Parmesan Pesto Swirl Rolls Recipe - Food Fanatic

Parmesan Pesto Swirl Rolls Recipe

      12 Servings


  • 3 cups All-Purpose Flour
  • 2 1/4 teaspoons Instant Yeast
  • 1 1/2 teaspoons Salt
  • 2 Eggs, divided
  • 3 tablespoons Unsalted Butter, unsalted
  • 1 cup Milk, very warm but not hot
  • 1/2 cup Pesto
  • 1/4 cup Sundried Tomatoes, finely chopped
  • 1/2 cup Grated Parmesan Cheese, divided


  1. In the bowl of a stand mixer fitted with a dough hook, whisk together flour, yeast and salt.
  2. With mixer running on low speed, add 1 egg and butter then slowly pour in milk.
  3. Once incorporated, increase speed to medium and continue kneading dough for 10 minutes until dough is smooth and elastic.
  4. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Rise at warm room temperature until doubled in size, 1 1/2 - 2 hours.
  5. Remove dough from bowl to a lightly oiled work surface.
  6. Deflate the dough then roll it to a 12x18-inch rectangle.
  7. Spread dough with pesto up to 1-inch all around. Sprinkle sun dried tomatoes over pesto then sprinkle on 1/4 cup parmesan cheese.
  8. Starting from the one long edge, tightly roll into a log. Pinch seam together to seal.
  9. Cut log into 12 even pieces and place on a parchment lined baking sheet.
  10. Cover lightly with plastic wrap and rest at warm room temperature for 1 hour or until puffed.
  11. Preheat oven to 350°F.
  12. Whisk remaining egg with a teaspoon water. Gently brush rolls with egg wash and sprinkle tops evenly with remaining parmesan cheese.
  13. Bake in preheated oven 22-25 minutes, until golden brown and baked through. Serve immediately.
Parmesan pesto swirl rolls photo