Cheesy Pesto Rolls
Soft, golden rolls swirled with basil pesto, melty mozzarella, and Parmesan—Cheesy Pesto Rolls are the ultimate crowd-pleasing bake. Perfect as a side, snack, or savory breakfast, they’re cozy, flavorful, and easy to make from scratch.
Ingredients
For the Dough:
- 1 cup whole milk
- ¼ cup salted butter
- 2 tablespoons honey or granulated sugar
- 2¼ teaspoons instant yeast
- 3½ to 4 cups all-purpose flour
- 2 large eggs
- 1 teaspoon fine sea salt
For the Pesto Filling:
- ¾ cup basil pesto plus more for brushing
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- Fine sea salt and freshly cracked black pepper
Instructions
- Heat milk, butter, and honey in a saucepan over medium until melted and warm (about 110°F). Let cool slightly if too hot.
- Pour the warm mixture into a stand mixer. Add yeast, stir briefly, then add 3 1/2 cups flour, eggs, and salt. Mix until a dough forms.
- If sticky, add up to 1/2 cup more flour. Knead on low for 5 minutes until smooth.
- Shape dough into a ball, place in a greased bowl, cover, and let rest for 10 minutes.
- Roll dough into a 12x18-inch rectangle. Spread pesto, then sprinkle mozzarella and Parmesan. Season with salt and pepper.
- Roll tightly, seal the edge, trim ends, and slice into 12 equal pieces.
- Place rolls in a greased 9x13-inch dish. Cover and let rise for 25 minutes.
- Bake at 350°F for 15–20 minutes until golden and cooked through.
- Brush warm rolls with extra pesto. Serve right away.