Pesto Feta Rolls Recipe

Introduction

Pesto Feta Rolls are a delightful savory treat, perfect for sharing at brunch or as a flavorful snack. Soft, buttery dough is filled with a vibrant pesto mixture, cheeses, spinach, and sun-dried tomatoes, then baked to golden perfection.

Ingredients

• ⅔ cup (163 g) whole milk, warmed to 105°F-115°F
• 5 tablespoons granulated sugar, divided
• 2 teaspoons active dry yeast
• 2 large eggs, room temperature
• 2¾ cups (344 g) all-purpose flour
• 1 teaspoon kosher salt
• ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
• ½ tablespoon unsalted butter, melted
• 1 jar (6.5 ounces) pesto
• 1 cup parmesan cheese, grated
• 4 ounces feta cheese, crumbled
• 1 cup fresh spinach, roughly chopped
• 1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
• 2 cups mozzarella cheese, shredded
• 3 tablespoons butter, melted
• 1 teaspoon garlic, minced
• 1 teaspoon kosher salt
• 1 tablespoon parmesan cheese, grated and sprinkled on top

Instructions

1. Step 1: In a medium bowl, combine the warmed milk and 1 tablespoon of sugar. Sprinkle the yeast over the milk, whisk gently, and let sit until foamy, about 5 minutes.
2. Step 2: Whisk in the eggs until smooth.
3. Step 3: In the bowl of a stand mixer fitted with a dough hook, mix the remaining 4 tablespoons sugar, flour, and kosher salt.
4. Step 4: Add the milk and yeast mixture to the dry ingredients. With the mixer running, add butter pieces one at a time, blending well between each addition.
5. Step 5: Knead the dough on medium speed for 1 minute, then increase to medium-high and knead until soft and coming together, about 5 minutes. Add extra flour, 1 tablespoon at a time, if needed.
6. Step 6: Butter a medium bowl. Place the dough inside and brush the top with melted butter. Cover the bowl with plastic wrap.
7. Step 7: Let the dough rise in a warm, draft-free spot until doubled in size, about 1 hour.
8. Step 8: Punch down the dough and turn it out onto a floured surface. Roll into a 10×15-inch rectangle about ¼-inch thick.
9. Step 9: Spray a 9×13-inch baking dish with nonstick cooking spray.
10. Step 10: Spread the pesto evenly over the rolled dough. Sprinkle parmesan, feta, spinach, sun-dried tomatoes, and mozzarella cheese over the pesto.
11. Step 11: Roll the dough tightly starting from the long edge to form a log.
12. Step 12: Using a sharp knife, cut the dough into 12 equal rolls. Place them cut-side up in the prepared baking dish.
13. Step 13: Cover and let the rolls rise in a warm place until doubled, about 40 minutes.
14. Step 14: While the rolls rise, preheat the oven to 350°F (175°C).
15. Step 15: Bake the rolls uncovered for 30–35 minutes, until golden brown.
16. Step 16: Remove from oven and let cool for 5 minutes.
17. Step 17: In a small bowl, mix melted butter with minced garlic and kosher salt to create a buttery topping.
18. Step 18: Brush the buttery topping over the warm rolls and sprinkle with parmesan cheese before serving.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the pesto mixture before spreading.
• Fresh basil or oregano can be mixed into the filling for an herby twist.
• If you prefer, use sun-dried tomatoes packed in dry form; simply rehydrate in warm water before chopping.
• Use half whole wheat flour for a nuttier taste and added fiber.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a preheated oven at 325°F for 5-8 minutes or microwave briefly until warm. For longer storage, freeze the baked rolls wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface. It will take about 8-10 minutes to develop a soft, elastic dough similar to that made with a mixer.

What type of pesto works best for this recipe?

Traditional basil pesto works wonderfully here, but you can also experiment with sun-dried tomato pesto or arugula pesto for different flavor profiles.

