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.
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Pesto rolls
- Total Time: 2 hours 5 minutes
- Yield: 12 rolls
Description
Soft, delicate savory rolls filled with delicious basil pesto, perfect for sharing with friends.
Ingredients
- 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
If You Liked This Recipe, You’ll Love These
- Strawberry Basil Window Cookies
- Sicilian Orange Cake
- Spring Asparagus Pesto
- Classic Tarte Tatin with Rose-Infused Crème Fraîche
Frequently Asked Questions
Why does the recipe recommend baking the rolls together in a rectangular pan rather than individually?
Baking the rolls together in a rectangular pan keeps them juicier and softer — baking them individually in muffin pans dries them out. I place them with a little space between each roll so they press against each other as they rise, which produces that soft pull-apart texture.
Can I use store-bought pesto instead of homemade?
I use 1/2 cup of my homemade Pesto Genovese here — it’s my usual pasta sauce, just given a new role. 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?
Yes — the first 1-hour rise can be done in the refrigerator overnight (a slow, cold rise works well for yeast doughs); just bring the dough back to room temperature before rolling it out. Then allow the full 30-minute second rise after the rolls are cut and placed in the pan before baking at 375°F (190°C).
How big of a rectangle are you supposed to roll the dough into? How many rolls does this make?
pa evo dobro je ispalo sve sam pratio sto ste napisali mozda sam izabrao pogresan kvasac dr. etker….mozda je trebao drugi..jer se ovaj dignuo tek od 50 55 minuta…nesto se sporo dizalo…malo mi je zivo ispalo unutra ali…to bi mozda u nekoj pica peci ispalo bolje ili u nekoj plinskoj? jer to su mi na poslu trazili zato sam i dosao do vaseg recepta.
Hvaka na receptu. Okej pravio sam kod kuce maada mi je trazeno na poslu to da pravim tako sam dosao do vaseg recepta. Okej kod mene je unutra bilo malo zivo ali na nekoj profesionalnoj peci (mozda njihova pica pec) bi ispalo bolje. Jedino sam mozda pogreesio zbog dr etker kvasca trebalo je alevin? Sporo se dizalo tek iza sat vremena krenulo (pa 50,55 minut)….
This makes me really excited :) Excellent idea- definitely a must make!
I love the idea of those rolls. I guess you could try it with all sorts of different sauces if you fancied it.
I agree, it would be great to try some other similar sauces as the filling for these rolls!
Pesto is a fabulous ingredient for so many things. I love it incorporated in savory breads. This sounds delicious.
I agree, pesto is so versatile. Thanks!
Thank you, I am glad we share the same love for these kind of rolls :)
I also love the idea of these rolls prepared in a baking dish like this…they look and sound amazing!
I’ve made something similar some time… I must make them again! Thanks for reminding me! ;)