Pesto Pinwheel Pull-Apart Rolls

Pesto Pinwheel Pull-Apart Rolls

These warm and savory rolls are super flavorful and delicious, made with a simple Do-It-All Dough from our friends at Bake From Scratch and filled with pesto and cheese. Serve with your favorite sauces like marinara and ranch!
Servings
24 servings
Prep time
30 minutes
Cook time
20 minutes
Passive time
60 minutes

Ingredients

Bake from Scratch’s Do-It-All Dough
Filling
  • 6 oz Pesto (170 g)
  • 1 ½ cups shredded low-moisture Mozzarella Cheese (170 g)
  • 1 cup grated Parmesan Cheese, divided (115 g)
  • Marinara Sauce or Ranch Dip, to serve

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, salt and yeast.
  2. In a medium saucepan, heat milk, ½ cup (120 grams) water, and butter over medium heat until an instant- read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6–7 minutes, stopping to scrape dough hook and sides of bowl. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes-1 hour.
  5. Meanwhile, line a baking sheet with parchment paper and preheat oven to 350°F.
  6. Turn dough out onto a floured surface and gently shape into a rectangle. Roll dough out to an 11 x 17-inch rectangle, dusting with more flour as needed to prevent sticking. Spread pesto evenly over the top of the dough then scatter mozzarella cheese and ½ cup (about 60 grams) of grated parmesan over the pesto.
  7. Starting at one of the long edges, roll the dough into a snug cylinder and turn seam-side down. Cut into 24 ½-inch thick rounds. Place the rounds about ½-inch apart on the prepared baking sheet, spiral sides up. Cover and let rise in a warm, draft- free place (75°F/24°C) until puffed, 20–30 minutes.
  8. Sprinkle with the remaining ½ cup grated Parmesan cheese. Bake until the dough has puffed and begun to brown, about 20 minutes. Let cool slightly then serve warm with marinara sauce or ranch dip.

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