Caprese Rolls

These Caprese Rolls are made with soft and fluffy dough, all the unique ingredients of a caprese salad, and the wonderful flavors of balsamic glaze, fresh basil, and diced tomatoes on top. You'll want to make them as an appetizer or addition to dinner all season long!

Course Appetizer, Side Dish

Cuisine American, Italian

Diet Kosher, Low Fat, Low Salt, Vegetarian

Prep Time 30

Cook Time 1

Rising Time 30

Total Time 2

Servings rolls

Calories 326kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Dough

1 ⅓ cups milk
⅓ cup unsalted butter
1 (0.25 ounce packet) instant rapid rise yeast
4 cups all purpose flour
⅓ cup granulated sugar
¾ teaspoon kosher salt
1 large egg
1 large egg yolk

For the Filling

1 ½ pounds roma tomatoes, diced
6 tablespoons light brown sugar
1 ½ tablespoons balsamic vinegar
¾ teaspoon grated ginger
¾ teaspoon dried basil
⅛ teaspoon ground cinnamon
¾ teaspoon kosher salt
2 cups shredded mozzarella cheese

For Topping

Balsamic glaze
Diced cherry tomatoes
Fresh basil

Instructions

To make the filling: Add tomatoes, brown sugar, balsamic vinegar, grated ginger, basil, cinnamon, and salt to a pot. Set over medium heat. Bring to a boil, then reduce heat to medium low and cook for 30 to 35 minutes, stirring intermittently. Drag a spoon along the bottom of the filling, if it takes a few seconds for each side of the sauce to recombine, it is thick enough. Remove from heat and allow to cool completely.
To make the dough: Add butter and milk to a microwavable measuring cup or bowl. Microwave for about 1 minute, or until the butter is melted and it registers 110 degrees F on a thermometer. If the butter isn’t fully melted, whisk it into the milk until it melts.
Add yeast to the bowl of a stand mixer. Pour the butter and milk mixture over top while still warm. Whisk and let sit for about 1 minute.
Add flour, sugar, salt, and eggs to the bowl. Using a dough hook, turn the mixer to medium-low and mix for 5 to 7 minutes to form a ball that pulls away from the sides of the bowl. You can add more flour if it’s still sticky, but not more than an additional 1 cup. (I added about ¼ to ½ cup more flour.)
Grease a bowl with a light splash of oil and transfer the dough to the oiled bowl. Cover with a clean kitchen towel and set in a warm place for 10 minutes.
Flour a clean surface and roll the dough out until it’s about a ½-inch thick rectangle. You can do this in 2 batches by dividing the dough in half, if you’re limited on space.
Spread the tomato jam in an even layer over the dough and sprinkle with mozzarella cheese.
Cut dough into 12 equal strips and roll into itself. Place in a greased baking dish, large enough to hold all the rolls with an inch in between each one. Preheat oven to 350 degrees F.
Cover loosely with a clean kitchen towel, and allow to rest again for about 20 minutes.
Bake rolls for 30 to 35 minutes, or until lightly golden. Loosely cover with foil if they start to get too brown while cooking.
When the rolls are done cooking, allow to cool for a few minutes while you make the topping. Dice the cherry tomatoes. Add them on top, along with fresh basil and a drizzle of balsamic glaze. Serve rolls warm as a side dish or appetizer!

Notes

Make sure your yeast is unexpired for best results! If it doesn't foam in the butter/milk, it is probably dead and you should start over.
Make sure to reduce the tomato jam until it is nice and thick. A watery jam will result in soggy rolls.

Nutrition