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Seriously, who doesn’t love garlic bread? Now let me ask you this, who wouldn’t love a savory yeast bread dinner roll made with pesto and Parmesan cheese? That’s what I thought. I modified my cinnamon roll recipe into a savory version filled with garlic, basil, cheesy goodness. All kidding aside, we really love these rolls. There is something special about fresh baked bread right out of the oven but when you add pesto swirled inside a roll, it takes it up several notches. The aroma of pesto and fresh bread is heavenly. Can life get any better? Our family loves these rolls and I know yours will too. Enjoy! [/donotprint]
Savory Pesto Rolls
Ingredients
1/2 cup warm water (115 degrees F)
1/2 cup warm milk (115 degrees F)
1 egg (room temperature), slightly beaten
1/2 cup butter, melted
2 tablespoons white sugar
1 teaspoon salt
4-5 cups bread flour
1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
1/2 cup pesto (Savory Sweet Life pesto recipe)
1/2 cup shredded Parmesan cheese
*Dough can be kneaded by hand, bread machine, or KitchenAid Mixer using the dough hook. However, directions below are written for a KitchenAid.
*You can also use store bought frozen dinner roll dough and pesto to save time!
Directions:
Place water, milk, egg, melted butter, sugar, and salt in a K.A mixing bowl. Add 4 cups of flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area.
*Hint: I typically preheat my oven to 200 degrees while dough is kneading and turn the oven off when kneading is complete. From there, I stick my covered bowl into the oven and leave the oven door cracked open to allow the dough to rise.
Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with pesto and sprinkle shredded Parmesan cheese on top. Beginning with the long side, roll dough pinching the seam to seal. Cut into 12 equal slices and place them in a greased muffin tin, cut side up. Cover with a damp towel and allow to rise for 30 minutes. Preheat oven to 375 degrees F. Bake in preheated oven for 20 minutes or until golden brown. Remove from muffin cups and serve warm. Enjoy!
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These look really good!!
I am making these tonight for a potluck. thanks!!!
These look lovely. I will definitely make these! 🙂
Making these tonight. Hope they’re as delicious as they look!
I just made these last night, and they were so good! We had pizza and these….carb overload. But it was father’s day, so it was allowed. I made the dough with my handmixer dough hook attachments, and it worked perfectly. I was impressed. Thanks for the great recipe!
I am immediately forwarding this to my daughter who loves pesto! She’ll be delighted with this recipe! What a great idea!
I tried this recipe tonight and my family liked it! :))
Although I did substitute water with milk (because our milk is expiring soon…) and substituted part of the butter with olive oil (because we are out of butter…), I was surprised that it turned out fine and tasted good. I think if I had followed the recipe exactly it would have turned out even better! 🙂
I made these tonight for dinner and everyone raved about the rolls! They are definetely a keeper!! Thanks so much for all your great work
You have a great blog wth awesome pics. I love this recipe!!!!!
Oh I love garlic bread and I love pesto. The rolls look so tasty! I have to make them as soon as possible.
I love this. I’m thinking with sun dried tomato pesto (my fave) and just a nice salad with italian or balsamic vinegar dressing, and I’m set.
Laura,
That is absolutely brilliant? Next time I make these I’m going to do what you suggested and take a picture. Just the visual thought of drizzling alfredo sauce to make them look like cinnamon rolls makes my evening. Thanks!
i didn’t read through all the comments, so if someone has suggested this already, sorry for the duplicate…
but i made these tonight. AWESOME!! and i made alfredo sauce for the pasta. we, of course, decided to drizzle some of the sauce over the rolls and make them appear even more like cinnamon rolls! they were beautiful and tasted even better. i highly recommend it.
easy (not healthy) recipe for alfredo?
equal parts heavy cream, butter, and grated parmesan melted in a saucepan, salt and pepper to taste. the end!
I’m new to the site and I’m absolutely excited. I can’t wait to try some of these recipes. Especially with me being in college, I’m so glad that you directions are so exact (and that you include pictures as well). This is a great place to start. Thanks so much!
YUM!
I’m always looking for recipes to use all the pesto I make with my garden basil and freeze.
Wow, these look amazing. I will definitely have to try them soon. And possibly with other variations of pesto like red pepper pesto or eggplant pesto. Yum! Feel free to check out my site as well, thanks for the post!
Vanessa @ http://www.dandelionandburdockblog.com
oh yum! looks delicious!
Wow, these look to-die-dor. Love that brilliant green color of the pesto, too.
These look fabulous Alice… Thanks for sharing!
-Natasha