Pesto Rolls

1. 1

   Place water, milk, egg, melted butter, sugar and salt in a KitchenAid mixer bowl. Add 4 cups of flour on top of the liquid mixture, sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic, adding additional flour as needed (you'll mix for approximately 5-7 minutes). Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise in a warm area until doubled in size, approximately 1 hour.

2. 2

   Note: I've found that if I preheat oven to 200 F while the dough is kneading, then turn the oven off when kneading is complete and stick my covered bowl into the oven with the oven door cracked open a bit, the dough will rise quicker.

3. 3

   Turn dough onto a lightly floured surface and roll it into a rectangle that's slightly larger than a 9x13 pan. Spread surface evenly with pesto and sprinkle shredded Parmesan cheese on top. Beginning with the long side, roll dough into a log and pinch the seam to seal. Cut into equal thickness slices and place them in a greased muffin tin or a greased baking dish.

4. 4

   Cover with a damp towel and allow to rise for 30 minutes. Preheat oven to 375 F. Bake in preheated oven for 15 minutes or until golden brown.

5. 5

   Recipe adapted from Savory Sweet Life.

* Per serving · 4 servings · Values may vary.

No additional tips available.