Cheesy Pesto Swirl Rolls
Total Time
1 hour
Prep Time
45 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(5)
Ingredients
12 servings
- 1 cup milk
- 1/4 cup salted butter
- 2 tablespoons honey (or granulated sugar)
- 1 envelope (2 1/4 teaspoons) instant (“rapid rise”) yeast
- 3 1/2 cups all-purpose flour
- 2 eggs
- 1 teaspoon fine sea salt
- 3/4 cup (6 ounces) basil pesto, plus extra for brushing on top
- 2 cups (8 ounces) shredded mozzarella cheese
- 1/2 cup freshly-grated Parmesan cheese
- fine sea salt and freshly-cracked black pepper
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Preparation
Step 1
Heat the milk mixture: Combine milk, butter, and honey in a small saucepan. Heat over medium heat stirring frequently until the butter is melted and the mixture is 110°F. If the mixture is too hot, wait a few minutes for it to cool.
Step 2
Mix the dough: In a stand mixer fitted with the dough-hook attachment, add the warm milk mixture. Sprinkle the yeast on top, then give the mixture a brief stir. Add 3 1/2 cups of flour, eggs, and salt, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add more flour (up to an additional 1/2 cup), until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on low speed. Remove dough and form it into a ball with your hands. Place it in a greased bowl and cover with a damp towel. Let rest for 10 minutes.
Step 3
Roll the dough (1st stage): Once the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 12 x 18 inches in size. Spread the pesto evenly over the top of the dough, leaving a 1-inch border on the left side. Sprinkle the mozzarella and Parmesan evenly over the pesto, followed by a few extra twists of freshly-cracked black pepper and a pinch of sea salt.
Step 4
Roll out the dough (2nd stage): Beginning at the 18-inch edge, tightly roll up the dough and give the final seam a little pinch so that it seals. Use a piece of dental floss or a knife to slice off the top and bottom ends of the roll so that the ends are even. Cut the remaining dough into 12 equal rounds.
Step 5
Let the dough rise: Place the rolls into a lightly-greased 9 x 13-inch baking dish. Cover the dish with a damp towel, and leave it in a warm place to rise for 25 minutes. Heat the oven to 350°F.
Step 6
Bake: Once the rolls have risen, uncover the dish and place it on the center rack of the oven. Bake for 15-20 minutes, or until the rolls are very lightly golden on top and cooked through. Transfer the baking dish to a wire rack. Lightly brush the tops of the rolls with some extra pesto.
Step 7
Serve: Then serve the rolls while they’re nice and warm…and enjoy!
Step 8
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Chef's notes
Garlic butter topping option:
Instead of (or in addition to) brushing the tops of the rolls with pesto, feel free to make garlic butter by simmering 2 cloves of finely-minced garlic in 3-4 tablespoons of melted butter for a few minutes until fragrant. Then once the rolls come out of the oven, brush them with the garlic butter while hot.
You can use a different kind of pesto, cheese, or add extra garlic, crushed red pepper flakes, nuts, salami, or ham to the filling as variations.
