Usually, Tamara Novacoviç’s Pesto Genovese ends up as the pasta sauce, but this time she gave it a more creative role. Roll! Role?
Text And Photo By Tamara Novacoviç

Usually my Pesto Genovese ends up as the pasta sauce, but this time I gave it a more creative role. I like to make rolls, in general. Most often sweet versions, but this time a savory one. I usually bake them in rectangle pans, all together, I believe they are juicier and softer. Which is why I avoid baking them individually in muffin pans. Also, I like the feeling of togetherness and sharing that comes with these. When you put them all together on the table in front of your friends, everybody digs in, take a roll and pull it apart.

Make these for yourself and your friends, I’m sure they will be a hit.

Pesto rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

Author: Tamara Novakovic
Total Time: 2 hours 5 minutes
Yield: 12 rolls 1x

Print Recipe

Description

Soft, delicate savory rolls filled with delicious basil pesto, perfect for sharing with friends.

Ingredients

Units Scale

5 cups (500 g) all-purpose flour
1 packet (7 g) instant dry yeast
2 tsp salt
1 tbsp sugar
2 tbsp olive oil
1/4 cup (60 ml) warm milk
1 cup (250 ml) warm water
1/2 cup (120 g) pesto genovese, homemade

Instructions

In a small bowl, combine the yeast with sugar and warm milk. Let it sit for 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, olive oil, and warm water. Mix until a soft dough forms.
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 375°F (190°C).
Punch down the dough and roll it out into a rectangle on a floured surface.
Spread the pesto evenly over the dough.
Roll the dough tightly into a log and cut it into 12 equal pieces.
Place the rolls in a greased rectangular baking pan, leaving a little space between each roll.
Cover the pan with a damp cloth and let the rolls rise for another 30 minutes.
Bake in the preheated oven for 30-35 minutes, or until the rolls are golden brown.
Remove from the oven and let cool slightly before serving.

Notes

For best results, bake the rolls together in a rectangular pan to keep them soft and juicy. Avoid baking them individually in muffin pans. Serve warm for the best flavor. These rolls are perfect for sharing with friends and family.

Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Category: Baking
Cuisine: Italian