Rolls, rolls, beautiful rolls. How do I love thee? Let me count the ways.
Wait, you’re packing basil pesto? Sporting parmesan cheese on top? Those are two more BIG ways.
Fluffy, tender, best served warm right out of the oven, I baked these to go with a stuffed portabella-and-greens dinner not long ago and they stole the show.
This is another cold-rise dough you can let rise in the fridge overnight, or anywhere from about six to 24 hours before baking. I divided the dough to make just one dozen rolls but it can be portioned smaller to make a smaller roll and total 18.
Serve with some high-quality butter or whip up a seasoned spread of your own and have at it. And yes, the dough will have a green tint, and even though it bakes out somewhat, there’s a pleasing, Shrekian quality about these rolls that makes me smile.
Hope everyone is having a great week so far. Enjoy!
To note: because of the sugar in this dough, rolls will be susceptible to browning early on top, so keep foil handy to cover top of rolls during baking if needed so they don’t over-brown.
Approx prep: 30 minutes Total rise time: 4-24 hours (1st rise, chiled), 30-60 minutes (second rise) Bake: 12-15 minutes Yield: 12 (large) rolls
4 1/2-5 cups unbleached, all-purpose flour
4 1/2 tsp (2 packages) active, dry yeast
3/4 cup milk
1/2 cup water
1/3 cup butter
1/3 cup sugar
1 tsp salt
1/2 cup prepared basil pesto (purchased in pasta aisle at the grocery store)
1/2 cup finely shredded parmesan cheese (or to taste)
1. In a large bowl, combine 1 3/4 cups flour and the yeast, set aside. In a medium saucepan, combine butter, milk, water, sugar and salt and heat to 120°-130° F and butter is just melted.
2. Add milk mixture to flour mixture. Add egg.
3. In a stand mixer with paddle attachment or with an electric mixer, beat on low 30 seconds, then on medium-high for three minutes. Stir in pesto.
4. With a wooden spoon, stir in as much of the remaining flour as you can.
5. Turn dough out onto a lightly floured surface. Knead in remaining flour, approximately 6-8 minutes, until a smooth but elastic dough forms.
6. Lightly grease a large bowl with nonstick spray. Place dough into the bowl, turning once to coat and cover lightly with plastic wrap.
7. Let rise in refrigerator 6-24 hours.
8. Punch dough down lightly, remove from bowl and place on a lightly floured surface. Divide in half, cover and let rest 10 minutes. Meanwhile, spray a one-dozen muffin pan with nonstick spray.
9. Divide each dough portion into 3 sections (12 total sections), then divide each section into three pieces.
10. Shape each piece of dough into a ball and place 3 pieces into each muffin cup, smooth side up. Cover and let rise in a warm place until almost doubled in size (30-60 minutes).
11. Preheat oven to 375° F.
12. Sprinkle rolls with parmesan cheese, bake for 12-15 minutes or until golden brown and rolls sound hollow when tapped; cover rolls with aluminum foil halfway through to prevent over-browning if needed.
13. Let cool 3 minutes, remove from pan and serve warm.