1 package (1/4 ounce) active dry yeast1 teaspoon salt
2 tablespoons sugar
2-3/4 to 3-1/4 cups bread flour
3/4 cup warm whole milk (110° to 115°)
1 large egg
1 cup shredded Italian cheese blend
1/4 cup tomato paste **
2 teaspoons dried basil
3 tablespoons olive oil
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, 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.
  • 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 to seal. Cut into 12 slices.
  • 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 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
7g protein
3g sugars
1g fiber