Tomato-Basil Pull-Apart Rolls
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 TimePrep: 30 min. + rising Bake: 20 min.
- 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
- 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).
- 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; let rise in a warm place until doubled, about 45 minutes.
- 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.
- 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°.
- Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack.
Freeze option: Securely wrap cooled rolls in foil; place in an airtight container. To use, partially thaw overnight in refrigerator. Reheat rolls, wrapped in foil, in a preheated 300° oven until warm, about 25 minutes.