Ingredients
Scale
- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons sugar
- 3/4 cup warm 2 percent milk (110 to 115 degrees)
- 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
Instructions
- Dissolve yeast and sugar in warm milk and let sit until frothy.
- Beat the egg in a large mixing bowl; add tomato paste, olive oil, salt, and yeast mixture, mixing until smooth.
- Gradually mix in flour until a soft, sticky dough forms.
- Knead dough on a floured surface for 6-8 minutes until smooth and elastic.
- Let dough rise in a greased bowl covered with a towel until it doubles in size, about 45 minutes.
- Mix cheese blend, dried basil, and garlic powder for the filling.
- Roll out the dough into a 16×12-inch rectangle.
- Sprinkle cheese mixture over the dough evenly.
- Roll the dough jelly-roll style into a log.
- Slice the log into 12 pieces.
- Arrange the slices cut side down in a parchment-lined cast-iron skillet.
- Cover and let rolls rise again until almost doubled, about 45 minutes.
- Preheat oven to 350°F.
- Bake rolls until golden brown, about 20-25 minutes.
- Let cool on a wire rack.
Notes
Serve warm and pair with soups, salads, or dipping sauces. Consider brushing with olive oil or butter for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: pull-apart rolls, tomato basil, baking, cheesy rolls, Italian bread