Leftover Tomato Soup? Bake It Into Soft Dinner Rolls (Recipe)

story by EMILY JOHNSON • photo by GRUBBANA STUDIOS

There are only so many grilled cheeses a person can eat before tomato soup starts feeling like a personal challenge. If you’ve got extra cans hanging out in the pantry or a big container of homemade soup sitting in the fridge with no clear future, this dinner roll recipe is the pivot. Instead of reheating tomato soup again, you fold it straight into bread dough—and it completely changes the game.

These rolls land in that sweet spot: soft like Hawaiian rolls, but not cloyingly sweet, with just enough tang to make them interesting. They don’t scream “tomato,” but they do have depth. Think: comforting, familiar, and quietly clever.

Tomato Soup in Bread? Why It Works

Classic Hawaiian rolls get their signature tenderness from pineapple juice. The acidity helps relax the gluten, which gives you that soft, fluffy crumb everyone loves. In theory, you could swap in other acidic liquids—lemon juice, orange juice—but those flavors tend to take over.

Tomato soup is different. Tomatoes are acidic enough to tenderize dough, but mellow enough that they don’t dominate the flavor. Especially once baked, the tomato notes fade into the background, leaving behind rolls that are subtly savory, lightly sweet, and incredibly versatile.

Tomato juice works here too, but soup has an edge: it already contains salt, a little sugar, and body, which rounds out the dough without extra fuss.

How to Serve These Rolls

These aren’t just “serve-with-dinner” rolls (though they’re great at that). They’re built for repurposing:

• Slice them for mini sandwiches—caprese with mozzarella, basil, and tomato is a natural fit
• Brush with butter, garlic, and herbs for pull-apart garlic rolls
• Use them as sliders for roasted vegetables, chicken, or meatballs
• Toast leftovers and turn them into breakfast sandwiches

Basically, if you like Hawaiian rolls but wish they had a little more personality, this is your bread. Check out the full recipe ahead.

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How to Use Up Leftover Tomato Soup: Easy Dinner Rolls Recipe

Note: If you’re tomato soup is on the thicker side, dilute it with water until the consistency is smooth and pourable.

Ingredients

• 3½ cups all-purpose flour
• ¼ cup light brown sugar, lightly packed
• 2 tsp instant yeast (1 packet)
• 1 tsp salt
• 1 egg
• 1 cup tomato soup
  • OR ¾ cup condensed tomato soup + ¼ cup water
• 4 tbsp unsalted butter, softened
• Egg wash: 1 large egg + 2 tbsp milk

Instructions:

1. Mix the dry ingredients: In a large bowl, whisk together the flour, brown sugar, yeast, and salt.
2. Mix the wet ingredients: In a separate bowl, whisk together the tomato soup and egg until smooth.
3. Bring it together: Pour the wet mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
4. Add butter and knead: Add the softened butter and knead by hand or with a stand mixer until the dough is soft, elastic, and slightly sticky—about 8–10 minutes.
5. First rise: Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
6. Shape the rolls: Punch down the dough, divide it into 16 equal pieces, roll each into a smooth ball, and place in a greased baking pan.
7. Second rise: Cover and let proof for 30 minutes, until puffy.
8. Egg wash: Brush the tops with the egg and milk mixture.
9. Bake: Bake at 350°F (175°C) for 15–25 minutes, until lightly golden.
10. Cool and serve: Let cool slightly, then pull apart and serve warm.

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