These Pesto and Sundried Tomato Pull Apart Rolls are the perfect side for any meal. Light and fluffy and full of flavour!

pesto sun dried tomato pull apart rolls

With soup season sneaking up on us, my thoughts always turn to what delicious bread-y things I can snuggle up to my bowls of soup. Maybe that’s just me ;)

I think these Pesto and Sun dried Tomato Pull Apart Rolls are the perfect thing! Light and fluffy, these rolls are also packed full of great flavour.

What makes these especially good for this time of year (the end of the growing season), is that you can make your own pesto from your big basil plant that’s been growing all Summer, using it up before the frost gets it. No big basil plant? No worries! Jarred pesto will work just fine here, as well.

The olive oil in the dough of these rolls produces a roll with a bit of a focaccia texture, while still being light and fluffy. It pairs perfectly with the pesto and sun dried tomatoes.

I love to enjoy these warm from the oven or at least on the day they are baked. They do freeze well, if you have leftovers.

Cook’s Notes

Treat the amounts for the filling as flexible and feel free to put a little more or less of any of the ingredients you like. Want them super cheesy? Up the cheese. Love sun dried tomatoes? Add a few more. Just remember that you have to roll it up, so not too much :)

When placing your rolls onto the baking sheet, you’ll want to leave a little bit of space between them, but not so much that they won’t be touching each other once risen. That way you will get the “pull apart”, rather than individual rolls.

Pesto and Sun dried Tomato Pull Apart Rolls

pesto sun dried tomato pull apart rolls

Get the Recipe: Pesto and Sundried Tomato Pull Apart Rolls

Light and fluffy pull apart rolls, filled with pesto, sundried tomato, cheese and basil.
5 stars from 4 ratings
Prep Time: 20 mins
Cook Time: 35 mins
Rising Time: 2 hrs
Total Time: 55 mins
Yield: 12 rolls

Ingredients

Pesto (or use jarred pesto):

  • 1 1/4 cups (295.74 ml) packed fresh basil leaves
  • 1/4 cup (25 g) grated Parmesan cheese
  • 3 Tbsp (44.36 g) pine nuts, or walnuts
  • 1/8 tsp (0.62 g) salt
  • 1/8 tsp (0.62 g) freshly ground pepper
  • 1/4 cup (59.15 ml) extra-virgin olive oil
  • 1 cloves (1 cloves) garlic, chopped

Roll Dough:

  • 3 cups (375 g) all-purpose flour
  • 2 1/4 tsp (11.09 g) instant or active dry yeast
  • 1 tsp (4.93 g) white sugar
  • 1 1/2 tsp (7.39 g) salt
  • 2 Tbsp (29.57 ml) olive oil
  • 1 1/4 cups (295.74 ml) lukewarm water

Filling:

  • 1/3 cup (82.67 g) fresh or jarred pesto
  • 3/4 cup (82.5 g) oil-packed sundried tomatoes, roughly chopped
  • 1 1/4 cup (140 g) grated mozzarella cheese
  • 1/3 cup (33.33 g) parmesan cheese, grated
  • Handful basil leaves

Instructions
 

  • For the pesto (if making): Combine all ingredients in a food processor and process until smooth. Set aside.
  • For the roll dough: *If using dry active yeast, proof the yeast in 1/4 cup warm water, then reduce the amount of remaining water you add to 1 cup.
  • Combine the flour, instant yeast, sugar and salt in a large mixing bowl or the bowl of a stand mixer fitted with a kneading hook. Add the water to the flour mixture, along with the olive oil. Start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add a bit more water. If sticky, add a bit more flour. Once combined, knead for 5-7 minutes by hand or for 3 minutes on medium speed in your mixer. The dough is ready when it feels soft and smooth.
  • Place dough into a greased bowl, turning it over and coating the sides of the bowl in oil. Cover with plastic wrap and set aside in a warm place to double in size, 1-2 hours, depending on the room temperature.
  • Line a baking tray with parchment. Uncover the dough and punch it down a couple of times. Turn out onto a floured work surface and dust the top of the dough with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 16 x 12-inches. Spread the pesto over the dough, then scatter over the chopped sundried tomatoes, both cheeses and the basil leaves. Roll the dough up jelly roll style, rolling from one of the longer sides.
  • Using a sharp knife, cut the dough into 12 even pieces. Place rolls onto the prepared baking tray, cut-side up, 3 rolls across and 4 rolls down, making sure the open end of each roll is tucked in towards the centre on the pan. This will prevent the rolls from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with greased plastic wrap and allow to rise for 30 minutes to 1 hour, or until almost doubled in size again.
  • Heat oven to 400F.
  • Once doubled, bake in the preheated oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins. Enjoy warm or at room temperature.
Cuisine: American
Course: Bread
Author: Jennifer
Calories: 225kcal, Carbohydrates: 27g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 492mg, Potassium: 157mg, Fiber: 1g, Vitamin A: 330IU, Vitamin C: 7mg, Calcium: 111mg, Iron: 1.8mg
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