Pesto Feta Rolls

Pesto Feta Rolls: A Deliciously Savory Treat

If you’re looking for a savory treat that combines the rich flavors of pesto, feta, and sun-dried tomatoes, these Pesto Feta Rolls are a must-try. Perfect for brunch, a side dish, or a snack, these rolls are packed with Mediterranean flavors and a cheesy, garlicky goodness that’s hard to resist. Here’s a detailed guide to making these delightful rolls.

Ingredients

Dough:

• ⅔ cup (163 g) whole milk, warmed to 105°F-115°F 🥛
• 5 tablespoons granulated sugar, divided 🍚
• 2 teaspoons active dry yeast 🍞
• 2 large eggs, room temperature 🥚🥚
• 2¾ cups (344 g) all-purpose flour 🌾
• 1 teaspoon kosher salt 🧂
• ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature 🧈
• ½ tablespoon unsalted butter, melted 🧈

Filling:

• 1 jar (6.5 ounces) pesto 🌿
• 1 cup parmesan cheese, grated 🧀
• 4 ounces feta cheese, crumbled 🧀
• 1 cup fresh spinach, roughly chopped 🥬
• 1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped 🍅
• 2 cups mozzarella cheese, shredded 🧀

Garlic Butter Topping:

• 3 tablespoons butter, melted 🧈
• 1 teaspoon garlic, minced 🧄
• 1 teaspoon kosher salt 🧂
• 1 tablespoon parmesan cheese, grated and sprinkled on top 🧀

Instructions

1. Prepare the Dough

• Combine the Ingredients: In a medium bowl, mix the warmed milk and 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk until blended. Let the mixture sit until the yeast is foamy, about 5 minutes.
• Add the Eggs: Whisk the eggs into the yeast mixture until smooth.
• Mix the Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook attachment, combine the remaining 4 tablespoons of sugar, flour, and salt.
• Incorporate Wet Ingredients: Slowly add the milk mixture to the flour mixture. With the mixer running, add butter, one piece at a time, blending well between additions. Knead the dough on medium speed for 1 minute, then increase the speed to medium-high and knead until the dough is soft, about 5 minutes. If the dough doesn’t come together, add more flour, one tablespoon at a time.

2. Let the Dough Rise

• Butter the Bowl: Brush a medium bowl with melted butter. Place the dough in the bowl and brush the top with the remaining melted butter. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has doubled in size, about 1 hour.

3. Assemble the Rolls

• Prepare the Dough: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a 10×15-inch rectangle (about ¼-inch thick).
• Prepare the Baking Dish: Spray a 9×13-inch baking dish with nonstick cooking spray.
• Add the Filling: Spread the pesto evenly over the rolled-out dough. Top with parmesan, feta, spinach, sun-dried tomatoes, and mozzarella.
• Roll and Cut: Tightly roll the dough starting from the long edge. Using a sharp knife, cut the log into 12 rolls. Place them into the prepared baking dish. Let the rolls rise in a warm place until doubled in size, about 40 minutes.

4. Bake the Rolls

• Preheat the Oven: While the rolls are rising, preheat the oven to 350°F (175°C).
• Bake: Bake the rolls uncovered for 30-35 minutes. Once baked, remove them from the oven and let them cool for 5 minutes.

5. Add the Garlic Butter Topping

• Prepare the Topping: In a small bowl, combine the melted butter with minced garlic and salt. Brush the topping over the warm rolls and sprinkle with parmesan cheese.

Enjoy!

Serve these Pesto Feta Rolls warm for the best experience. They are perfect for sharing with family and friends or as a special treat for yourself.

Recipe Summary

• Prep Time: 1 hour 45 minutes
• Cooking Time: 30-35 minutes
• Total Time: 2 hours 20 minutes
• Servings: 12 rolls

These Pesto Feta Rolls are not only delicious but also a great way to impress your guests with a homemade baked good that’s bursting with flavor. Enjoy!

Pesto Feta Rolls

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• Author: Dulcia
• Total Time: 2 hours 20 minutes
• Yield: 12 1x

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Ingredients

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Dough:

⅔ cup (163 g) whole milk, warmed to 105°F-115°F 🥛
5 tablespoons granulated sugar, divided 🍚
2 teaspoons active dry yeast 🍞
2 large eggs, room temperature 🥚🥚
2¾ cups (344 g) all-purpose flour 🌾
1 teaspoon kosher salt 🧂
½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature 🧈
½ tablespoon unsalted butter, melted 🧈
Filling:

1 jar (6.5 ounces) pesto 🌿
1 cup parmesan cheese, grated 🧀
4 ounces feta cheese, crumbled 🧀
1 cup fresh spinach, roughly chopped 🥬
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped 🍅
2 cups mozzarella cheese, shredded 🧀
Garlic Butter Topping:

3 tablespoons butter, melted 🧈
1 teaspoon garlic, minced 🧄
1 teaspoon kosher salt 🧂
1 tablespoon parmesan cheese, grated and sprinkled on top 🧀

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Instructions

1️⃣ In a medium bowl, combine the warmed milk and 1 tablespoon sugar. Sprinkle yeast over the milk and whisk to blend. Let sit until the yeast is foamy, about 5 minutes. 🥣

2️⃣ Add the eggs to the yeast mixture and whisk until smooth. 🥄

3️⃣ In the bowl of a stand mixer with a dough hook attachment, combine the remaining 4 tablespoons sugar, the flour, and the salt. 🍚

4️⃣ Add the milk mixture to the flour mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions. Knead on medium speed for 1 minute. Increase the speed to medium-high and knead until the dough is soft, about 5 minutes. (Add more flour, a tablespoon at a time, if the dough doesn’t come together.) 🍞

5️⃣ Brush a medium bowl with some melted butter. Place the dough in the bowl and brush the top with the remaining melted butter. Cover with plastic wrap. Let the dough rise in a warm, draft-free area until doubled in size, about 1 hour. ⏳

6️⃣ Once the dough has risen, punch it down, turn it out onto a floured surface, and roll it into a 10×15-inch rectangle (about ¼-inch thick). 🔄

7️⃣ Spray a 9×13-inch baking dish with nonstick cooking spray. 🧴

8️⃣ Spread the pesto over the dough. Top with parmesan, feta, spinach, sun-dried tomatoes, and mozzarella. 🌿🧀

9️⃣ Roll the dough up tightly, starting on the long edge. Using a very sharp knife, cut the log into 12 rolls. Place them into the prepared baking dish. Let rise in a warm place until doubled in size, about 40 minutes. 🔪

🔟 While the rolls are rising, preheat the oven to 350°F (175°C). 🔥

1️⃣1️⃣ Bake uncovered for 30-35 minutes. Remove the rolls from the oven and let them cool for 5 minutes. ⏳

1️⃣2️⃣ To make the butter topping, combine the melted butter with the garlic and salt in a small bowl. Brush the buttery topping over the warm rolls and sprinkle with parmesan cheese. Serve warm. 🍞🧄

Enjoy your delicious Pesto Feta Rolls! 😋

• Prep Time: 1 hour 45 minutes
• Cook Time: 30-35 minutes