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The aroma is intoxicating as these Pesto Brioche Dinner Rolls bake and the flavor beyond delicious!
If it wasn't for the fact that my life is bursting at the seams right now with family, friends, a full time job and a blog (my daughter keeps telling me I live two lives! - Photographer/Editor's correction - 3 lives!), I might think about opening a bakery consisting solely of brioche - baked, rolled and transformed into a zillion sweet and savory delights. These Pesto Brioche Dinner Rolls would be on the menu daily!
I cheated a bit with my brioche rolls, but I think you'll be okay with it. I used a 5-minute brioche dough from the book Artisan Bread in Five Minutes. If you haven't tried these amazing loaves of bread you will be in for a wonderful surprise; no kneading, no yeast problems, no angst! Just mix up the dough, let it sit out to rise and it's ready to go. You can even refrigerate it (up to five days) at this point and keep it chilled 'til you're ready to bake. How cool is that!
I had a stash of pesto* in the freezer and thought it would make a delicious addition swirled into my dinner rolls. I rolled the dough into a rectangle, covered the rectangle with pesto and then rolled it up just like you would for cinnamon rolls. I cut the resulting coil into 2-inch slices and placed them in muffin cups to rise. A quick brush with an egg wash before baking until puffed and golden and......... oh my... the aroma was quite intoxicating!
I've tucked most of these away for holiday meals, but I did have some taste-testers last week; they gave the rolls a thumbs up and loved them served warm with a pat of sweet cream butter. If you're going to be around the house for a few hours, whip up a batch of this yummy dough. You won't believe how easy it is and how it just does it's own thing while you trim the tree, wrap the gifts, clean the house or whatever is on your daily to-do list. Just a warning though; once you start baking the rolls, you may find the neighbors lined up at your door, down the block, and around the corner if they catch a whiff of the heady, delicious aroma emanating from your kitchen!
- 1 ½ cups lukewarm water
- 1 tablespoon granulated yeast**
- 1 tablespoon kosher salt
- 8 large eggs lightly beaten
- ½ cup honey
- 1 ½ cups 3 sticks unsalted butter, melted
- 7 ½ cups unbleached all-purpose flour
- ⅓ of the brioche dough
- ¼ cup pesto purchased or homemade
- 1 large egg mixed with 1 tablespoon of water for egg wash
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Mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.
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Mix in the flour, using a spoon until all of the flour is incorporated.
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Cover (not airtight), and allow to sit at room temperature for about two hours.
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Refrigerate for a least two hours before proceeding with the recipe.
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Generously butter a 12 cup muffin pan.
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Scoop up approximately ⅓ of dough*** and place on a well-floured work surface. Turn dough several times till coated with flour on all sides. Roll dough into a 10x18 inch rectangle. Spread evenly with pesto to within ½-inch of edges.
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Beginning on one long side, roll the dough into a log and pinch edge to seal. Turn the dough so that seam is faced down.
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Cut log into 12 portions, approximately 1-½ inches each. Place in prepared muffin cups with swirled sides up and down. Cover with a clean kitchen towel and allow to rise for 40-60 minutes or until doubled in size. When almost doubled, preheat oven to 350˚F.
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Brush rolls with egg wash and place in oven. Bake for 20-25 minutes or until golden brown. Check rolls after 15 minutes. If they're getting too brown, cover with foil and bake for 5 more minutes to ensure that center will not be doughy.
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Remove from oven and allow to cool for 1-2 minutes, then carefully transfer to cooling rack. When completely cool. transfer to an airtight container. May be frozen. Thaw and re-warm in a 325˚F oven for 5-8 minutes right before serving.
Maureen says
These look just gorgeous, and for a change I have all the ingredients on hand. A quick question, though: The log is 18 inches long, yes? It's not possible to cut 18 inches into 12 portions each 2-1/2 inches long (that would require a log 30 inches long). Did you mean each portion should be 1-1/2 inches long? Or am I misunderstanding something?
Chris Scheuer says
Maureen, you can tell my math hat was not on that day! You're right and I've corrected the recipe. Thanks for catching that! Hope you enjoy them!
Kind Regards,
Chris, the cook, not the mathematician! 🙂
Lauren says
Umm... these look absolutely amazing! Wish I could eat one right now 🙂
Lisa says
I am lusting after these brioche rolls like you wouldn't believe! What a great way to use up leftover pesto, but I'd even make it fresh just for these. They look fabulous!!
Parsley Sage says
I've had that book on my wish list for ages! Maybe I need to give my husband a gentle nudge about potential Christmas presents 🙂 Awesome looking brioche! The pesto mash up sound delicious
lauraincucina says
Ma che MERAVIGLIA!!!Complimenti... te li copierò!! Io vivo a Bologna la terra del parmigiano!!Buon Natale e carissimi saluti lauraincucina
Eri says
they look so festive and yummy!
The Slow Roasted Italian says
Oh Chris I love the pesto on here. I happen to have some that I just found from my end of summer harvest and it is begging to be put to good use.
BTW, I am IN on this bakery venture if I can only make my decorated cut out (sugar) cookies. Oh and come in after 9am. 🙂
Food, Fun and Life in the Charente says
Mmmmm can smell them cooking form here...... Diane
Marina@Picnic at Marina says
Chris, that is a real treat: brioche with pesto, mmm, a dream!
Karen (Back Road Journal) says
It is so nice to have recipes that don't take long to make when we are all so busy. Besides sounding great, they look so pretty.
The Mom Chef says
I'll come bake with you!!!
I would have loved to have been in your house while those rolls were baking. I can imagine how delicious the aroma was. They're gorgeous; stunningly so. I definitely need to get my hands on that book.
Lizzy Do says
Oh, these are simply gorgeous, Chris!!! LOVE the swirl!!!
sophiesfoodiefiles says
Oooh Chris, your recipe rocks my tastebuds! Ooh yeah, baby! great to enjoy during the Holiday season!! MMMM!
Stunning recipe & fab pics too!
Jessica @ Portuguese Girl Cooks says
These little brioche buns look awesome! I love that you swirled some pesto into it, definitely an unexpected combination! I really love Artisan Bread in 5, it's such a great book!
Rachel @ yourtablecloth.com says
Pesto-Swirled Brioch Rolls perfect for Christmas and totally unique – love it thank you so much for this recipe! Merry Christmas