12 sun-dried tomato halves (not packed in oil)
1 envelope active dry yeast
1 1/4 C. lukewarm (105o-115oF) water
3 1/2 C. all-purpose flour (reserve 1-2 T.)
1 1/2 tsp. salt
2 tsp. minced fresh rosemary (or 1 tsp. dried leaves)
2 tsp. fresh sage (or 1/2 tsp. dried leaves)
1/2 tsp. dried oregano leaves
1/4 tsp. freshly ground black pepper
1 egg white beaten with 2 tsp. water

Cut tomatoes into slivers, and place in small bowl. Cover with boiling water and soak 5 minutes. Drain well. In small bowl, sprinkle yeast evenly over lukewarm water. Let stand 10 minutes until dissolved. In large bowl or food processor, combine the flour and salt. Add the yeast mixture, and mix well, or process until the dough forms a ball. If mixing by hand, sprinkle work surface with 1 T. reserved flour; turn dough out onto prepared work surface and knead for 10 minutes, until smooth and no longer sticky. Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel and let rise in a warm, draft-free place until dough doubles in volume, about 1 hour. Punch down dough; sprinkle work surface with 1 T. reserved flour. Turn dough out onto prepared work surface and knead in the tomatoes, herbs and pepper, until they are evenly distributed. Divide dough into 12 equal pieces, forming each piece into an oval with tapered ends. Spray a baking sheet with nonstick cooking spray and place rolls 3 inches apart on sheet. Cover loosely with plastic wrap or a damp towel and let rise in a warm,
draft-free place until dough doubles in volume, about 1 hour. Preheat oven to 400oF. Bake on center oven rack 20 minutes; brush with egg-white mixture and continue baking until rolls are golden brown and sound hollow when tapped. Turn out onto rack and cool rolls thoroughly before serving.

Yield: 12 servings
Calories: 147
Fat: 1g
Fiber: 2g