Cheesy Pesto Rolls
- Yield 12
- Prep 45 minutes
- Cook 15 minutes
Cheesy Pesto Rolls is a sides recipe on Avoteb. The yield on the card is 12. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 cup milk
- 1/4 cup salted butter
- 2 tablespoons honey (or granulated sugar)
- 1 envelope (2 1/4 teaspoons) instant (“rapid rise”) yeast
- 3 1/2 cups all-purpose flour
- 2 eggs
- 1 teaspoon fine sea salt
- 3/4 cup (6 ounces) basil pesto, plus extra for brushing on top
- 2 cups (8 ounces) shredded mozzarella cheese
- 1/2 cup freshly-grated Parmesan cheese
- fine sea salt and freshly-cracked black pepper
Method
Warm the milk mixture. Mix milk, butter and honey in small saucepan. Warm over a medium burner stirring frequently until the butter is melted and the mixture is 110°F. (It should feel warm but not hot to the touch -- It is worth measuring the temperature with a cooking thermometer.) If the mixture is too hot, just wait a few minutes for it to cool.
Stir 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. Scatter the yeast on top, then give the mixture a brief stir. Tip in 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. Take no
Roll the dough (1st stage). Once the dough is ready, turn it out onto a floured work surface. Take 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). Scatter 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.
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. Take 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. Slice the remaining dough into 12 equal rounds.
Let the dough rise. Set the rolls into a lightly-greased 9 x 13-inch baking dish. Lid the dish with a damp towel, and leave it in a warm place to rise for 25 minutes. Warm the oven to 350°F.
Roast Once the rolls have risen, uncover the dish and place it on the center rack of the oven. Roast for 15-20 minutes, or until the rolls are very lightly golden on top and cooked through. Move the baking dish to a wire rack. Lightly brush the tops of the rolls with some extra pesto.
Plate Then serve the rolls while they're nice and warm...and enjoy!
