Pesto bread meets pull-apart rolls in this easy dinner roll! This pesto bread recipe is so simple, savory, and utterly delicious, the tender rolls are baked with dollops of pesto -- perfect with dinner or as an appetizer!
Whisk the water, yeast, salt, egg, honey, olive oil and 25g (2 tbsp) basil pesto in a large bowl. Add flour and mix until combined into the dough.
Brush a bowl with olive oil. Place the dough into bowl, lightly cover, and rest in a warm spot until the dough rises and collapses, about 1-2 hours. I like to proof my dough in a 90-100°F oven.
Preheat the oven to 350°F. Lightly brush a 9-inch round baking dish with olive oil and set aside.
Divide the dough into 16 pieces (about 55 g each) and shape them into balls, rolling on your work surface to make them smooth. Place the formed dough into the prepared baking dish. Let the dough rest at room temperature for 30 minutes.
Thin 1 tablespoon basil pesto with a little extra olive oil and brush the rolls. Place a few dollops of remaining basil Pesto and vegetable pesto amongst the rolls. Sprinkle with parmesan cheese. Bake for about 30 minutes, or until golden brown. Brush once again with a little more of the olive oil and classic pesto combination. Serve warm and enjoy!
Pull-Apart Rolls Tips/FAQs
My dough isn't rising. Try to find a warm spot for your dough. How quickly your dough rises depends on your room temperature. If it's chilly in my house, I place my dough in a 100°F oven for a while, or a warm clothes dryer with the door oven.
Can I make the dough in advance? Yes, while the dough can be used immediately, after the initial rise, the dough can be stored in the refrigerator in a covered container.
How long can I keep the dough in the refrigerator? Up to 5 days.
Can I freeze the dough? Yes! Simply defrost the dough in the refrigerator overnight before baking.
How long can I keep the dough in the freezer? Up to 3 weeks.
How do I form the rolls? I prefer to use a kitchen scale to make sure each roll is the same size. Shape each piece into a ball by stretching the edges of the dough to the middle. Turning the ball seam side down, place on your work surface. Lightly cup the dough with your hand, resting your pinky on the work surface, and roll in a circular motion until smooth.
Dough adapted from Challah recipe from The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D. and Zoë François (Thomas Dunne Books, 2013).