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Pesto Mozzarella Rolls

Irresistibly Fluffy Pesto Mozzarella Rolls to Delight Your Tastebuds

Delight in the comforting flavors of homemade Pesto Mozzarella Rolls, perfect for lunch or as an appetizer.
Prep Time 1 hour
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours 30 minutes
Course Lunch
Cuisine Italian
Servings 9 rolls
Calories 200 kcal

Equipment

  • mixing bowl
  • Food Processor
  • baking pan
  • Measuring cups
  • Measuring spoons
  • spatula
  • kitchen towel

Ingredients
  

Dough Ingredients

  • 1 cup milk warm
  • 2 teaspoons active dry yeast ensure frothy
  • 1 tablespoon caster sugar or granulated sugar
  • 2 tablespoons extra virgin olive oil for flavor
  • 1 teaspoon salt essential for structure
  • 3-4 cups all-purpose flour accurate measuring key

Pesto Ingredients

  • 2 cups fresh basil leaves use fresh for best taste
  • ½ cup extra virgin olive oil
  • 2 cloves garlic fresh recommended
  • 1 tablespoon lemon juice adjust to taste
  • to taste salt and pepper essential seasonings

Filling Ingredients

  • 1-1½ cups freshly shredded mozzarella cheese avoid pre-shredded

Instructions
 

Step‑by‑Step Instructions

  • Warm 1 cup of milk until around 110°F (43°C). Pour it into a mixing bowl and sprinkle 2 teaspoons of active dry yeast and 1 tablespoon of caster sugar on top. Stir gently, then let sit for about 5-10 minutes until frothy.
  • Once frothy, add 2 tablespoons of extra virgin olive oil and 1 teaspoon of salt. Gradually mix in 3 to 4 cups of all-purpose flour until a sticky dough forms. Knead for 3-4 minutes until smooth and elastic, then shape into a ball.
  • Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm area until doubled in size, about 1-2 hours.
  • While the dough rises, prepare the pesto by blending 2 cups of fresh basil leaves, ½ cup of extra virgin olive oil, 2 cloves of garlic, the juice of 1 lemon, and a pinch of salt and pepper in a food processor until smooth. Refrigerate until use.
  • After rising, punch down the dough and roll it into a rectangle, about ¼ inch thick. Spread the pesto over the surface and sprinkle 1 to 1½ cups of shredded mozzarella cheese.
  • Tightly roll the dough from one edge into a log and seal the seams. Cut into 9 equal pieces and place cut-side up in a greased 8-inch baking pan.
  • Cover the pan with a towel and let rolls rise for about 1 hour until puffy.
  • Preheat oven to 350°F (180°C). Bake rolls for 25-30 minutes until golden brown and cheese is bubbly. Cool slightly before serving.

Notes

Store leftovers in an airtight container for 3-4 days. For best taste, reheat in oven at 350°F for 10-15 minutes.
Keyword appetizer, baking, comfort food, easy recipe, homemade bread, Pesto Mozzarella Rolls