Twisted Dinner Rolls with Pesto Recipe

Introduction

These twisted dinner rolls with pesto are a delightful twist on classic bread rolls, bringing a fresh herbal flavor to your table. Soft, buttery, and beautifully shaped, they make a perfect accompaniment to any meal or a delicious snack on their own.

Ingredients

• ¾ cup milk
• 2 tablespoons honey
• 2¼ teaspoons active dry yeast
• 3 large eggs
• 4 cups all-purpose flour
• 1 teaspoon kosher salt
• ¾ cup unsalted butter, room temperature
• ½ cup basil pesto, room temperature

Instructions

1. Step 1: Microwave the milk until warm, about 110℉, roughly 45 seconds. Stir in honey and add the active dry yeast. Let it sit for 5-7 minutes until frothy and the yeast is active.
2. Step 2: Add eggs, flour, and salt to the yeast mixture. Stir until combined, then knead the dough for 5-7 minutes until it springs back when pressed.
3. Step 3: Shape the dough into a ball, tuck the sides underneath, and place it back in the bowl. Let it rise for 1-2 hours until doubled in size.
4. Step 4: Preheat your oven to 375°F. Line two baking sheets with parchment paper.
5. Step 5: Punch down the dough and divide it into two equal portions. Roll each portion into a 12×18-inch rectangle.
6. Step 6: Spread the butter evenly over each rectangle, then spread the basil pesto on top of the butter.
7. Step 7: Cut each rectangle into 10 strips, then twist each strip a few times and tie into a loose knot. Tuck the ends underneath to create neat knots.
8. Step 8: Place the knots on the baking sheets, spacing them about 2 inches apart. Cover with a clean towel and let rise for 30-45 minutes until almost doubled.
9. Step 9: Bake the rolls for 12-15 minutes until lightly browned and hollow sounding when tapped.

Tips & Variations

• For extra flavor, try mixing sun-dried tomato pesto instead of basil pesto for a different twist.
• Make sure the milk is warm, not hot, to avoid killing the yeast and ensure proper rising.
• If you want a glossy finish, brush the rolls with an egg wash before baking.

Storage

Store completely cooled rolls in an airtight container. Place a small piece of parchment between layers to keep moisture balanced and avoid sogginess. Reheat in the oven for a few minutes to refresh them before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Mix it directly with the dry ingredients and reduce the rising time slightly since it activates faster.

Can I freeze these rolls?

Absolutely. Freeze the cooled rolls in an airtight container or freezer bag for up to 2 months. Thaw at room temperature and warm in the oven before serving.

Twisted Dinner Rolls with Pesto Recipe

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★★★★★

4.6 from 109 reviews

Twisted Dinner Rolls with Pesto are soft, flavorful, and perfect for any meal. These rustic knots are made by twisting buttery dough laced with basil pesto, then baked until golden and fluffy. Easy to prepare and ideal for serving warm, they make a delightful addition to dinner or a tasty snack.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 20 minutes
• Yield: 20 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• ¾ cup milk, warmed to about 110℉
• 2 tablespoons honey
• 2¼ teaspoons active dry yeast
• 3 large eggs
• 4 cups all-purpose flour
• 1 teaspoon kosher salt

Filling and Topping

• ¾ cup unsalted butter, room temperature
• ½ cup basil pesto, room temperature

Instructions

1. Activate the yeast: Microwave the milk until warm, about 110℉, which takes around 45 seconds. Stir in the honey until dissolved. In a large bowl or stand mixer bowl, sprinkle the yeast, pour in the warm milk and honey mixture, and let it sit undisturbed for 5-7 minutes until it becomes frothy and active.
2. Make and knead the dough: Add the eggs, flour, and kosher salt to the yeast mixture. Stir to combine, then knead for 5-7 minutes until the dough is elastic and springs back when pressed with your finger.
3. First rise: Shape the dough into a smooth ball by tucking the edges underneath and pinching them together. Place it back in the bowl without oiling, cover, and let it rise for 1-2 hours, or until doubled in size.
4. Prepare baking sheets: Line two regular-sized baking sheets with parchment paper for easy release and clean-up.
5. Shape the rolls: Punch down the risen dough and transfer to a lightly floured surface. Divide it into two equal portions. Roll each into a 12×18-inch rectangle. Evenly spread half of the butter and half of the pesto over each rectangle.
6. Cut and twist: Cut each dough rectangle into 10 strips (20 total). Twist each strip several times for shape, then loosely tie into knots, tucking the ends underneath neatly.
7. Second rise: Arrange the knots on the parchment-lined sheets, spacing them about 2 inches apart. Cover with a clean towel and let rise for 30-45 minutes until nearly doubled in size.
8. Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 12-15 minutes until they are lightly browned and sound hollow when tapped.
9. Cool and store: Let the rolls cool completely before storing them in an airtight container. To prevent sogginess, place parchment paper between layers. Warm before serving if desired.

Notes

• Make sure the milk is warm but not hot to avoid killing the yeast.
• Spacing the rolls about 2 inches apart during the second rise allows them to expand without sticking together.
• Room temperature butter and pesto spread evenly and incorporate better into the dough.
• The rustic look of the knots adds to their charm—imperfections are okay!
• Store in an airtight container with parchment layers to maintain texture.

Keywords: twisted dinner rolls, pesto dinner rolls, homemade bread, basil pesto rolls, buttery rolls, rustic bread knots