Three pesto rolls in front of a ceramic bowl of rolls.
Breads

Garlic Pesto Rolls

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These garlic-infused rolls, layered with pesto and topped with a sprinkle of Parmesan, are so irresistible you might fill up on them before dinner is even served. With their golden, craggy edges and a soft, garlicky, pesto-filled center, these rolls are sure to be a hit at any meal.

A stack of garlic pesto rolls on a ceramic bowl

My kids love pesto, and every summer, I grow an abundance of basil to stock the freezer with homemade pesto. I am always looking for new ways to use it and rolls seemed like a clear winner. The last time I made these, my kids devoured them, and the pesto rolls quickly became the star of the meal.

Ingredients

  • Pesto: Use your favorite pesto for these roll. Homemade pesto is so simple to make, here is my quick and simple recipe to get you started.
  • Pizza Dough: The base for these rolls is a straightforward pizza dough. If you’re short on time, store-bought dough works as a substitute, but it won’t have the same garlic infusion as this recipe. You’ll need 1 pound of dough for this recipe.
  • Garlic: My pesto doesn’t include garlic in it, but it is essential to complex flavors of these rolls. This recipe uses a garlic-infused oil in both the dough and brushed on top. To make it, simply combine minced garlic with olive oil and let it sit for at least 20 minutes.
  • Parmesan: A sprinkle of parmesan on top of the rolls adds a burst of flavor and a delightful texture to these rolls

See recipe card for quantities.

Layers of Pesto

This garlic pesto rolls are relatively simple to make, but can get messy when shaping.

A large rectangle of dough with pesto spread across it
  1. Roll out the dough into a large rectangle and spread the pesto evenly across the top.
A log of dough cut into pieces
  1. Roll the dough into a log and cut into 12 equal pieces.
Unbaked garlic pesto rolls on parchment paper
  1. The tricky step: stretch each piece and tie into a knot as best you can.

Hint: If the dough resists tying into a knot, you can simply seal the bottom end and place it in the muffin tin, sealed side down. Some of my pieces tie easily, while others didn’t—and once they’re baked, I can never tell the difference!

Shortcuts

This recipe can be as simple or elaborate as you want it to be. You can make your own pesto and dough from scratch or use store options bought options or a combination of both. If you opt for store-bought pizza dough, there will only be garlic oil on the top, so you can halve the amount called for in the recipe.

Equipment

My pizza dough recipe can be made in the food process or a stand mixer for connivence, but it can also be prepared by hand.

The rolls are baked in a standard muffin tin, which helps them hold their shape and gives them a beautifully crispy bottom.

unbaked garlic pesto rolls in a muffin tin

Storage

These rolls are best enjoyed fresh on the day they’re made. However, they will stay delicious for 2-3 days if stored in an airtight container at room temperature.

A pile of pesto garlic knots

Garlic Pesto Rolls

A garlic-infused roll with layers of pesto, topped with a sprinkle of Parmesan. You’ll love the craggy edges on the outside, giving way to a soft, chewy center.
Prep Time 30 minutes
Proofing Time 1 hour
Total Time 1 hour 30 minutes
Course Side Dish
Servings 12 rolls

Equipment

  • Standard Muffin Tin
  • Food Processor or Stand Mixer

Ingredients
  

  • 2 Garlic Cloves minced
  • 1 1/2 tablespoons Olive Oil
  • 1 teaspoon dry active yeast
  • 2 cups All Purpose Flour
  • 3/4 cup warm water
  • 1/2 teaspoon salt

Instructions
 

Make the Dough

  • Infuse the Oil: Combine the minced garlic and olive oil in a small bowl. Let sit for at least 20 minutes to infuse.
  • Proof the Yeast: In a separate bowl, combine the yeast and warm water. Let sit for about 5 minutes or until bubbly.
  • Combine Flour, Salt, and Olive Oil: In the food processor, pulse together the salt and flour together. Add 1 tablespoon of the garlic oil and pulse until combined.
  • Add the Water and Yeast: With the food processor running, slowly pour in the water and yeast mixture. Mix until a ball forms. Knead a few times on the counter to form a smooth ball.
  • Proof: Place the dough ball in a lightly oiled bowl and cover. Let it rise until doubled in size, about an hour.

Assemble and Back

  • Prepare the pans: Preheat the oven to 425℉. Grease a standard 12 cup muffin tin.
  • Roll out the Dough: On a lightly floured surface, roll the dough into a large rectangle, about 1/2 inch thick. Spread the pesto evenly across the dough.
  • Shape the Rolls: Roll the dough into a log and cut it into 12 equal pieces. Stretch each piece out slightly, then tie it into a knot. If the dough resists, seal one end and place the roll sealed-side down into the prepared muffin tin.
  • Coat with Oil: Brush each roll with the remaining garlic oil and sprinkle with Parmesan cheese.
  • Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before serving.

Notes

Short on time? Use 1 pound of store-bought pizza dough.
Pesto Tip: Check out my quick and easy homemade pesto recipe.
Shaping Hack: If tying the knots is tricky, simply seal the bottom of each roll and place it in the muffin tin sealed-side down.
Storage: These rolls are best enjoyed fresh from the oven but can be stored in an airtight container at room temperature for 2-3 days.
Keyword Garlic Pesto Roll

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