Description
These Pesto Mozzarella Stuffed Dinner Rolls are soft, fluffy, and packed with flavorful pesto and creamy mozzarella pearls. Perfect as a party appetizer or a savory side for dinner, these homemade rolls offer a delightful combination of herbaceous pesto, gooey cheese, and a golden, buttery crust.
Ingredients
Dough:
- 3/4 Cups Milk
- 1/4 Cup Unsalted Butter
- 1/4 Cup Warm Water
- Pinch Sugar
- 1/4 ounce Package Red Star Platinum Yeast
- 1 Large Egg (lightly beaten)
- 3 Cups All Purpose Flour
- 1 teaspoon Kosher Salt
- Olive Oil (for greasing)
Filling:
- 8 ounces Fresh Mozzarella Pearls (room temperature; can use fresh mozzarella round & cut into chunks)
- 1/4 Cup Pesto (room temperature)
Finishing:
- Eggwash: 1 Large Egg + 1 Tablespoon Water (beaten)
- Shredded Parmesan Cheese (optional)
- 2 Tablespoons Melted Butter
- Sea Salt (for sprinkling)
Instructions
- Heat Milk and Butter: In a microwave-safe dish, heat the milk for 1 minute then add the unsalted butter. Let the mixture cool to room temperature.
- Activate Yeast: Combine warm water, sugar, and Red Star Platinum Yeast. Set aside for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough Ingredients: In a large bowl, combine the lightly beaten egg, cooled milk and butter mixture, yeast mixture, kosher salt, and half of the all-purpose flour. Stir to combine.
- Form Dough: Gradually stir in the remaining flour, a tablespoon at a time, until the dough is no longer sticky and comes together in a ball.
- Knead Dough: Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic. Add extra flour as needed to prevent sticking.
- First Rise: Place the kneaded dough in a large bowl lightly coated with olive oil. Drizzle a little olive oil on top of the dough as well, then cover the bowl with a damp towel. Set it in a warm spot and allow the dough to double in size, approximately 90 minutes.
- Divide Dough: Punch down the risen dough and transfer it to a flat surface. Divide the dough into 12 equal portions. The dough will be slightly sticky and elastic at this point.
- Fill Rolls: Flatten each portion and add a dollop of pesto and 6-8 mozzarella pearls to the center. Carefully close the dough around the filling, pinching the edges to seal tightly. Avoid letting oil from the pesto touch the dough edges to ensure proper sealing.
- Second Rise: Place the stuffed rolls seam-side down in a greased 9×13 glass baking dish lined with greased parchment paper. Cover and place in a warm spot, letting rolls double in size again, about 60 minutes.
- Preheat Oven and Prepare Rolls: Preheat your oven to 400ºF (204ºC). Brush the tops of the risen rolls with the egg wash and sprinkle with shredded Parmesan cheese if using.
- Bake Rolls: Bake in the preheated oven for 12-14 minutes or until they turn golden brown on top.
- Finish and Serve: Remove the rolls from the oven and immediately brush them with melted butter. Sprinkle with sea salt and let them rest for 5 minutes before serving to allow flavors to settle.
Notes
- Make sure the milk and butter mixture is cooled before adding yeast and eggs to avoid killing the yeast.
- Keep pesto and mozzarella at room temperature to help maintain the dough’s moisture and ease of filling.
- Seal the rolls tightly to prevent pesto oil from leaking and causing dough not to stick.
- Optional: Sprinkle Parmesan cheese on top of rolls before baking for added flavor and a crispy topping.
- Letting the rolls rest after baking enhances the flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
