Parmesan Pesto Swirl Rolls: Worth the Wait |Cooking With Amanda

I'm a total fiend for basil. It's by far my favorite herb and I love using it in unexpected places. Basil in a cocktail? May I offer you a strawberry basil margarita?

Strawberries and basil are perfect partners in that unique cocktail. It's become a summer deck staple around my house when entertaining. Basil also happens to be fabulous in desserts. Herbs with citrus is a natural pairing, so how about a slice of Lemon Basil Blueberry Swirl Cake? Making basil sugar for this lemon pound cake made it something truly unique and special.

More traditionally, I think that people tend to lean toward more savory than sweet applications when basil comes to mind. For me, if I'm going savory with my herbal additions, I love to make herbed bread. I think the most spectacular basil-kissed bread I've ever tasted was this pane bianco Italian bread recipe.

This loaf of bread is spectacular in presentation alone with its twisted "S-shape" that bursts open to reveal sun dried tomatoes, fresh basil, roasted garlic and cheese. I could eat that bread as a meal.

Pasta dishes most times practically demand that basil be a part of them. Pesto anyone? Pesto is one of my favorite ways to enjoy basil. Fragrant basil with garlic, pine nuts, olive oil and a touch of parmesan. Ooo la la! That sounds good. So with that savory delicious thought in mind, I set out to use pesto inside these savory rolls.

I love when bread makes a statement before it even enters your mouth and these parmesan pesto swirl rolls do just that. While they bake in the oven you'll drool with the intoxicating smell of fragrant garlic and cheese that makes it hard to wait for them to finish.

Swirls of pesto and sun dried tomatoes make a bold statement about the tender rolls that are about to cross your lips. One bite of these warm rolls and you'll know it was well worth the wait.

One of these days, I might even make them again with Julia's kale pesto recipe. Talk about upping the flavor factor!

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Parmesan Pesto Swirl Rolls Recipe

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Ingredients

3 cups all-purpose flour
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
2 eggs, divided
3 tablespoons unsalted butter, unsalted
1 cup milk, very warm but not hot
1/2 cup pesto
1/4 cup sundried tomatoes, finely chopped
1/2 cup grated parmesan cheese, divided

Directions

In the bowl of a stand mixer fitted with a dough hook, whisk together flour, yeast and salt.
With mixer running on low speed, add 1 egg and butter then slowly pour in milk.
Once incorporated, increase speed to medium and continue kneading dough for 10 minutes until dough is smooth and elastic.
Transfer dough to a lightly oiled bowl and cover with plastic wrap. Rise at warm room temperature until doubled in size, 1 1/2 - 2 hours.
Remove dough from bowl to a lightly oiled work surface.
Deflate the dough then roll it to a 12x18-inch rectangle.
Spread dough with pesto up to 1-inch all around. Sprinkle sun dried tomatoes over pesto then sprinkle on 1/4 cup parmesan cheese.
Starting from the one long edge, tightly roll into a log. Pinch seam together to seal.
Cut log into 12 even pieces and place on a parchment lined baking sheet.
Cover lightly with plastic wrap and rest at warm room temperature for 1 hour or until puffed.
Preheat oven to 350°F.
Whisk remaining egg with a teaspoon water. Gently brush rolls with egg wash and sprinkle tops evenly with remaining parmesan cheese.
Bake in preheated oven 22-25 minutes, until golden brown and baked through. Serve immediately.