Name: Tomato-Basil Pull-Apart Rolls recipe by Rita Arora at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 10
Ingredients: 2 tsp active dry yeast; 2 tablespoons sugar; 3/4 cup luke warm whole milk; 1/2 cup tomato paste; 3 tablespoons olive oil / butter; 1 teaspoon salt; 3-1/4 cups bread flour; FILLING:; Secret ingredient- 1 cup shredded mozzarella cheese; 1 teaspoons dried basil; 1/2 teaspoon garlic powder; 1 tsp oregano; 1/2 tsp chilly flakes; Salt to taste

Ingredients Serving: 10

2 tsp active dry yeast
2 tablespoons sugar
3/4 cup luke warm whole milk
1/2 cup tomato paste
3 tablespoons olive oil / butter
1 teaspoon salt
3-1/4 cups bread flour
FILLING:
Secret ingredient- 1 cup shredded mozzarella cheese
1 teaspoons dried basil
1/2 teaspoon garlic powder
1 tsp oregano
1/2 tsp chilly flakes
Salt to taste

Instructions

Dissolve yeast and sugar in warm milk. In a large bowl beat 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 with plastic wrap; let rise in a warm place until doubled, about 60 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 paper-lined 10-in. cast-iron skillet or in two small size cake tins. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes.
Place some fresh cherry tomato and basil leaves on top and apply milk wash on it.
Preheat oven to 180°.Bake until golden brown, 10-15 minutes. Remove rolls to a wire rack.
Serve with the mayo- basil sauce.

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