Description
Soft and flavorful Pesto Parmesan Rolls made with a blend of warm milk, parmesan cheese, aromatic pesto, and garlic, perfect as a savory side or snack. These rolls are kneaded to perfection, allowed to rise twice for fluffiness, baked until golden, and finished with a buttery pesto glaze for a deliciously cheesy and herbaceous bite.
Ingredients
Dough
- 1 cup warm milk (100°F to 110°F)
- 1 tablespoon instant dry yeast
- 2 tablespoons granulated sugar
- 1/4 cup grated parmesan cheese (reserved from total)
- 2 tablespoons pesto
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 large egg
- 3 tablespoons salted butter (softened)
- 2 1/2 cups all-purpose flour (initial amount)
- 1 cup all-purpose flour (reserved to add as needed)
Topping and Finishing
- 1/4 cup grated parmesan cheese (remaining)
- 1 tablespoon salted butter (melted)
- 1 tablespoon pesto
Instructions
- Activate Yeast and Mix Ingredients: In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the warm milk, instant dry yeast, and granulated sugar. Add 1/4 cup grated parmesan cheese, pesto, minced garlic, and salt. Stir until just combined.
- Add Egg, Butter, and Flour: Incorporate the egg, softened salted butter, and most of the flour (reserving 1 cup) into the mixture. Mix on low speed, then increase to medium once the flour starts incorporating. If mixing by hand, stir until the dough gets difficult to stir, then knead manually on a clean surface.
- Knead and Adjust Flour: Slowly add the reserved flour as needed while kneading until the dough is slightly sticky and pulls away from the sides of the bowl.
- First Rise: Transfer dough to a lightly greased large bowl, cover with a towel, and let rise until doubled in size, about 90 minutes.
- Shape Rolls and Second Rise: Lightly grease a 9×13-inch pan. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball and place in the pan in 4 rows of 3. Cover and let rise for about 1 hour until doubled in size.
- Bake the Rolls: Preheat oven to 375°F (190°C). Sprinkle the rolls with the remaining 1/4 cup grated parmesan cheese. Bake for 12 to 14 minutes until lightly browned.
- Prepare and Apply Pesto Butter: Just before the rolls finish baking, mix melted butter with pesto. When rolls come out of the oven, brush them immediately with this mixture.
- Cool and Serve: Let the rolls rest in the pan for 15 minutes before transferring to a wire rack. Serve warm or cooled. Store in a plastic bag for 3 to 4 days if not serving immediately.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- The dough should be slightly sticky; avoid adding too much flour to keep rolls soft.
- Allowing the dough to rise twice ensures light and fluffy rolls.
- Use good quality pesto for the best flavor.
- These rolls can be stored at room temperature for up to 4 days or frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
