Pesto Parmesan Dinner Rolls – The Stay at Home Chef

Give your dinner rolls a Pesto Parmesan twist! Making homemade rolls doesn't have to be complicated—sometimes you just have to roll with it, ha! Our dinner roll recipe ensures perfectly soft rolls every time, and now we've turned them into a version packed with delicious pesto and parmesan and baked to golden perfection. These rolls bring restaurant quality flavor to your home oven!

For more pesto love, try us Pesto Chicken Roll Ups or Creamy Chicken Pesto Pasta.

We have taken everything we love about us The famous dinner roll recipe And adding a few extra ingredients makes for a covetable roll that everyone will rave about. Whether you're a seasoned baker or just starting out, you can easily whip up your own delicious batch in no time. And just a heads-up—you might want to double the recipe because they're so good!

Material notes

• Warm milk: Make sure the milk is between 100°F and 110°F. Heat in oven or microwave. Use a thermometer or test with your finger for accuracy – it should feel warm but not hot. For best results use whole milk, 2% or 1%. Skim and dairy milk substitutes can also work.
• Instant Dry Yeast: Instant yeast does not need to be activated beforehand. If you only have active dry yeast, adjust the rising times slightly as noted in the instructions.
• Granulated sugar: Yep, just regular old sugar. Brown sugar can also be used if you want to add that hint of molasses.
• Grated Parmesan: Fresh grated Parmesan cheese is best, but pre-packaged grated Parmesan can be used.
• Garlic Mince: Freshly minced garlic is our favorite, but pre-minced garlic from a jar works too. It just has a slightly more bitter flavor.
• Pesto: We use our Homemade Basil Pesto But you can use store bought.
• Salt: Stick with standard table salt for proper measurements.
• Salted Butter: Make sure you use softened butter so that it mixes with the flour. If you only have unsalted butter, add a pinch of extra salt.
• Eggs: Grade AA will make large eggs.
• All-Purpose Flour: Start with 3 cups and gradually add more as needed. Bread flour can be used in the same amount for a slightly chewier texture.

Shaping Rolls

After preparing the dough, divide it into 12 equal portions. Gently roll each piece in a circular motion on a clean countertop for 20-30 seconds to form smooth, round balls.

Active dry yeast vs. instant

Instant dry yeast can be added directly to the dry ingredients without any waiting or proofing, and it rises somewhat faster. Active dry yeast, on the other hand, contains large grains and usually needs to be dissolved in liquid before adding to the recipe. It activates more slowly, so you'll need an extra 10-15 minutes to rise.

Go by feel

The amount of dough needed for homemade rolls can vary, so it's important to focus on the texture of the dough. It should feel smooth, slightly sticky and soft yet pliable.

Ideally, the dough should pull away from the sides of the mixing bowl. If it sticks to your hands or the bowl, gradually add more flour. Be careful not to add too much, as this can stiffen the dough and result in stiff rolls. Adding flour a little at a time will help you achieve the perfect consistency.

Make-Ahead Instructions

If you want to make your dough ahead of time, follow the recipe as directed and let it rise for the initial 90 minutes. Then, shape the dough into rolls and place in a 9×13 pan. Instead of letting them rise for an additional 60 minutes, cover the pan with plastic wrap and refrigerate. Although refrigeration doesn't completely kill the yeast, it slows its growth, causing the rolls to rise slightly. You can save this way for up to 24 hours.

When you're ready to bake, remove the rolls from the fridge and let rise at room temperature for about 30 minutes while the oven preheats. Then, bake as directed.