Description
Pesto feta rolls offer a Mediterranean-inspired twist on classic bread, blending herbaceous basil pesto with tangy crumbled feta inside delicate, golden-brown dough. Savory spirals promise a delightful journey through Italian flavors that will transport you to sun-drenched coastal kitchens.
Ingredients
Scale
Main Ingredients:
- 2¾ cups (344 g) all-purpose flour
- 2 large eggs, room temperature
- 1 jar (6.5 ounces) pesto
- 2 cups mozzarella cheese, shredded
- 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
Liquid and Dairy Ingredients:
- ⅔ cup (163 g) whole milk, warmed to 105°F-115°F
- ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
- ½ tablespoon unsalted butter, melted
- 3 tablespoons butter, melted
Seasoning and Flavor Enhancers:
- 5 tablespoons granulated sugar, divided
- 2 teaspoons active dry yeast
- 1 teaspoon kosher salt
- 1 teaspoon garlic, minced
- 1 tablespoon parmesan cheese, grated and sprinkled on top
Instructions
- Activate the yeast by combining warm milk (110°F/43°C) with sugar in a medium bowl, then sprinkle active dry yeast over the surface and whisk until fully integrated. Allow the mixture to rest for 5 minutes until it becomes frothy and bubbly.
- Whisk eggs into the yeast mixture thoroughly, creating a smooth, uniform liquid base.
- In a stand mixer bowl equipped with a dough hook, blend the remaining sugar, all-purpose flour, and salt together until well combined.
- Gradually pour the liquid yeast mixture into the dry ingredients while mixing at low speed. Slowly incorporate butter pieces, ensuring each addition is fully absorbed before adding the next. Knead the dough at medium speed for 1 minute, then increase to medium-high for 5-7 minutes until the dough becomes soft and elastic.
- Prepare a separate bowl by lightly coating it with melted butter. Transfer the dough to this bowl, brushing its surface with additional melted butter. Cover completely with plastic wrap.
- Place the covered dough in a warm, draft-free area and allow it to rise for 60-75 minutes, or until it doubles in volume.
- Deflate the dough gently, then transfer to a lightly floured surface. Roll out into a rectangular shape approximately 10 x 15 inches (25 x 38 centimeters), maintaining a ¼-inch (0.6 centimeters) thickness.
- Coat a 9 x 13 inch (23 x 33 centimeters) baking dish with non-stick cooking spray to prevent sticking.
- Spread a uniform layer of pesto across the rolled dough, then evenly distribute parmesan cheese, feta cheese crumbles, fresh spinach leaves, sun-dried tomato slices, and mozzarella cheese shreds.
- Beginning from the longest edge, tightly roll the dough into a compact log. Using a sharp knife, slice the log into 12 equal-sized rolls.
- Arrange the rolls snugly within the prepared baking dish, leaving slight spacing for expansion. Cover and let rise in a warm location for 35-40 minutes until nearly doubled in size.
- Preheat the oven to 350°F (175°C) during the final rising period.
- Bake the uncovered rolls for 32-35 minutes until they achieve a rich golden-brown color.
- Create a garlic butter topping by blending melted unsalted butter with finely minced garlic and sea salt. Brush generously over the warm rolls immediately after baking.
- Finish by sprinkling additional grated parmesan cheese over the top, enhancing the flavor profile and visual appeal.
Notes
- Activate yeast by mixing warm milk and sugar, creating a frothy foundation for these aromatic rolls.
- Blend wet ingredients smoothly, ensuring eggs incorporate perfectly into the yeast mixture for a silky texture.
- Combine dry ingredients systematically in stand mixer, setting the stage for a perfectly balanced dough.
- Knead dough strategically, watching for soft, elastic consistency that promises tender, pillowy rolls.
- Allow dough to rise undisturbed in warm environment, transforming simple ingredients into a puffy, promising canvas.
- Layer vibrant fillings like pesto, cheeses, and sun-dried tomatoes, transforming ordinary rolls into gourmet delights.
- Roll and slice with precision, creating uniform spirals packed with Mediterranean-inspired flavors.
- Rise again before baking, letting rolls expand and develop complex, rich characteristics.
- Bake until golden brown, filling kitchen with irresistible herbal and cheesy aromas.
- Finish with garlic butter and parmesan sprinkle, elevating these rolls from delicious to absolutely extraordinary.
- Prep Time: 1 hour 45 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 113
- Sugar: 0.1 g
- Sodium: 167 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: <1 g
- Cholesterol: 20 mg