Cheesy Pesto Bread Rolls (Print Version)
Soft rolls filled with basil pesto, mozzarella, and Parmesan make a comforting, flavorful addition to any meal.
# Ingredients:
→ Dough
01 -
1 cup whole milk
02 -
1/4 cup salted butter
03 -
2 tablespoons honey or granulated sugar
04 -
2 1/4 teaspoons instant yeast
05 -
3 1/2 to 4 cups all-purpose flour
06 -
2 large eggs
07 -
1 teaspoon fine sea salt
→ Pesto Filling
08 -
3/4 cup basil pesto, plus extra for brushing
09 -
2 cups shredded mozzarella cheese
10 -
1/2 cup freshly grated Parmesan cheese
11 -
fine sea salt
12 -
freshly cracked black pepper
# Steps:
01 -
In a small saucepan, combine the milk, salted butter, and honey. Heat over medium, stirring, until butter is fully melted and the temperature reaches 110°F. Remove from heat and allow to cool slightly if needed so it is warm but not hot.
02 -
In a stand mixer bowl fitted with the dough hook, pour the warm milk mixture. Sprinkle instant yeast over the surface and briefly stir. Add 3 1/2 cups of flour, the eggs, and fine sea salt. Mix on medium-low until the dough comes together. If sticky, incrementally add up to 1/2 cup more flour, ensuring the dough forms a ball and releases from the bowl sides. Do not add more than 4 cups total. Knead on low speed for 5 minutes.
03 -
Shape the dough into a ball, transfer to a greased bowl, and cover with a damp towel. Let the dough rest at room temperature for 10 minutes.
04 -
Transfer rested dough onto a floured work surface. With a floured rolling pin, roll into a 12 by 18-inch rectangle. Evenly spread basil pesto over the dough, leaving a 1-inch border on one long edge. Distribute shredded mozzarella and Parmesan cheese evenly. Season with sea salt and freshly cracked black pepper.
05 -
Starting at the long (18-inch) edge, tightly roll the dough into a log and pinch the seam to seal. Use unflavored dental floss or a sharp knife to trim about 1/2 inch off both ends. Cut the log into 12 equal rounds.
06 -
Arrange the cut rounds in a lightly greased 9 by 13-inch baking dish. Cover with a damp towel and let rise in a warm spot for 25 minutes.
07 -
Preheat oven to 350°F. Once rolls have risen, uncover and bake on the center oven rack for 15 to 20 minutes, until tops are lightly golden and centers are cooked through. Remove from oven and transfer the dish to a wire rack.
08 -
While still warm, lightly brush the tops with additional basil pesto. Serve immediately.
# Notes:
01 -
Monitor dough hydration; start with less flour and adjust as needed for a soft, tacky dough.