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Reilly Meehan
By Reilly Meehan

Pesto Pinwheel Rolls

3 steps
Prep:4hCook:30min
Savory rolls lathered with pesto and rolled up cinnamon roll style!
Updated at: Thu, 17 Aug 2023 02:59:55 GMT

Nutrition balance score

Unbalanced
Glycemic Index
73
High
Glycemic Load
38
High

Nutrition per serving

Calories387.1 kcal (19%)
Total Fat16.2 g (23%)
Carbs51.1 g (20%)
Sugars3.3 g (4%)
Protein8.7 g (17%)
Sodium1008.3 mg (50%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet

Instructions

Preparing the Dough

Step 1
-Place the sugar, yeast and warm water in the bowl of a stand mixer and allow the yeast to bloom in a warm spot for at least 10 minutes. -In a small pot, melt the butter then add the milk and salt. Bring to a boil then remove from heat and cool to just above room temperature. -Once the yeast is activated and bubbly, add one egg, the milk mixture and 3 cups of flour, then stir well to combine with a spoon. Add the remaining 3 cups of flour and mix with the dough hook on medium-low speed for 4-6 minutes. The dough should be smooth and elastic but still just a bit sticky -Allow this to proof in a well greased bowl for 2-3 hours or until it has doubled in size.
MixerMixerMix
SpoonSpoon
BowlBowl
waterwater1 cup
active dry yeastactive dry yeast1 packet
granulated sugargranulated sugar2 Tbs
granulated sugargranulated sugar2 Tbs
milkmilk1 cup
whole eggswhole eggs1
flourflour6 cups

Making the Rolls

Step 2
-After the dough has doubled in size, punch it down and place it onto a very lightly floured work surface. -Shape the dough into a rectangle and roll it out until it is about 24 inches wide and 16-20 inches tall. -Evenly smear the pesto all over the dough, leaving about a 1 inch gap without any pesto along the top of the rolled out dough. Roll the dough from bottom to top ensuring you roll very tightly, then using a knife or dental floss, cut the rolls into 2 inch thick pieces and place into a large, well buttered baking dish big enough to fit all the rolls, or use two 9 inch cake pans and place 6 in each. Allow this to proof a second time for about 1 hour. -Turn the oven to 350*, and when hot, bake the rolls for 25-30 minutes or until evenly brown and just cooked through. -To finish the rolls, mix the melted butter with the chili flake and brush all over the tops, then sprinkle with the flakey salt. Enjoy warm!
Rolling pinRolling pin
KnifeKnife
Baking dishBaking dish
pestopesto½ cup
butterbutter2 Tbs
maldon saltmaldon salt2 tspn
Step 3
Tip: you can shape the rolls and proof them in the fridge overnight, covered with plastic wrap, then bake the next day.

Notes

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