Basil is one of my very favorite things to grow. It’s easy, add a burst of flavor to your foods, and let’s not forget pesto! We make a lot of pesto during the summers to keep in the freezer for using all through the year.

One of my very favorite things to add pesto to is these Pesto Dinner Rolls! The recipe calls for about 1/2 a cup of pesto, but I have been known to pack quite a bit more into these rolls!

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How to Make Pesto Dinner Rolls

 

To make these pesto dinner rolls you will need:

1 cup milk- whole, raw goat milk is what I use!
1 egg
1/2 cup butter
1-2 T honey
1/2 tsp salt
4-5 cups flour (I use half all purpose and half whole white wheat)
2 1/4 tsp yeast (or 1 package of yeast)
1/2 cup pesto
up to 1/2 cup grated Parmesan cheese

Warm milk, butter and honey until the butter melts.

Place the egg in your mixing bowl and whisk slightly.

Add the milk mixture. Add 4 cups of flour, salt and the yeast.

Using the dough hook knead the dough until smooth and elastic, adding additional flour if needed.

Place dough in a greased bowl covered with a towel and allow to rise until doubled (about an hour).

 

pesto dinner rolls 1

 

Turn dough out and pat into a large rectangle. Spread the pesto all over the surface and sprinkle with Parmesan cheese.

Starting with the long side roll the dough and pinch closed the seam.

Cut 1-1.5 inch slices and place in muffin tins, cut side up.

You can also place the rolls, cut side up, side by side on a baking tray.

Cover with a towel and allow to rise for 30 minutes. Preheat your oven to 375 F and bake for 20 minutes or until golden brown. Brush tops with butter if desired.

 

pesto dinner rolls 2

 

Related Recipe: Sweet Potato Dinner Rolls

These dinner rolls make a wonderful addition to most meals and are a great way to get in some extra pesto goodness! Let me know if you try them! Here’s a printable recipe:

Pesto Dinner Rolls

Pesto Dinner Rolls

Ingredients

  • 1 cup milk
  • 1 egg
  • 1/2 cup butter
  • 1-2 T honey
  • 1/2 tsp salt
  • 4-5 cups flour ( I use half all purpose and half whole white wheat)
  • 2.25 tsp yeast
  • 1/2 cup pesto
  • up to 1/2 cup Parmesan cheese

Instructions

Warm milk, butter and honey until the butter melts.

Place the egg in your mixing bowl and whisk slightly. Add the milk mixture.

Add 4 cups of flour, salt and the yeast. Using the dough hook knead the dough until smooth and elastic, adding additional flour if needed.

Place dough in a greased bowl covered with a towel and allow to rise until doubled (about an hour).

Turn dough out and pat into a large rectangle. Spread the pesto all over the surface and sprinkle with Parmesan cheese.

Starting with the long side roll the dough and pinch closed the seam.

Cut 1-1.5 inch slices and place in muffin tins, cut side up. You can also place the rolls, cut side up, side by side on a baking tray.

Cover with a towel and allow to rise for 30 minutes.

Preheat your oven to 375 F and bake for 20 minutes or until golden brown.

Brush tops with butter if desired.