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.
Print This RecipePesto Parmesan RollsApprox 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
INGREDIENTS
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 egg
1/2 cup prepared basil pesto (purchased in pasta aisle at the grocery store)
1/2 cup finely shredded parmesan cheese (or to taste)
PREPARATION
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.
Cindy- these look awesome. My wife makes a similar recipe that’s a braided pesto loaf, and the flavors are superb in bread form. Thanks for this!
Oooh, that sounds like a challah. A version I want to make! Thanks for stopping by!
This is fabulous! Love this idea!
Hi, Katrina! Thanks for checking it out – next time I’m thinking about pumping it up even more with 1/2 tsp of minced garlic. Hmmm…
Pesto? Parmesan? Dinner? Three of my favorite things in one recipe.
These look super yummy!
Hi, Stephanie!! Of course, you could do a pesto-chicken tortellini with these and just go crazy. Short chicken strips in olive oil and garlic, then pour some dry white cooking wine over when it’s done so it soaks in while you are cooking the tortellini you bought (three-cheese) b/c you spent all your time on the rolls, add pine nuts splash of lemon juice when you toss it all together and of course, more parm or romano in the pasta and voila! Oops – did I just say all that out loud?
Yum-o!
Hi Meg! Thanks!
Mercy! I believe these are going to be on my table this weekend when the in-laws roll into town. I plan on mesmerizing them:)
If I’m going to indulge on rolls, I’m pretty darn sure these are the ones I want. Tender and flaky with pesto and cheese? That sounds like heaven.
Perfect after, say, a half-marathon or something like that. With a main dish that has been cooked FOR you!
I am excited to try these rolls. I love that you have to refridgerate them overnight, bercause it cuts rising and work time and than I am able to have freshly baked bread on a work night. These rolls will be a sure hit in my house!
Hi, Jen! I agree. I heart fridge rolls! Get these in the muffin pan and let them rise while you prep the rest of dinner. Then 12-15ish and you’re done! I definitely say make these and eat them hot and fresh out of the oven.
Oh yum!! I don’t bake breads all to often… I have a love hate relationship with yeast baking. But these are a must try!
Pesto, parmesan and bread? How wonderful these look.
I was going to do some garlic and herb pull aparts but hey, these look better!
Maureen, those sound great, too!
OH I love thee A LOT!!! Those look sooooooo purdy:-) Hugs, Terra
These look awesome!
Hi, Maria! Thanks! And thanks for your adorable pretzel post today – I can’t wait to make a bunch of 12 year-old girls swoon over me with them!
Thanks for visiting and commenting on my sangria!! Love your blog…love bread, but am a bit intimidated by it! You make it look so easy…
Hi! That sangria is going to keep me up tonight, thinking of it! Thanks so much – I completely understand the intimidation thing. I didn’t even know that the point at which I entered bread was NOT the easiest one until not too long ago! Once I got the hang of it (and it was just the second try) I held onto/perfected that technique as if my life depended on it. Expanded from there and still doing so. Bread rocks – so simple ingredient-wise but so many variables! Try something – get in touch if you want some ideas on starting out!!
Yum Cindy! I want some of those. I don’t think I am quite ready for dough punching but maybe soon…
Oh Cindy! These rolls sound crazy good!! Pesto and parmesan! I couldn’t ask for anything more.
They look delicious.There is one thing I don’t unterstand how much is 1/34 cups of flour.Is that a mistake?
Hi, Bahar – yes! Thank you so much for catching that – slippery fingers 1 and 3/4 cups.
Cindy, these rolls look so good..love the pesto & parmesan flavors! lovely blog!
Sara, thanks so much! I have found you, too and am glad I did!!
The parmesam and pesto combo sounds super delicious!
Hi, Catalina, thank you so much! Thanks for stopping by!
Oh wow! These sound fantastic! Perfect for any Italian meal or just by themselves!;)
Hi, Stephanie! I kind of tested the “great just by themselves” theory and you would be correct on that.
ohhh dear, these are gorgeous!! They look so soft and studded with the parmesan – - you’ve got me drooling over here
Hi, Sharana! Thanks for visiting. They are very soft, indeed, with a nice crust. Why am I torturing myself on a Friday evening when I’m starving? Have a great weekend!
Beautiful! I love the flavors in these rolls. I can only imagine how fast they disappear, warm from the oven!
Hi, Brenda!! Thanks so much. I think they will be happening again Sunday evening. Have a great weekend!
What a wonderful idea for dinner rolls! I love that you incorporated pesto into the dough. The result is just gorgeously golden brown and yummy looking. Thanks for sharing!
Hi, Georgia! I think I forgot how to post comment replies, as I thought I already replied to your lovely one.
I’m making these for this weekend! Hope you are ready for a good one, yourself!
Cindy, How are you galfrand? These rolls look so amazing, dangerously delicious! Can’t wait to give them a try.