Pesto Parmesan Rolls
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Pesto Parmesan Rolls
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Soft and fluffy dinner rolls with a pesto-infused dough and even more brushed on top. It's melt-in-your-mouth delicious for pesto lovers.
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Ingredients
- 1 cup warm milk 100°F to 110°F
- 1 tablespoon instant dry yeast
- 2 tablespoons granulated sugar
- 1/2 cup grated Parmesan cheese divided
- 2 tablespoons pesto
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 large egg
- 3 tablespoons salted butter softened
- 3 1/2 cups all-purpose flour
Topping
- 1 tablespoon salted butter melted
- 1 tablespoon pesto
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Instructions
- In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine 1 cup warm milk, 1 tablespoon instant dry yeast, and 2 tablespoons granulated sugar. Add in 1/4 cup grated parmesan cheese, 2 tablespoons pesto, 1 tablespoon minced garlic, 1 teaspoon salt and stir until just combined.
- Add in 1 large egg, 3 tablespoons salted butter and most of the flour (reserve 1 cup to add in slowly as needed). Turn the mixer on low speed. Once the flour starts to incorporate into the dough, increase the speed to medium. If mixing by hand, stir with a large wooden spoon until you can no longer stir anymore. Then turn it out onto a clean surface and knead the dough by hand.
- Slowly add the remaining 1 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. The amount of flour you add in bread making is always an approximation and you should go by feel.
- Transfer the dough to a large lightly greased bowl. Cover with a towel and set aside to rise until double and size, about 90 minutes.
- Lightly grease a 9x13 pan. Punch down the dough and divide into 12 equal pieces. Roll each piece on a clean surface to form a smooth ball. Place the rolls into the prepared pan in four rows of three. Cover again and set aside to rise until double in size, about 1 hour.
- Preheat the oven to 375°F (190°C).Sprinkle the rolls with the remaining 1/4 cup of grated parmesan cheese. Bake the rolls for 12 to 14 minutes or until lightly browned.
- Just before the rolls are done baking, combine 1 tablespoon salted butter with 1 tablespoon pesto. Once the rolls are removed from the oven, brush immediately with the pesto butter.
- Let the rolls rest in the pan for 15 minutes before removing and transferring them to a wire cooling rack. Serve warm or allow to cool completely. Once cooled completely, store in a plastic bag for 3 to 4 days.
Notes
- No mixer? No problem! You can knead your dough by hand! Start out by stirring with a spoon until it becomes too difficult to stir. Turn the dough out onto a clean surface and knead it with your hands, gradually adding in more flour and folding, pressing, and working the dough (kneading) until you have a soft and smooth dough ball that is tacky, but not sticky enough to stick to your hands.
- If using active dry yeast, simply add 10 to 15 minutes on to the initial rising time.
Nutrition Information
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Serving
1roll
Calories
217kcal
(11%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
346mg
(14%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
284IU
(6%)
Vitamin C
0.2mg
(0%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 217kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 346mg | 14% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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