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Pesto Rolls

Yield: makes 1 dozen


  • Pillsbury Hot Roll Mix
  • 1 cup hot water, 120 degrees F
  • 2 Tbsp unsalted butter, softened
  • 1 large egg, room temperature
  • 1/3 cup pesto


  • Follow directions for box mix.  Combine dry ingredients of roll mix with included yeast packet.
  • In the bowl of stand mixer with a hook attachment, combine dry ingredients with water, butter, and egg.  Mix until dough pulls away from sides of bowl.  Turn dough out onto a lightly floured surface and knead for a couple minutes until dough is smooth.
  • Cover dough in greased bowl.  Let rest for 5 minutes.
  • Roll dough out to a 15×10” rectangle.  Spread 1/3 cup of pesto evenly over the dough.  Starting with the shorter side, roll up tightly, pressing edges to seal.
  • Cut log into 12 equal slices.  Place cut side down on a greased 13×9” pan.  Cover loosely with plastic wrap and let rise for 30 minutes.
  • Preheat oven to 375 degrees F.  Uncover rolls.  Bake for 20-30 minutes until golden brown.