Go Back Email Link

Sun-Dried Tomato Pesto and Mozzarella Rolls

Print Recipe Pin Recipe
Course Bread
Servings 8 rolls

Ingredients
  

Tangzhong

  • ½ cup whole milk (113 g)
  • 3 tbsp all-purpose flour (23 g)

Dough

  • ⅔ cup whole milk cold (150 g)
  • 2 ½ cups all-purpose flour (300 g)
  • 1 tsp salt (6 g)
  • 2 tsp instant yeast
  • 4 tbsp unsalted butter softened (57 g)

Filling

  • 7 oz jarred sun-dried tomatoes (1 jar)
  • 1 ½ tsp crushed red pepper
  • 3 tbsp parmesan cheese grated
  • ¼ tsp salt
  • 2-3 tbsp olive oil
  • 2 cups mozzarella cheese shredded

Instructions
 

  • Make the tangzhong by combining the milk and the flour in a small saucepan and whisking until there are no lumps left.
  • Place the saucepan over medium heat and cook the mixture, stirring regularly, until it has thickened to a paste. This should take about 1-3 minutes.
  • Add the tangzhong to a large bowl or a bowl of a stand mixer. Add all of the ingredients of the dough to the bowl and mix to bring the ingredients together.
  • Knead the dough for about 10-12 minutes using a mixer or about 15 minutes by hand until it is smooth and elastic. Shape the dough into a ball and place it in a bowl and cover.
  • Let the dough rise until puffy, about 60 to 90 minutes.
  • While the dough is rising, make the pesto by adding the tomatoes, crushed red pepper, parmesan cheese, and salt to a food processor. Pulse until the tomatoes are minced and the cheese is evenly combined with the tomatoes. Add the oil little by little until the mixture is a paste and is easy to spread. You may need more or less oil depending on the consistency you prefer.
  • Transfer the dough to a work surface and pat it into a 10”x12” rectangle about ½” thick. Try to pat the dough into an actual rectangle with corners instead of an oval to get even rolls.
  • Spread the pesto evenly over the dough, covering everything but a ½” strip along one long side. Sprinkle the mozzarella cheese over the pesto.
  • Starting with the filling-covered long side, roll the dough tightly into a log.
  • Cut the log into 1-in equal pieces. Cut the dough using unflavored floss or a nylon thread to get a clean cut. If you have neither, use a sharp knife.
  • Place the rolls onto a parchment lined baking sheet, leaving about 2-in of space between each one. Tuck the ends of the spirals underneath the rolls to prevent them from unraveling.
  • Cover the rolls and let them rise for 30 to 60 minutes. The rolls should be puffy and shouldn’t bounce back immediately when gently pressed.
  • While the rolls are rising, preheat the oven to 375 F.
  • Bake the rolls for 15-20 minutes until they are lightly brown on the tops and the cheese is melted. Serve hot.