CHEESY PESTO ROLLS

 

Ingredients:

Dough:

• 1 cup milk
• 1/4 cup salted butter
• 2 tablespoons honey (or granulated sugar)
• 1 envelope (2 1/4 teaspoons) instant yeast
• 3 1/2 cups all-purpose flour
• 2 eggs
• 1 teaspoon fine sea salt

Pesto Filling:

• 3/4 cup (6 ounces) basil pesto, plus extra for brushing on top
• 2 cups (8 ounces) shredded mozzarella cheese
• 1/2 cup freshly-grated Parmesan cheese
• Fine sea salt and freshly-cracked black pepper

Instructions:

1. Heat the milk mixture: Combine the milk, butter, and honey in a small saucepan. Heat over medium heat, stirring frequently, until the butter is melted and the mixture is 110°F. (It should feel warm but not hot to the touch.) If the mixture is too hot, let it cool for a few minutes before proceeding.
2. Mix the dough: In the bowl of a stand mixer fitted with the dough hook attachment, add the warm milk mixture. Sprinkle the yeast on top and stir briefly. Add 3 1/2 cups of flour, the eggs, and the salt and beat on medium-low speed until combined. If the dough sticks to the sides of the bowl, add more flour (up to an additional 1/2 cup) until the dough begins to form a ball and pulls away from the sides of the bowl. (Use no more than 4 cups of flour in total.) Continue beating for 5 minutes on low speed. Remove the dough from the mixer and form it into a ball with your hands. Place the dough in a greased bowl and cover it with a damp towel. Let it rest for 10 minutes.
3. Roll the dough (1st stage): Once the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 12 x 18 inches in size. Spread the pesto evenly over the top of the dough, leaving a 1-inch border on the left side. Sprinkle the mozzarella and Parmesan evenly over the pesto, followed by a few extra twists of freshly-cracked black pepper and a pinch of sea salt.
4. Roll the dough (2nd stage): Beginning at the 18-inch edge, tightly roll up the dough. Pinch the final seam to seal it. Use a piece of dental floss or a knife to slice off the top and bottom ends of the roll (just 1/2-inch or so on each end) so that the ends are even. Cut the remaining dough into 12 equal rounds.
5. Let the dough rise: Place the rolls into a lightly-greased 9 x 13-inch baking dish. Cover the dish with a damp towel and place it in a warm place to rise for 25 minutes. Preheat the oven to 350°F.
6. Bake: Once the rolls have risen, uncover the dish and place it on the center rack of the oven. Bake for 15-20 minutes, or until the rolls are very lightly golden on top and cooked through. Transfer the baking dish to a wire rack. Lightly brush the tops of the rolls with some extra pesto.
7. Serve: Serve the rolls while they're warm and enjoy!

Notes:

• For a richer flavor, you can use whole milk instead of regular milk.
• If you don't have a stand mixer, you can knead the dough by hand. To do this, combine the warm milk mixture, yeast, flour, eggs, and salt in a large bowl. Stir until a dough forms. Then, turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
• For a garlic butter topping option, simmer 2 cloves of finely-minced garlic in 3-4 tablespoons of melted butter for a few minutes until fragrant. Then, once the rolls come out of the oven, brush them with the garlic butter while hot.
• Leftover pesto rolls can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, simply microwave for a few seconds until warmed through.