Creative Baking: Pesto Rolls

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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

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4.5 from 2 reviews

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

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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

Nutrition

Serving Size: 1 roll
Calories: 220
Sugar: 1
Sodium: 320
Fat: 6
Carbohydrates: 36
Fiber: 2
Protein: 6
Cholesterol: 0

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Frequently Asked Questions

Why does the recipe recommend baking the rolls together in a rectangular pan rather than individually?

The author notes that baking the rolls together in a rectangle pan keeps them juicier and softer, whereas baking them individually in muffin pans dries them out. Placing them with a little space between each roll lets them press against each other as they rise, which produces that soft pull-apart texture.

Can I use store-bought pesto instead of homemade?

The recipe calls for 1/2 cup homemade Pesto Genovese, which is the author’s usual pasta sauce given a new role here. A good-quality store-bought pesto will work in the same quantity; just make sure it’s at room temperature so it spreads easily over the rolled-out dough.

The dough needs two rise periods — can I do either one in the fridge overnight?

The recipe requires a 1-hour first rise and a 30-minute second rise after the rolls are cut and placed in the pan. The first rise can be done in the refrigerator overnight (a slow, cold rise works well for yeast doughs); bring the dough back to room temperature before rolling it out and allow the full 30-minute second rise before baking at 375°F (190°C).