Just like any baked goods, these Basil Pesto and Cheese Rolls are pillowy and comforting at every bite. These are soft, tasty and super easy to make.
I do not bake as often as before. Perhaps because I cannot stop eating.
Well, to be honest, any type of bread or rolls is just a pure temptation to me. I would take it over any type of cake.
I still do it for other people and for my family too, but like I said just not as often.
These rolls are so delicious. They literally melt in your mouth but my trick is to let them do their thing; rise dough overnight in the fridge and allow them to double in size when before baking.
I mean, yes, you can make them as soon as dough doubles in size, sure. However, that fermentation process is just so neccecery when it comes to having successful rolls.
That has been my personal experience for the last 20 years, so I just want you guys to just experiment and come to your own conclusion.
In order to learn you definitely need to fail at least once, and I failed so many times until my bread, rolls, pizza dough, etc. came out great.
Anyhow, these rolls never last too long in my house especially when all of them are at home during breaks or over the weekend.
I hope your family likes them as much as we do. They are really simple as you can see.
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You do not need much to make them, and even if you do not have a stand-up mixer you can knead the dough with your hands. I have made everything using my hands for 19 years.
This is the first year that I am using a stand-up mixer, but that is only because my husband decided to surprise me, otherwise, I would still use my hands. Trust me on that one!
Hey, if you try making these tasty Basil Pesto and Cheese Rolls tag me on Instagram.
@sandraseasycooking using hashtag #sandraseasycooking.
I would love to see your tasty creations. Thank you so much for your love and support.
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Basil Pesto and Cheese Rolls
An easy and tasty recipe for Basil Pesto and Cheese Rolls
Ingredients
DOUGH
- 1 cup of warm water (240ml), a splash more if needed
- 1 envelope active dry yeast (1/4 oz/21g)
- 2 teaspoons sugar (8g)
- 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
- 4 cups all-purpose flour (480g)
- 3 teaspoons salt (17g)
- 6 oz Basil Pesto
- 2-3 oz Cheese, (I used swiss cheese)
- 1-2 tablespoons butter, melted
Instructions
- Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
- Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
- Pour water with yeast and sugar in the flour.
- Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
- Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
- Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 to 60 minutes. You can make rolls after this point, but I do step 7. and 8. most of the time.
- It will double in size. Knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
- You do not have to chill the dough, however, they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 15 minutes before rolling out.
FILLING
- Dust your working surface with a bit of flour. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
- Spread basil pesto from one end to the other, but leave maybe 1/2 inch from the edge so it is easier to roll. Then shred some swiss cheese all over the pesto. You can add more or less and any cheese that you prefer. I will leave this to you.
- Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
- Place cut side up and evenly spaced 9 x 13-inch baking dish.
- Cover pan with plastic wrap or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.
BAKING
- Preheat oven to 350°F and bake them for 30 to 35 minutes. This also depends on your oven, and baking dish.
- If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.
- As soon as you pull these rolls out brush them with some butter. I used unsalted butter.
Notes
You may use sun-dried tomato pesto or any other filling with this dough.
