Tomato-Basil Pull-Apart Rolls Recipe
Tomato-Basil Pull-Apart Rolls Recipe photo by Taste of Home
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Tomato-Basil Pull-Apart Rolls Recipe

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My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes remind him of his toy trucks. —Dianna Wara, Washington, Illinois
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES: 12 servings


  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons sugar
  • 3/4 cup warm whole milk (110° to 115°)
  • 1 large egg
  • 1/4 cup tomato paste
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 2-3/4 to 3-1/4 cups bread flour
  • 1 cup shredded Italian cheese blend
  • 2 teaspoons dried basil
  • 1/2 teaspoon garlic powder

Nutritional Facts

1 roll: 204 calories, 7g fat (2g saturated fat), 24mg cholesterol, 284mg sodium, 27g carbohydrate (3g sugars, 1g fiber), 7g protein.


  1. Dissolve yeast and sugar in warm milk. In a large bowl, beat egg, tomato paste, oil, salt, yeast mixture and 1 cup flour on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 45 minutes.
  3. In a bowl, toss filling ingredients. Punch down dough; turn onto a lightly floured surface. Roll into a 16x12-in. rectangle. Sprinkle with filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
  4. Place, cut side down, in a parchment paper-lined 10-in. cast-iron skillet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
  5. Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack.
    Freeze option: Securely wrap cooled rolls in foil; place in a resealable plastic freezer bag. To use, partially thaw overnight in refrigerator. Reheat rolls, wrapped in foil, in a preheated 300° oven until warm, about 25 minutes.
    Yield: 1 dozen.
Originally published as Tomato-Basil Pull-Apart Rolls in Simple & Delicious October/November 2016

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