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Pesto Feta Rolls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://lieblingsmahlzeit.com/pesto-feta-rolls-recipe/