Tomato-Basil Pull-Apart Rolls

• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons sugar
• 3/4 cup warm whole milk (110u0b0 to 115u0b0)
• 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

1. 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).
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; 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 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.
4. 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 350u0b0.
5. Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack.
6. 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 300u0b0 oven until warm, about 25 minutes.

active dry yeast, sugar, milk, egg, tomato paste, olive oil, salt, bread flour, italian cheese blend, basil, garlic

Taken from www.tasteofhome.com/recipes/tomato-basil-pull-apart-rolls/ (may not work)