in gluten.

ROMA TOMATOES:

You want to use these if at all possible. Storebought ones
are fine because roasting really intensifies the flavor.
The reason for these is they have fewer seeds and will be
dried in the end. You wan the final minced tomatoes to be
a thick mash not thin and watery. About half the thickness
of tomato paste, but twice as thick as tomato sauce.

ASIAGO CHEESE:

I chose this cheese because it is a firm dry cheese that
won't be watery when melted. You can use any firm dry
cheese. But you want one that is strong in flavor.
Parmesan, Romano, a firm swiss will work as well. I don't
recommend cheeses like jack or cheddar or mozerella
because they are too soft and will melt and slip to the
bottom of the rolls making a mess.

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