Pesto Feta Rolls Recipe

Print Recipe

★★★★★

5 from 64 reviews

These Pesto Feta Rolls are savory, soft, and packed with flavorful ingredients like pesto, spinach, sun-dried tomatoes, and a rich blend of cheeses including feta, parmesan, and mozzarella. Perfect as a delicious appetizer or a satisfying snack, these homemade rolls are made from scratch with a tender yeast dough, baked to golden perfection, and finished with a buttery garlic topping.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• ⅔ cup (163 g) whole milk, warmed to 105°F-115°F
• 5 tablespoons granulated sugar, divided
• 2 teaspoons active dry yeast
• 2 large eggs, room temperature
• 2¾ cups (344 g) all-purpose flour
• 1 teaspoon kosher salt
• ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
• ½ tablespoon unsalted butter, melted (for bowl and brushing)

Filling and Toppings

• 1 jar (6.5 ounces) pesto
• 1 cup parmesan cheese, grated
• 4 ounces feta cheese, crumbled
• 1 cup fresh spinach, roughly chopped
• 1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
• 2 cups mozzarella cheese, shredded
• 3 tablespoons butter, melted (for topping)
• 1 teaspoon garlic, minced (for topping)
• 1 teaspoon kosher salt (for topping)
• 1 tablespoon parmesan cheese, grated and sprinkled on top

Instructions

1. Prepare the yeast mixture: In a medium bowl, combine the warm milk (105°F-115°F) with 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to blend. Allow this mixture to sit for about 5 minutes until the yeast becomes foamy, indicating it is active.
2. Add eggs: Whisk in the 2 room-temperature eggs into the yeast mixture until smooth.
3. Combine dry ingredients: In the bowl of a stand mixer fitted with the dough hook, mix the remaining 4 tablespoons of sugar, the flour, and salt.
4. Incorporate wet ingredients and butter: With the mixer running on low, slowly add the milk and egg mixture. Then add the softened butter, one piece at a time, allowing each piece to incorporate fully before adding the next.
5. Knead the dough: Knead on medium speed for 1 minute, then increase to medium-high speed and continue kneading until the dough is soft and elastic, about 5 minutes. If necessary, add up to 2 additional tablespoons of flour to bring the dough together.
6. First rise: Lightly butter a medium bowl. Place the dough in the bowl and brush the top with melted butter. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until doubled in size, about 1 hour.
7. Prepare baking dish and roll dough: Spray a 9×13-inch baking dish with nonstick cooking spray. Punch down the risen dough and turn it out onto a floured surface. Roll the dough into a 10×15-inch rectangle, about ¼-inch thick.
8. Add the filling: Spread the pesto evenly over the dough rectangle. Sprinkle with parmesan cheese, crumbled feta, chopped spinach, chopped sun-dried tomatoes, and shredded mozzarella cheese.
9. Roll up and slice: Starting on the long edge, roll the dough tightly into a log. Using a sharp knife, slice the log into 12 equal rolls.
10. Second rise: Arrange the rolls cut side up in the prepared baking dish. Cover loosely and let them rise in a warm place until doubled in size, about 40 minutes.
11. Preheat oven: While the rolls are rising, preheat the oven to 350°F (175°C).
12. Bake: Bake the rolls uncovered for 30-35 minutes until golden brown and cooked through.
13. Cool slightly: Remove the rolls from the oven and allow them to cool for about 5 minutes in the pan.
14. Prepare butter topping: In a small bowl, combine 3 tablespoons melted butter with minced garlic and 1 teaspoon kosher salt.
15. Finish and serve: Brush the garlic butter mixture generously over the warm rolls and sprinkle with 1 tablespoon of grated parmesan cheese before serving.

Notes

• If the dough is sticky, add flour one tablespoon at a time to achieve the right consistency.
• Make sure the milk temperature is between 105°F and 115°F to properly activate the yeast without killing it.
• Let the rolls rest after baking for a few minutes to make slicing easier and to let flavors meld.
• You can substitute fresh basil pesto with store-bought or homemade for best flavor.
• For extra flavor, consider adding a pinch of crushed red pepper or herbs like oregano into the filling.

Keywords: pesto rolls, feta rolls, savory rolls, pesto bread, stuffed bread rolls, Italian rolls, homemade bread