I hate crunchy tuna salad. Let me repeat. I hate crunchy tuna salad. It tastes like I'm eating sea shells or sand with my fish. My mother originally created this simple tuna sandwich. Of course, we know she couldn't really cook, so I've improved it. (My friend MaryAnn who LOVES crunchy tuna salad actually said mine was better. Ha! There you go. No sea shells.) Enjoy!
My friend Ann from Sumptuous Spoonfuls is coming to town this weekend. So in her honor a new recipe for some delightful rolls. (Psst....actually, this is just the dough from the flatbread recipe made into rolls. But don't tell her that I recycled a recipe into something new for her. It will be our little secret.)
Dough can be refrigerated for up to a week. Just remove from refrigerator and place on an oiled counter covered until room temperature - about an hour. Then bake as usual.
Add your favorite Italian herbs into this dough for a wonderful herbed bread.
For small rolls, you could cook them in a roasting pan with a lid or heavy cookie sheeet on top.