TOMATO-BASIL PULL-APART ROLLS

Tomato-Basil Pull-Apart Rolls image

My nephew helped me create these soft and colorful rolls. He named them "wheelies" because the spiral shapes reminded him of his toy trucks. -Dianna Wara, Washington, Illinois

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 12

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Ingredients

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

Steps:

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, 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-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.

Nutrition Facts : Calories 204 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 284mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.