Pesto Rolls

Pesto Rolls
Pesto Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4-1/2 to 5

    cups all purpose flour

  • 2

    pkg active dry yeast

  • 3/4

    cup milk

  • 1/2

    cup water

  • 1/3

    cup butter

  • 1/3

    cup sugar

  • 1

    tsp salt

  • 1

    egg slightly beaten

  • 1/2

    cup basil pesto

  • 1/4

    cup finely shredded parmesan cheese

Directions

1. In a large mixing bowl combine 1 3/4 cups of the flour and the yeast; set aside. In a medium saucpan heat and stir milk, water, butter, sugar, and salt just until warm and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of the bowl constantly. Beat on high speed for 3 minutes. Stir in pesto. Using a wooden spoon, stir in as much of the remaining flour as you can. 2. Turn dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is elastic and smooth (6-8 minutes total). Shape dough into a ball. Place in a greased large bowl, turning once to grease surface of the dough. Cover with plastic wrap. Chill for at least 2 hours or up to 24 hours. 3. Punch dough down. Turn dough out onto lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease eighteen 2 1/2 inch muffin cups. Set aside. 4. Divide each half of the dough into 9 equal portions. Divide each portion into 3 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sid up. Sprinkle with cheese. Cover and let rise in a warm place about 30 mnutes. Preheat oven to 375. 5. Bake for 12-14 minutes or until rolls are golden brown. Immediately remove rolls from pans. Serve warm or cool on wire racks. Makes 18 rolls.

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