Pesto Swirl Rolls
Elevate your bread game with these irresistible Pesto Swirl Rolls, a savory twist on classic cinnamon rolls that’s perfect for any occasion! Made with a soft, buttery dough and swirled with vibrant basil pesto and a sprinkle of Parmesan cheese, these golden rolls are both aromatic and flavorful. The recipe combines approachable baking techniques with the flexibility of using store-bought or homemade pesto, making it easy for cooks of all levels to create. With just 20 minutes of prep and a perfectly baked result, these pesto rolls are guaranteed to impress as an appetizer, brunch centerpiece, or a unique side dish. Serve them warm for the ultimate crowd-pleasing experience! Keywords: Pesto Swirl Rolls, savory bread recipe, homemade rolls, pesto bread, Parmesan rolls, appetizer ideas, brunch recipes.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Warm milk
- 4 tablespoons Unsalted butter (melted)
- 1 Large egg
- 0.5 cup Pesto (store-bought or homemade)
- 0.25 cup Parmesan cheese (grated)
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine 3 cups of all-purpose flour, sugar, salt, and instant yeast.
In a separate bowl, mix warm milk, melted butter, and the egg until well blended.
Slowly add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes, adding the remaining 1/2 cup of flour as needed to create a smooth and elastic dough.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Once the dough has risen, punch it down and roll it out on a floured surface into a 16x12-inch rectangle.
Spread the pesto evenly over the dough, leaving a 1/2-inch border along the edges. Sprinkle the grated Parmesan cheese on top of the pesto.
Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal.
Using a sharp knife or unflavored dental floss, cut the log into 12 evenly sized rolls.
Arrange the rolls in a greased 9x13-inch baking dish, leaving a little space between each roll.
Cover the dish with a damp towel and let the rolls rise for 30 minutes or until they puff up and fill the pan.
Preheat the oven to 350°F (175°C).
Brush the tops of the rolls lightly with olive oil and bake for 20-25 minutes, or until golden brown.
Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 371.0 g | 135% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 40.2 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1254 mg | 96% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
