Parmesan Pesto Swirl Rolls
Recipe GLPRc41a14a42ac000
These artisan-style yeast rolls feature a beautiful spiral of vibrant pesto, sun-dried tomatoes, and Parmesan cheese throughout. The dough is tender and buttery, with a golden-brown exterior and a savory filling that makes them perfect as a showstopping side or starter. Well worth the time invested in rising and shaping.
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Ingredients
2 eggs, divided
3 cups all-purpose flour
2 1/4 teaspoons instant yeast
1 cup whole milk, very warm (110–120°F)
1/2 cup grated Parmesan cheese, divided
1/2 cup pesto
1 1/2 teaspoons salt
1/4 cup sun-dried tomatoes, finely chopped
3 tablespoons unsalted butter, softened
1 teaspoon water
Directions
In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, and salt. Start the mixer on low speed and add 1 egg along with the softened butter. Slowly pour in the warm milk while the mixer is running. Once all ingredients are incorporated, increase the speed to medium and continue kneading for 10 minutes until the dough is smooth, elastic, and no longer sticks to the bowl.
Transfer the dough to a lightly oiled bowl and cover tightly with plastic wrap. Allow it to rise at warm room temperature until it has doubled in size, approximately 1 1/2 to 2 hours.
Turn the risen dough out onto a lightly oiled work surface. Gently deflate the dough and then roll it into a 12-by-18-inch rectangle.
Spread the pesto evenly over the dough, leaving about a 1-inch border around all edges.
Sprinkle the finely chopped sun-dried tomatoes over the pesto, then distribute 1/4 cup of the grated Parmesan cheese evenly over the top. Starting from one long edge, tightly roll the dough into a log. Pinch the seam together firmly to seal.
Using a sharp, lightly oiled knife, cut the log into 12 equal pieces. Arrange the rolls cut-side up on a parchment-lined baking sheet. Loosely cover with plastic wrap and let them rest at warm room temperature for 1 hour or until they are visibly puffed and light. Meanwhile, preheat the oven to 350°F.
In a small bowl, whisk together the remaining egg with 1 teaspoon of water to make an egg wash. Gently brush the egg wash over the tops of each roll, then sprinkle the remaining 1/4 cup of Parmesan cheese evenly over all the rolls.
Bake in the preheated 350°F oven for 22 to 25 minutes, until the rolls are golden brown on top and baked through.
Remove from the oven and serve the rolls immediately while they are warm and at their best.
