Put the yeast in the bottom of the bread maker. Add the flour, salt and nigella seeds.
Put the tomato puree in a measuring jug and fill it up to 350ml with the milk. Stir. Pour it into the bread maker and add the oil. Set the bread maker to the dough setting and leave it to work.
Take the dough out and cut it into 12 pieces by cutting the dough in half and then each piece in half again. Cut each of those pieces into 3. Take each piece and roll it under your hand to get a round roll and put the rolls on a baking tray with a gap between each one. Cover with a damp tea towel and leave to rise for 30 minutes.
Put the rolls in the oven at 200C for 15 minutes. When they are done they should sound hollow when tapped underneath.
Nutritional information is approximate and a guideline only.