Tomato Rolls

1. 1

   Dissolve the 1 teaspoon sugar and cake yeast in the warm water.

2. 2

   Heat to lukewarm the tomato juice, 1/2 cup sugar, the butter and salt.

3. 3

   Let cool.

4. 4

   Add the beaten eggs and 3 cups flour; beat.

5. 5

   To this mixture, add the dissolved yeast and beat again. Add 2 more cups flour; mix well.

6. 6

   Sprinkle 1 cup flour on pastry cloth; turn out dough onto it and knead.

7. 7

   Put in well-greased bowl; let rise.

8. 8

   Punch down; let rise again.

9. 9

   These can be made in the form of butterhorns or put in muffin tins.

10. 10

    Bake in a 350u00b0 oven for about 20 minutes, or until light brown. Do not overbake.

No additional tips available.