gimmesomeoven5.0
Cheesy Pesto Swirl Rolls
These cheesy pesto rolls are swirled with fresh basil pesto, mozzarella and Parmesan cheese and easy to make in about 1 hour!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●knife
- ●baking dish
- ●oven
📝 Preparation Steps
1
Heat the milk mixture. Combine milk, butter and honey in small saucepan. Heat over medium heat stirring frequently until the butter is melted and the mixture is 110°F. (It should feel warm but not hot to the touch -- I recommend measuring the temperature with a cooking thermometer.) If the mixture is too hot, just wait a few minutes for it to cool.
milk1 cup(8 ounces) shredded mozzarella cheese2 cupshoney (or granulated sugar)2 tablespoons
2
Mix the dough. In the bowl of a stand mixer fitted with the dough-hook attachment (or see notes below for how to knead the dough by hand), 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. (Use no more than 4 cups of flour total.) 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.
milk1 cup(8 ounces) shredded mozzarella cheese2 cupscups all-purpose flour3 1/2cup (6 ounces) basil pesto3/4eggs2cup salted butter1/4cup freshly-grated Parmesan cheese1/2
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 (as shown in the photos above). 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.
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 (just 1/2-inch or so on each end, which you can discard) so that the ends are even. Cut the remaining dough into 12 equal rounds.
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.
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.
7
Serve. Then serve the rolls while they're nice and warm...and enjoy!
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