Tomato-Basil Pull-Apart Rolls

(from castro15’s recipe box)

Categories: Pizza/flatbread

Ingredients

  • 1 pkg active dry yeast
  • 2 tbsp sugar
  • 3/4 cups warm whole milk
  • 1 large egg
  • 1/4 cup tomato paste
  • 3 tbsp olive oil
  • 1 tsp salt
  • 2 3/4 to 3 1/4 cups bread flour
  • 1 cup shredded Italian cheese blend
  • 2 tsp dried basil
  • 1/2 tsp garlic powder

Directions

  1. Dissolve yeast and sugar in warm milk. Beat egg, tomato paste, olive 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 16×12-in rectangle. Sprinkle with filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam. Cut into 12 slices.

  4. Place, cut side down, in a parchment paper-lined 10-in. cast-iron skillet. Cover with a 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.

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