Cheesy Pesto Bread Rolls

Cheesy pesto rolls are the cure for a boring dinner table. Tender homemade dough hugs basil pesto and loads of gooey cheese in each fluffy swirl. They are impressive enough for entertaining and easy enough for a weeknight treat. Whether served alongside a cozy bowl of soup or as a star appetizer these rolls never last long in my house.

I remember making these for a neighborhood potluck. I barely had time to set down the dish before half the pan disappeared their buttery scent always draws a crowd.

Ingredients

• Milk: gives the dough softness so be sure to use whole milk for best richness
• Salted butter: creates rich flavor and tenderness in the dough
• Honey or sugar: adds depth and helps the yeast rise opt for real honey if possible
• Instant yeast: makes the dough rise quickly check the expiration date to ensure freshness
• All purpose flour: provides sturdy structure spoon flour into your measuring cup for the most accurate amount
• Eggs: add richness and help bind the dough together use large eggs and bring them to room temperature
• Fine sea salt: seasons the dough use a high quality salt for more flavor
• Basil pesto: infuses the filling with herbal flavor and vibrant color taste your pesto before using and pick one with bright fresh aroma
• Mozzarella cheese: melts smoothly for the best cheesy pull use freshly shredded for meltier results
• Parmesan cheese: brings a nutty salty kick choose a wedge to grate yourself
• Black pepper and extra sea salt for finishing: round out the classic Italian flavor

Instructions

Prepare the Milk Mixture:

Combine milk butter and honey in a small saucepan. Heat gently over medium while stirring often until butter melts and the mixture is warm to the touch about 110 degrees Fahrenheit. If it gets too hot let it cool until it feels pleasantly warm but not at all hot.

Mix the Dough:

Pour the warm milk mixture into your stand mixer bowl. Sprinkle the yeast over the liquid then give it a quick stir. Add flour eggs and salt. Mix on medium low until a rough dough forms and the dough starts pulling away from the bowl. If sticky add up to half a cup extra flour but do not exceed four cups total. Knead for five minutes on low then remove the dough shape into a ball and let it rest covered with a damp towel for ten minutes.

Roll and Fill the Dough First Stage:

On a floured surface roll the rested dough to a rectangle about twelve by eighteen inches. Spread pesto across the dough leaving a one inch border along one short edge. Scatter the mozzarella and Parmesan evenly over the pesto followed by a few grinds fresh pepper and a pinch of salt.

Roll and Shape the Dough Second Stage:

Starting from the long side tightly roll the dough into a log sealing the seam with a pinch. Slice off half an inch from each end to even them out. Cut the cylinder into twelve even slices.

Let the Rolls Rise:

Arrange the slices cut side up in a greased thirteen by nine inch baking dish. Cover with a damp towel. Set in a warm spot until puffy about twenty five minutes. During this time preheat your oven to three hundred fifty degrees Fahrenheit.

Bake:

Uncover the rolls and bake in the center of the oven for fifteen to twenty minutes until golden and fully baked. Cool the dish briefly on a wire rack. Brush the tops with extra pesto for shine and flavor.

Serve:

Serve the rolls warm for the most irresistible texture. The cheese will be perfectly gooey and those edges extra tender.

I always look forward to making my own pesto from garden basil in late summer just for this recipe. It brings a freshness store bought brands cannot match and makes every bite vivid and green.

Storage Tips

These rolls keep well for up to three days in an airtight container at room temperature. To reheat pop them in a low oven until warmed through. They also freeze beautifully after baking simply cool and wrap each roll before freezing. Defrost at room temperature and warm in the oven before serving.

Ingredient Substitutions

If you are out of honey simply swap in white sugar. No mozzarella Use fontina or provolone for similar melt. Try different pestos like sun dried tomato or arugula versions for a twist. Gluten free all purpose flour blends can work but the rolls will be more delicate in texture.

Serving Suggestions

Pull these rolls apart at the table for a fun appetizer. They go perfectly with tomato soup or minestrone making a full meal when paired with salad. For a party display serve them with extra pesto or a bowl of warm marinara for dipping.

Cultural and Historical Context

Cheesy rolls filled with pesto are inspired by classic Italian breads often enjoyed alongside meals in Liguria where basil pesto originated. Their comforting embrace of cheese and herbs speaks to Italian traditions of gathering and sharing food among friends and family.

Seasonal Adaptations

In summer swap in homemade pesto with garden fresh basil for vibrant color. In winter roasted garlic pumpkin or kale pestos complement heartier meals. Sprinkle in pine nuts or chopped walnuts for a bit of crunch and rustic flavor.

Success Stories

Friends often request these for potlucks and holiday brunches. The last holiday season I made two pans thinking there would be leftovers but every single spiral was gone before dessert was served. Their aroma of buttery bread and herbs always fills my kitchen with warmth.

Freezer Meal Conversion

Bake the rolls as directed then cool completely. Wrap each roll individually or freeze the entire tray well covered. When ready to serve just reheat in the oven until warmed through. This makes holiday or busy weeknight meal planning a breeze.

These cheesy pesto rolls will steal the show at any gathering. Enjoy them fresh and warm for the best flavor and texture.

Recipe FAQs

→ How do I keep dough soft and fluffy?

Let the dough rest and rise fully before baking, and avoid adding too much extra flour. This ensures a tender texture.

→ Can I use store-bought pesto?

Yes, a good-quality store-bought basil pesto works well and delivers plenty of flavor to each roll.

→ What cheese is best for filling?

Shredded mozzarella provides melt and stretch, while Parmesan adds a sharp, nutty contrast for depth of flavor.

→ How should I reheat leftovers?

Warm rolls in a low oven or briefly in the microwave to restore their soft, warm texture without drying them out.

→ Can I make the dough by hand?

Absolutely, knead dough until smooth and elastic—this process will take a bit longer by hand, but works just as well.