Pesto Dinner Rolls Recipe

I whipped up these basil pesto dinner rolls and, even though I kinda messed up the kneading at times, my kitchen turned into this rad little Italian hangout and I’m still stoked about how awesome they turned out.

I love baking these Pesto Dinner Rolls. I think using active dry yeast, warm water, sugar, olive oil and basil pesto with all-purpose flour makes a hearty bread full of nutrition from basil, garlic and Parmesan cheese.

Its a simple recipe that really packs a flavor punch.

Ingredients

• Active dry yeast helps convert sugars into bubbles that make the rolls fluffy.
• Olive oil is full of healthy fats that enrich taste and keep dough tender.
• Prepared basil pesto brings herbal brightness along with a creamy, rich texture.
• Fresh basil leaves are packed with vitamins and antioxidants, giving a fresh aroma.
• Parmesan cheese adds tangy saltiness along with protein and calcium for a flavor boost.
• Pine nuts provide healthy fats and a nutty crunch that pairs well with basil.
• All-purpose flour is a basic carbohydrate building structure and feeding the yeast during rising.
• Sugar offers a touch of sweetness and fuels yeast activity for a better rise.

Ingredient Quantities

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water (about 110°F)
• 2 tablespoons sugar
• 3 tablespoons olive oil
• 1/3 cup prepared basil pesto (plus a little extra for brushing after baking if you want)
• 3 cups all-purpose flour (plus a bit more for dusting your work surface)
• 1 teaspoon salt
• 2 cups fresh basil leaves, packed (if making your own pesto)
• 1/3 cup pine nuts (you can use walnuts if youre feeling creative)
• 2 garlic cloves, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil (for blending into the pesto)
• Salt and freshly ground pepper, to taste (for the pesto)

How to Make this

1. In a small bowl, mix 1 cup warm water (about 110°F), 2 tablespoons sugar, and 2 1/4 teaspoons active dry yeast; let it sit for about 5 minutes until it’s frothy.

2. While the yeast is doing its thing, put 2 cups fresh basil leaves, 1/3 cup pine nuts, 2 roughly chopped garlic cloves, 1/2 cup grated Parmesan cheese, 1/2 cup extra virgin olive oil, and a pinch of salt and freshly ground pepper into a food processor. Blend until smooth to make your homemade pesto.

3. In a large mixing bowl, combine 3 cups all-purpose flour with 1 teaspoon salt.

4. To the flour add the frothy yeast mixture, 3 tablespoons olive oil, 1/3 cup prepared basil pesto, and about 1/3 cup of your homemade pesto from step
2.

5. Stir all the ingredients together until a rough dough forms. If it feels too sticky, dust your work surface with a bit more flour.

6. Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic.

7. Place the kneaded dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for roughly an hour or until it doubles in size.

8. Punch down the risen dough and divide it into evenly sized pieces, then shape them into rolls and arrange on a greased or parchment-lined baking tray.

9. Let the rolls rest on the tray, covered loosely, for another 20 minutes so they can rise a bit more. Then, if you like, brush the tops with a little extra basil pesto.

10. Bake in a preheated oven at 375°F for about 15 to 20 minutes until the rolls are golden and sound hollow when tapped. Let them cool a bit before serving. Enjoy your delicious Pesto Dinner Rolls!

Equipment Needed

1. A small mixing bowl for the yeast mixture
2. A food processor for blending the homemade pesto
3. A large mixing bowl for combining the dough ingredients
4. Measuring cups and spoons to accurately measure water, sugar, oil, and flour
5. A spatula or wooden spoon for stirring the dough
6. A clean, floured work surface for kneading (a countertop works fine)
7. A kitchen towel for covering the dough while it rises
8. A baking tray, either greased or lined with parchment paper, for shaping roll pieces
9. An oven that can reach 375°F for baking the rolls

FAQ

• What does activating the yeast do? Activating the yeast in the warm water with sugar kickstarts the fermentation, which makes the dough rise and gives the rolls that soft, airy texture.
• Can I switch pine nuts for walnuts? Yep, you can use walnuts if you cant find pine nuts. They’ll add a slightly different flavor, but it still works great.
• Is it okay to make the rolls ahead of time? Sure, you can prep the dough ahead of time. Just keep it covered in the fridge and let it come to room temperature before baking for the best results.
• What should the dough consistency be? The dough should be smooth and a little sticky. If it feels too wet, sprinkle in a bit more flour until it’s easy to work with.
• Do I need extra pesto after baking? Brushing the rolls with a little extra pesto after baking is a nice touch, adding an extra burst of flavor and a pretty finish.

Pesto Dinner Rolls Recipe Substitutions and Variations

• If you don’t have active dry yeast, you can use instant yeast instead. Just use about 25% less than the recipe calls for, cause it works a bit faster.
• If you’re fresh out of basil pesto, try making your own using the fresh basil leaves, garlic, olive oil, pine nuts, and Parmesan cheese shown in the recipe.
• If you can’t find pine nuts or they’re too pricey, walnuts are a neat substitute and they add a nice flavor too.
• If you’re missing Parmesan cheese, you can swap with Pecorino Romano instead. Its sharper taste still works great in the rolls.
• If you’re trying to avoid sugar, you can use a small amount of honey or maple syrup. It gives a gentle sweetness without ruining the flavor.

Pro Tips

1. Make sure your water is around 110°F when you mix with the yeast. If it’s too hot it can kill the yeast and if it’s too cold then it won’t foam up properly. One time I used water too cool and my dough never rose right, so be mindful of that.

2. When kneading the dough, add a little extra flour on your work surface if it feels too sticky. It might make a bit of a mess but it’s worth it to get a smooth, elastic dough. Sometimes you’ll need to adjust the flour a bit, so trust your feelin’s.

3. Give the dough enough time to rise. Sometimes an hour might not be enough if your room is cold. I’ve learned that a bit of extra waiting makes the rolls so much fluffier.

4. Brush the rolls with a little extra basil pesto either before or just after baking for that extra burst of flavor. It adds a nice shiny look and a richer taste that really elevates the finished bread.