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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/twisted-dinner-rolls-with-pesto-recipe/