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!
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
In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, salt and yeast.
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.
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.
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.
Meanwhile, line a baking sheet with parchment paper and preheat oven to 350°F.
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.
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.
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.