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Savory Pesto Rolls with Mozzarella

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These savory pesto rolls with mozzarella combine fresh basil pesto and melty mozzarella inside soft, golden bread rolls, perfect for snacks, appetizers, or sides.

Ingredients

Scale
  • 3 cups all-purpose flour (360g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup warm water (110°F/43°C)
  • 2 tablespoons olive oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 cups packed fresh basil leaves
  • ¼ cup pine nuts (35g), toasted
  • 2 large garlic cloves, minced
  • ½ cup freshly grated Parmesan cheese (50g)
  • ⅓ cup olive oil (80ml)
  • Salt and pepper to taste
  • 8 ounces mozzarella cheese (225g), shredded or small fresh balls
  • Optional: pinch of red pepper flakes
  • Optional: 1 teaspoon grated lemon zest

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F/43°C), sugar, and active dry yeast. Stir gently and let it sit for 5-7 minutes until foamy and bubbly.
  2. Make the dough: In a large bowl, whisk together the flour and salt. Add the olive oil and the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
  3. Knead the dough: Transfer the dough onto a lightly floured surface. Knead by hand for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook on medium speed for 5-6 minutes. The dough should be soft but not sticky; add a little flour or water as needed.
  4. Let the dough rise: Lightly oil the mixing bowl and place the dough inside, turning once to coat with oil. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
  5. Prepare the pesto: While the dough rises, combine basil leaves, toasted pine nuts, garlic, Parmesan, salt, pepper, and olive oil in a food processor. Pulse until smooth but still slightly textured. Taste and adjust seasoning. Set aside.
  6. Shape the rolls: Once the dough has doubled, punch it down gently to release air. Roll it out on a floured surface into a rectangle about 12×18 inches (30×45 cm). Spread the pesto evenly over the dough, leaving a small border around the edges.
  7. Add the mozzarella: Sprinkle the shredded mozzarella evenly over the pesto layer. If desired, add red pepper flakes or lemon zest.
  8. Roll and cut: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or bench scraper to cut the log into 12 even rolls (about 1.5 inches or 4 cm thick each).
  9. Second rise: Place the rolls cut side up on a parchment-lined baking sheet, spacing them about an inch apart. Cover loosely and let them rise again for 30-45 minutes until puffy.
  10. Bake: Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown on top and the cheese is melty and bubbly. Tent with foil if browning too quickly.
  11. Cool and serve: Let the rolls cool for 5-10 minutes before serving.

Notes

If dough is too sticky, dust lightly with flour but avoid adding too much to prevent dense rolls. Toast pine nuts gently for richer flavor. Use room temperature mozzarella for even melting. Brush tops with olive oil or melted butter before baking for a crispier crust. Store-bought pesto can be used but homemade is preferred for freshness.

Nutrition

Keywords: pesto rolls, mozzarella rolls, homemade bread, pesto bread, savory rolls, basil pesto, cheesy bread

Find it online: https://cooltastes.com/savory-pesto-rolls-with-mozzarella-easy-homemade-pesto-bread-recipe/