Pesto Parmesan Rolls

Instructions

In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine 1 cup warm milk, 1 tablespoon instant dry yeast, and 2 tablespoons granulated sugar. Add in 1/4 cup grated parmesan cheese, 2 tablespoons pesto, 1 tablespoon minced garlic, 1 teaspoon salt and stir until just combined.

Add in 1 large egg, 3 tablespoons salted butter and most of the flour (reserve 1 cup to add in slowly as needed). Turn the mixer on low speed. Once the flour starts to incorporate into the dough, increase the speed to medium. If mixing by hand, stir with a large wooden spoon until you can no longer stir anymore. Then turn it out onto a clean surface and knead the dough by hand.

Slowly add the remaining 1 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. The amount of flour you add in bread making is always an approximation and you should go by feel.

Transfer the dough to a large lightly greased bowl. Cover with a towel and set aside to rise until double and size, about 90 minutes.

Lightly grease a 9x13 pan. Punch down the dough and divide into 12 equal pieces. Roll each piece on a clean surface to form a smooth ball. Place the rolls into the prepared pan in four rows of three. Cover again and set aside to rise until double in size, about 1 hour.

Preheat the oven to 375°F (190°C).Sprinkle the rolls with the remaining 1/4 cup of grated parmesan cheese. Bake the rolls for 12 to 14 minutes or until lightly browned.

Just before the rolls are done baking, combine 1 tablespoon salted butter with 1 tablespoon pesto. Once the rolls are removed from the oven, brush immediately with the pesto butter.

Let the rolls rest in the pan for 15 minutes before removing and transferring them to a wire cooling rack. Serve warm or allow to cool completely. Once cooled completely, store in a plastic bag for 3 to 4 days.

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