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Mini Pesto Rolls with Gruyere and Parmesan Recipe

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4.1 from 7 reviews

These Mini Pesto Rolls are soft, fluffy bread swirled with aromatic basil pesto and loaded with melty gruyere cheese, then topped with parmigiano reggiano and cracked black pepper. Perfect as an appetizer or snack, these savory rolls feature a tender homemade yeast dough with a rich, cheesy herb filling. The dough is kneaded and allowed to rise twice for ideal texture before being baked to a golden brown. The quick pesto spread after baking adds a fresh, vibrant finish, making every bite deliciously flavorful.

  • Total Time: 2 hours 7 minutes
  • Yield: 24 servings

Ingredients

For the Dough

  • ¾ cup whole milk
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons white sugar
  • 8 tablespoons salted butter (room temperature)
  • 3 eggs (room temperature)
  • 4 ½ cups all purpose flour (540 grams)
  • 1 teaspoon salt

For the Filling

  • ¾ cup basil pesto (homemade or store-bought)
  • 1 cup gruyere cheese (grated)

For the Topping

  • ¼ cup basil pesto
  • ½ cup parmigiano reggiano cheese (grated)
  • Black pepper to taste

Instructions

  1. Bring ingredients to room temperature: Take out the butter and eggs to let them come to room temperature for better incorporation into the dough.
  2. Activate yeast: Heat the milk until warm (105℉ – 110℉). Add the warm milk, active dry yeast, and sugar to a mixing bowl. Let sit for 5-10 minutes until foamy.
  3. Prepare dry ingredients: Combine the flour and salt in a separate bowl and set aside.
  4. Combine wet ingredients: Add softened butter and eggs to the yeast mixture. Mix on low speed until eggs are incorporated. Butter will not fully blend at this stage, which is normal.
  5. Incorporate flour: Add the flour and salt mixture to the mixing bowl in three additions. After each addition, scrape down the bowl sides and mix on low until fully incorporated.
  6. Knead the dough: Switch to the dough hook and knead on low speed for 5 minutes until a sticky but cohesive dough forms.
  7. First rise: Spray a large bowl with cooking spray. Transfer dough to bowl, cover, and let rise for 1 hour. At 30 minutes, perform stretch and fold technique to improve texture, then return dough to bowl and continue rising.
  8. Prepare baking pan: Spray a 9×13 inch or ¼ sheet pan with cooking spray and set aside.
  9. Roll out dough: Turn risen dough onto a floured surface and roll into a 12 x 18 inch rectangle. Rest dough for 10 minutes if resistant to rolling.
  10. Add filling: Spread ¾ cup basil pesto evenly over the dough. Sprinkle 1 cup grated gruyere cheese on top.
  11. Cut and shape rolls: Use a pizza cutter to slice the dough into 12 vertical strips, then cut these in half horizontally to make 24 strips. Roll each strip tightly and place in prepared pan.
  12. Second rise: Cover mini rolls and allow them to rise for 30 minutes while preheating oven to 350 ℉.
  13. Bake: Bake rolls uncovered for 22-25 minutes until tops are lightly golden brown.
  14. Add topping: Remove rolls from oven and immediately spread ¼ cup basil pesto over the warm rolls.
  15. Finish topping: Sprinkle ½ cup grated parmigiano reggiano cheese over pesto. Add cracked black pepper to taste.

Notes

  • Bringing butter and eggs to room temperature helps them incorporate more smoothly into the dough.
  • Use a kitchen thermometer to ensure milk is warmed to the ideal temperature (105℉ – 110℉) for yeast activation.
  • The stretch and fold technique during the first rise improves the dough’s structure and results in fluffier rolls but is optional.
  • If dough resists rolling, let it rest for 10 minutes to relax the gluten instead of forcing it.
  • The pizza cutter makes it easy to cut uniform strips for mini rolls.
  • The rolls are best enjoyed fresh the same day but can be refrigerated and gently reheated.
  • You can use homemade or store-bought pesto based on preference.
  • Adjust black pepper amount according to taste for a mild or more peppery finish.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian

Find it online: https://dishiary.com/mini-pesto-rolls-with-gruyere-and-parmesan-recipe/