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Parmesan Pesto Skillet Rolls

These Parmesan pesto skillet rolls are soft, tender and fluffy, and filled and topped with cheese and pesto. They're perfect to bake and serve as a savory side dish or on their own!
Parmesan Pesto Skillet Rolls
Yield 12 rolls

Ingredients

  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/2 cup warm water (110-115°F)
  • 1/2 cup warm milk (110-115°F)
  • 1/4 cup plus 2 tablespoons pesto (divided)
  • 2 tablespoons granulated sugar
  • 4 tablespoons olive oil (divided)
  • 1 teaspoon table salt
  • 1 large egg
  • 3 1/4 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese (plus more for topping)
  • 5 ounces shredded Asiago cheese
  • Chopped fresh basil leaves (for topping)

Instructions

  • In a large bowl or bowl of a stand mixer, combine yeast and warm water. Let sit 5 to 10 minutes until yeast dissolves.
  • Meanwhile, in a separate large bowl, whisk warm milk, 2 tablespoons pesto, sugar, 1 tablespoon olive oil, salt and egg until combined.
  • Add milk-pesto mixture to yeast mixture; stir to combine. Add 3 cups flour and Parmesan cheese; stir until a dough forms.
  • Use dough hook on low speed to knead dough 8 to 10 minutes, adding just enough of remaining flour, 1 tablespoon at a time, until a smooth, soft and only slightly sticky dough forms (it should pull away from sides of bowl).
    OR, knead dough by hand on a floured surface 10 to 12 minutes, adding just enough of remaining flour 1 tablespoon at a time until a smooth, soft and only slightly sticky dough forms (it should no longer stick to your hands like gum).
  • Shape dough into a ball and place in a large bowl (the stand mixer bowl is fine); cover with plastic wrap and let rise in a warm place 1 to 1½ hours until doubled.
  • Meanwhile, brush bottom and sides of a 12-inch cast-iron or other oven-safe skillet with 2 tablespoons olive oil.
  • Preheat oven to 350°F.
  • Punch down dough and divide into 12 equal pieces. Roll each piece into a ball, then space evenly in oiled skillet. Sprinkle shredded Asiago cheese between rolls, then spoon remaining ¼ cup pesto between rolls. Brush tops of rolls with remaining 1 tablespoon olive oil. Cover skillet with plastic wrap and let rise 30 minutes until rolls are puffy and nearly doubled.
  • Uncover rolls and bake 30 minutes until tops of rolls are golden brown. Sprinkle with grated Parmesan cheese and chopped fresh basil. Serve warm.

Notes