Go Back
Print
A square photo with a blue plate with three pesto rolls and a gold fork to the right.

Pesto Rolls with Garlic Butter

Savory dinner rolls swirlled with a spinach pesto and topped with delicious garlic butter.

Course Bread
Cuisine American
Keyword Dinner rolls, Savory Rolls, Spinach Pesto
Prep Time 20 minutes
Cook Time 40 minutes
Rising Time 1 hour
Servings 12 rolls

Ingredients

  • 1 cup Non-dairy Milk I uced oat milk
  • 2½ teaspoons Active Dry Yeast
  • ¼ cup Sugar
  • 2 Eggs room temperature
  • ¼ cup Plant-Based Butter melted and cooled
  • 1 teaspoon Salt
  • 4½ cups Flour all-purpose

Filling

  • ½ cup Spinach Pesto

Garlic Butter

  • 4 tablespoons Plant-Based Butter
  • 3-4 pods Garlic minced or microplaned
  • ¼ teaspoon Salt

Instructions

  1. In the bowl of a stand mixer, whisk together warm non-dairy milk, sugar, and yeast. Let sit 5-10 minutes to allow the yeast to activate.

  2. Add eggs, melted plant-based butter, salt, and 4 cups of flour to the bowl. Mix until combined, then mix for an additional minute.

  3. Add remaining 1/2 cup of flour, 1/4 cup at a time, and mix with the dough hook. Knead for 5 minutes.

  4. Place the dough in a large greased bowl and cover with a clean kitchen towel. Allow to rise in a warm space until doubled in size, about 30 minutes.

  5. Roll the dough out into a large rectangle roughly 24x15-inches.

  6. Spread the spinach pesto to cover the rectangle and roll up along the short edge of the dough.

  7. Cut into 12 pieces (about 1-1 1/2-inches thick) and place in a greased 9x13-inch baking dish.

  8. Cover with a clean kitchen towel and allow to rise 30 minutes.

  9. Preheat the oven to 350°F and brush the tops with garlic butter just before adding to the oven. Bake 40 minutes, rotating halfway if your oven heats a little too much in one area like mine...

  10. Remove from oven and allow to cool 10 minutes before diving in!