This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.
These pesto cheddar dinner rolls are the savory muffin-tin appetizer you didn’t know you needed. They feel cozy and festive for the holidays. A soft yeast dough is rolled with pesto and white cheddar, and when it bakes and melts, it’s a herby cozy dinner roll that gives the same comforting feel as our pizza rolls and jalapeño cheddar rolls.
The edges are slightly crisp, while the centers stay fluffy and packed with melty cheese…they’re impossible to just eat one!
They make for a party, casual dinner, or when you want something cozy and carb-y. These rolls are guaranteed to go fast. They’re the kind of baked good that is simple, delicious, and impressive.
What You’ll Need
For the yeast dough:
- Milk
- Sugar
- Salt
- Butter
- Quick-rise yeast
- Warm water
- Eggs
- Flour
For the cheesy pesto filling:
- Jar of pesto sauce
- White cheddar cheese
How to make Pesto Cheddar Dinner Rolls, Step by Step
Step 1: Making the Dough
The star of these pesto cheddar rolls is the homemade dough. It’s soft and has that fresh, warm yeast flavor that is irresistible.
Warm butter, milk, and sugar. First, heat the butter, milk, and sugar in a small saucepan until the ingredients are fully dissolved. Set it aside and let it cool down for a few minutes. If the mixture is too hot, it will kill the yeast.
Activate the yeast. While the butter mixture is cooling, add warm water and quick-rise yeast to the bowl of a stand mixer. Let the yeast bloom for 4 minutes. Then add the milk mixture, egg, and 2 1/2 cups of flour. Using the dough hook attachment, mix the ingredients on speed 2 for 3 minutes.
Mix in the flour mixture. Then, add the rest of the flour, 3/4 cup of flour to the mixture and knead the dough on speed 2 for 5 more minutes. The dough should be well combined, dense, but still a bit bouncy.
Step 2: First dough rise.
Form the dough into a ball and transfer it to a greased bowl. Cover with a towel and let it rise in a warm place for 1 hour. We recommend the microwave, overtop or even by a windowsill.
Step 3: Punch and roll and spread filling.
After the dough has nearly doubled in size, punch the dough to let out the air. Then, place the dough on a floured surface (either a clean counter or cutting board) and roll out the dough until it’s 1/4 inch thick.
Spread an even layer of pesto and cheddar cheese on the dough.
Step 4: Roll, cut, and second rise.
Take the long end of the dough and roll into a log. You want to make sure that you roll tight enough so that the dough won’t unravel.
Slice the dough into 12 even spirals and place them in a buttered muffin tin.
Step 5: Bake in muffin tins, cool, and enjoy!
We love baking these rolls in muffin tins because they create a beautiful shape. You should have enough dough spirals to fill a 12-count muffin tin.
Bake in a preheated oven at 350ºF for about 25 minutes until they are golden brown on top and the cheese is melty. Let the rolls cool for 5-8 minutes before enjoying!
Can I use store-bought dough?
Of course! The texture will not be the same as the homemade yeast dough, but you’ll still have a delicious pesto dinner roll!
If you want a quicker alternative for homemade dough, we recommend using a boxed dinner roll mix, like King Author Dinner Roll Mix. Or for something super quick, Pillsbury Croissant Dough.
Tips for making Pesto Cheddar Dinner Rolls
- Use quick-rising yeast! The yeast granules are smaller, which means the rise will be quicker.
- Don’t overheat liquids. If your buttermilk and sugar get too hot when you are melting them together, make sure that they cool to a temperature lower than 140ºF.
- Use a sharp knife to slice. You want to make sure your cuts are clean and don’t smush the pretty spiral rounds together.
More Appetizer Recipes:
How to Store Pesto Cheddar Dinner Rolls
Depending on when you want to enjoy these rolls, the leftovers can either be stored in the refrigerator or freezer.
- Refrigerate: Store in an airtight container for up to 3 days. Reheat in oven on low temperature (350ºF) for 3-5 minutes. Or quickly reheat in the microwave for 30 seconds until warm.
- Freezer: Let the cooked dinner rolls cool completely before freezing. Place in a ziplock bag in a single layer and freeze for up to 3 months. Reheat in the oven at 350ºF for 10-15 minutes until warm.
Shop Our Kitchen Favorites
Basil Pesto Rolls
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls 1x
Description
These pesto cheddar rolls are made with soft yeast dough, layered with pesto and white cheddar, rolled like cinnamon rolls, and baked in muffin tins. A cozy, cheesy, crowd-pleasing Christmas appetizer or dinner side dish.
Ingredients
Homemade Yeast Dough
- 1/3 cup milk
- 2 tbsp sugar
- 1 tsp salt
- 1/4 cup butter
- 2 tsp quick-rise yeast
- 1/4 cup warm water
- 1 egg
- 3 1/4 cups flour
Pesto Filling
- 2 cups white cheddar cheese, shredded
- 1/2 cup pesto sauce
Instructions
- Heat the butter, milk, and sugar in a small saucepan until the ingredients are fully dissolved. Set it aside and let it cool down for a few minutes.
- While the butter mixture is cooling, add warm water and quick-rise yeast to the bowl of a stand mixer. Let the yeast bloom for 4 minutes. Then add the milk mixture, salt, egg, and 2 1/2 cups of flour. Using the dough hook attachment, mix the ingredients on speed 2 for 3 minutes.
- Then, add the rest of the flour, 3/4 cup of flour to the mixture and knead the dough on speed 2 for 5 more minutes. The dough should be well combined, dense, but still a bit bouncy.
- Transfer the dough to a greased bowl and let it rise in a warm place (microwave, on top of the stove, or windowsill) for 1 hour.
- After the dough has nearly doubled in size, punch the dough to let out the air. Then, place the dough on a floured surface (either a clean counter or cutting board) and roll out the dough until it’s 1/4 inch thick.
- Spread a thin layer of pesto sauce evenly on the surface of the rolled-out dough. Sprinkled with cheese and basil across the rolled-out dough.
- Roll the dough just like you’re making cinnamon rolls. Start by rolling the long edge in. Roll as tightly as you can and then pinch in the ends of the roll. Then, using a sharp knife, cut the roll into 1-inch pieces.
- Place each one in an individual muffin tin. Cover the rolls and let them rise for another 30 minutes.
- After the 30-minute rise, bake the rolls at 350°F for 20-25 minutes. The tops should be golden brown.
- Allow the rolls to cool for a few minutes, then serve and enjoy!
- Prep Time: 2 hours
- Cook Time: 25 minutes
