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.
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.