A person pulling a Cheesy Pesto Pull-Apart Roll from the baked rolls on a marble platter
Cheesy Pesto Pull-Apart Rolls

Cheesy Pesto Pull-Apart Rolls

Recipe by Melanie Wanders
Not Yet Reviewed

With the help of our Soft Golden Roll & Bun Mix, it’s easy to make these fragrant, cheesy, flavorful pull-apart rolls on a weeknight with minimal measuring and very little hands-on time. While easy to get onto the table, these rolls are far from basic: Pesto is mixed into the dough and used as a coating, ensuring maximum flavor in each bite. Best part? The rolls get topped with a duo of Parmesan and mozzarella cheese, which turns into a crispy, frico-like edge as they bake. Serve these cheesy pesto rolls alongside pasta or soup — they're guaranteed to disappear.

Prep
20 mins
Bake
23 to 27 mins
Total
1 hr 30 mins
Yield
12 rolls
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Instructions

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  1. To make the rolls: In a large bowl or the bowl of a stand mixer fitted with the dough hook, stir together the mix, yeast packet, and Parmesan.  

  2. Add the olive oil, pesto, and hot milk. Stir to form a soft, shaggy dough, about 1 minute. If the dough seems dry or stiff, add additional milk, 1 teaspoon at a time, until the dough comes together. Cover and let rest for 5 minutes. 

  3. If working by hand, transfer the dough to a greased surface. With greased hands, knead the dough until it’s smooth and bouncy, about 5 minutes. Scrape up any dough that sticks to the surface, applying more grease to the surface and your hands as needed to prevent sticking. Return the dough to the bowl, then cover and let rest for 5 minutes. 
    If using the stand mixer, mix on low speed for about 5 minutes, until the dough starts to gather around the hook. Shape the dough into a loose ball before covering and allowing it to rest for 5 minutes. 

  4. Preheat the oven to 375°F with a rack in the center. Lightly grease a baking sheet or line with parchment.  

  5. To add the topping: In a medium bowl, place the pesto for topping. Set aside. 

  6. Transfer the dough to a greased surface and divide it into 12 even pieces (about 70g each). Flatten each piece of dough then shape into tight rounds. 

  7. Working with one piece of dough at a time, carefully place each dough ball in the pesto, roll gently to coat, then place on the prepared baking sheet. Repeat with the remaining dough, arranging the rolls in a 4 x 3 pattern so that the edges are barely touching. Cover and let rise for 30 to 35 minutes, or until puffy. 

  8. To bake the pesto rolls: Bake for 15 minutes, or until puffed, set, and just starting to take on color. Carefully remove the baking sheet from the oven, then sprinkle the Parmesan and mozzarella evenly over the rolls. Return the rolls to the oven and continue baking for an additional 8 to 12 minutes, or until the cheese is melted and brown in spots. The internal temperature of the center rolls should reach 190°F when measured with a digital thermometer. 

  9. Remove the rolls from the oven and let cool at least 10 minutes before serving. Serve warm. 

  10. Storage information: These pesto rolls are best enjoyed fresh, the day they’re baked. Store leftovers in an airtight container at room temperature for 1 day; reheat rolls in a foil packet in a 350°F oven until warmed through. 

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