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Tomato-Basil Pull-Apart Rolls

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
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    1 dozen


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

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