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Sun-Dried Tomato Rolls

1 loaf Bridgford Frozen Ready-Dough®, thawed or
1 pkg Bridgford Frozen White Rolls Dough, thawed
2 tbsp sun dried tomatoes in oil, drained
1 tsp dried basil

Grease a 12 cavity muffin pan. In a food processor, with standard utility blade, chop tomatoes and basil into a fine paste. Cut loaf of thawed dough into eight pieces. (If using rolls, do not divide.) Place in food processor. Blend until tomatoes and dough just begin to combine (do not over-process). With floured hands, divide dough into twelve portions. Divide each of these portions into three pieces (for a total of 36 balls of dough). Roll each piece into a ball. Place three balls in each greased muffin pan cavity. Lightly brush roll with butter or margarine. Let rise until doubled in size. Bake at 375┬░ for 12-15 minutes or until golden brown. Remove from pan to cool on wire rack.

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