Recipe provided by Red Star® Yeast
- 1 package (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 salt
- 1 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
- 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 Tbsp pesto, sugar, 1 Tbsp olive oil, salt and egg until combined.
- Add 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 Tbsp 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 Tbsp 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 1 1/2 hours until doubled.
- Meanwhile, brush bottom and sides of a 12-inch cast-iron or other oven-safe skillet with 2 tablespoons olive oil. Heat 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 1/4 cup pesto between rolls. Brush tops of rolls with remaining 1 Tbsp 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. Yield: 12 rolls
Reviews for Parmesan Pesto Skillet Rolls
"These were good, even though I wasn't very faithful to the recipe. I used pesto rosso (red pesto) instead of green. That 4th tablespoon of oil seemed like overkill, so instead of brushing the tops of the rolls with more oil, I dipped the rolls in the oil in the frying pan before setting them in place. And I didn't have asiago cheese, so I sprinkled grana padano around the rolls. Even with all the changes, we all enjoyed them, and I'll probably make them again with green pesto sauce sometime."
"These sound wonderful, is nutrition info available?"
"My husband and I love cooking with cast iron, which is what drew me to this recipe. It definitely delivered. These were awesome and unique! I was worried about adding the full amount of Asiago because it seemed to overwhelm the rolls but after the rolls raised, it wasn't too much at all. Next time I may brush the tops with olive oil after they come out of the oven."