Savory Garlic Pesto & Cheese Rolls

These savory rolls are packed with rich basil pesto, melted cheese, and a light garlic buttery dough. They are golden on the outside, soft and fluffy on the inside, making them a perfect snack or appetizer!

Ingredients

For the Dough:

• 3 cups All-purpose flour

• 1 tbsp Instant active dry yeast

• 1 tbsp Sugar

• 1 tsp Salt

• 1 cup Warm milk (around 110°F / 43°C)

• 3 tbsp Melted unsalted butter

• 1 Large egg (at room temperature)

For the Filling & Topping:

• 3/4 cup Fresh basil pesto (store-bought or homemade)

• 1.5 cups Shredded mozzarella or parmesan cheese

• 2 tbsp Melted butter mixed with 1 tsp minced garlic (for brushing)

• 1 tbsp Freshly chopped parsley or oregano (optional garnish)

Step-by-Step Instructions

1. Prepare the Dough:

   In a large bowl, whisk together warm milk, sugar, and yeast. Let it sit for 5 to 7 minutes until frothy. Add the egg, melted butter, salt, and flour. Mix until a dough forms. Knead on a lightly floured surface for about 8–10 minutes until smooth and elastic. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size.

2. Roll and Fill:

   Punch down the risen dough and roll it out into a large rectangle (approx. 12×16 inches) on a floured surface. Spread the basil pesto evenly over the surface, leaving a small border around the edges. Sprinkle the shredded cheese generously over the pesto layer.

3. Shape the Rolls:

   Starting from the longer edge, roll the dough tightly into a log. Cut the log into 8 to 10 equal slices using a sharp knife or unscented dental floss.

4. Second Proof & Bake:

   Place the rolls cut-side up in a greased baking pan. Cover and let them rise for another 25–30 minutes. Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes until the tops are golden brown and cooked through.

5. Serve Warm:

   Brush the hot rolls immediately with garlic butter and garnish with fresh parsley. Serve warm alongside extra pesto or marinara sauce!

Pro Cooking Tips

• Dental Floss Method: To keep your rolls perfectly round without squishing them when cutting, slide a piece of unscented dental floss underneath the rolled log, cross the ends over the top, and pull firmly through.

• Warm Milk Temperature: Ensure your milk is lukewarm to activate the yeast. Liquids that are too hot will deactivate yeast, while cool liquids delay rising.

• Cheese Variations: You can mix cheddar with mozzarella for a sharper flavor bite.

Frequently Asked Questions (FAQs)

Q1: Can I make these rolls ahead of time?

A: Yes! You can assemble the rolls, place them in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. Next morning, bring them to room temperature for 30 minutes before baking as directed.

Q2: Can I freeze leftover rolls?

A: Absolutely. Once baked and cooled completely, wrap individual rolls tightly in foil and store them in an airtight container in the freezer for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for 10 minutes.

Q3: Can I use spinach pesto instead of basil pesto?

A: Yes, any variation of pesto (such as spinach-walnut pesto or sun-dried tomato pesto) works wonderfully with this dough base.