Pesto feta bread rolls: Prepare to be utterly captivated by these warm, fragrant, and utterly irresistible morsels of deliciousness! Imagine biting into a soft, pillowy bread roll, its interior swirled with vibrant green pesto and tangy, salty feta cheese. The aroma alone is enough to transport you to a sun-drenched Italian countryside, where simple ingredients are transformed into culinary masterpieces.

While the exact origins of pesto feta bread rolls are a modern adaptation, they draw inspiration from the rich culinary traditions of both Italy and Greece. Pesto, originating in Genoa, Italy, has been a beloved sauce for centuries, traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil. Feta cheese, a brined curd cheese, has been a staple in Greek cuisine since ancient times. Combining these two iconic flavors creates a symphony of taste that is both familiar and exciting.

People adore pesto feta bread rolls for their incredible flavor profile and satisfying texture. The herbaceous pesto perfectly complements the creamy, salty feta, creating a harmonious balance that tantalizes the taste buds. They are incredibly versatile, perfect as an appetizer, a side dish to your favorite pasta, or even a delightful snack on their own. Plus, they are surprisingly easy to make, making them a winner for both experienced bakers and kitchen novices alike. Get ready to impress your friends and family with these delightful rolls they’re guaranteed to be a crowd-pleaser!

Ingredients:

For the Dough:

500g strong bread flour, plus extra for dusting
7g sachet of fast-action dried yeast
1 tsp salt
300ml lukewarm water
2 tbsp olive oil, plus extra for greasing

For the Pesto Filling:

150g fresh pesto (homemade or store-bought)
200g feta cheese, crumbled
2 cloves garlic, minced
2 tbsp olive oil
1/4 tsp black pepper

For the Egg Wash (Optional):

1 large egg
1 tbsp milk or water

For Topping (Optional):

Sesame seeds
Dried herbs (such as oregano or thyme)

Preparing the Dough:

In a large bowl, whisk together the bread flour, dried yeast, and salt. Make sure the salt and yeast are well distributed, as direct contact can inhibit the yeast’s activity.
Gradually add the lukewarm water and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. The dough should be slightly sticky but not overly wet. If it’s too dry, add a tablespoon of water at a time until it comes together. If it’s too wet, add a tablespoon of flour at a time.
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. Kneading develops the gluten, which gives the bread its structure and chewiness. You can also use a stand mixer with a dough hook attachment for this step. If using a mixer, knead on medium speed for about 6-8 minutes.
Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. This prevents the dough from drying out. Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. The rising time will depend on the temperature of your environment. A warm place will encourage the yeast to work faster. You can place the bowl in a slightly warmed oven (turned off!) or near a radiator.

Preparing the Pesto Filling:

While the dough is rising, prepare the pesto filling. In a medium bowl, combine the pesto, crumbled feta cheese, minced garlic, olive oil, and black pepper.
Mix well until all ingredients are evenly distributed. Taste and adjust the seasoning if needed. You might want to add a pinch of salt, but be careful as feta cheese is already quite salty.
Set the pesto filling aside until the dough is ready.

Assembling the Pesto Feta Bread Rolls:

Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
Roll the dough into a large rectangle, approximately 12×18 inches (30×45 cm). The thinner you roll the dough, the more layers your rolls will have.
Evenly spread the pesto filling over the entire surface of the dough rectangle, leaving a small border (about 1/2 inch or 1 cm) along one of the long edges. This will help seal the roll.
Starting from the opposite long edge, tightly roll the dough into a log. Try to keep the roll as tight as possible to prevent gaps in the filling.
Once you’ve rolled the entire log, pinch the seam to seal it tightly. This will prevent the filling from leaking out during baking.
Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices. Each slice will be a bread roll. Dental floss creates a cleaner cut than a knife. To use floss, slide it under the log, cross the ends over the top, and pull to cut through.
Line a baking sheet with parchment paper. Arrange the bread rolls on the prepared baking sheet, leaving some space between each roll to allow for expansion during baking.
Cover the baking sheet with a clean kitchen towel and let the rolls rise for another 30 minutes. This second rise will make the rolls even lighter and fluffier.

Baking the Pesto Feta Bread Rolls:

Preheat your oven to 375°F (190°C). Make sure your oven is fully preheated before baking the rolls.
While the rolls are proofing for the second time, prepare the egg wash (if using). In a small bowl, whisk together the egg and milk or water until well combined.
Brush the tops of the rolls with the egg wash. This will give them a beautiful golden-brown color and a slightly glossy finish. If you’re not using egg wash, you can skip this step.
Sprinkle the tops of the rolls with sesame seeds and dried herbs (if using). This adds flavor and visual appeal.
Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. The baking time may vary depending on your oven. Check the rolls after 20 minutes and add a few more minutes if needed.
To check for doneness, insert a toothpick into the center of a roll. If it comes out clean, the rolls are done. You can also tap the bottom of a roll; it should sound hollow.
Remove the baking sheet from the oven and let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving and Storing:

Serve the pesto feta bread rolls warm or at room temperature. They are delicious on their own or as a side dish to soups, salads, or pasta.
Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
To reheat the rolls, wrap them in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave them for a shorter amount of time, but they may become slightly softer.

Tips and Variations:

Use different cheeses: Instead of feta cheese, try using goat cheese, ricotta cheese, or mozzarella cheese. Each cheese will add a unique flavor to the rolls.
Add vegetables: Mix in some chopped sun-dried tomatoes, spinach, or roasted red peppers to the pesto filling for added flavor and nutrients.
Make mini rolls: Cut the dough log into smaller slices to make mini pesto feta rolls. These are perfect for appetizers or snacks.
Garlic Herb Butter: Brush the baked rolls with garlic herb butter for an extra layer of flavor. Simply melt some butter with minced garlic, chopped herbs (such as parsley, thyme, or rosemary), and a pinch of salt.
Spicy Kick: Add a pinch of red pepper flakes to the pesto filling for a spicy kick.
Homemade Pesto: For the best flavor, use homemade pesto. It’s easy to make and tastes much better than store-bought pesto.
Freezing Dough: You can prepare the dough ahead of time and freeze it. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and freeze for up to 3 months. Thaw the dough in the refrigerator overnight before using.
Vegan Option: Use vegan pesto and vegan feta cheese to make these rolls vegan-friendly.

Enjoy your delicious homemade Pesto Feta Bread Rolls!

Conclusion:

Okay, friends, let’s be honest: you’ve scrolled this far because something about these pesto feta bread rolls whispered sweet nothings to your stomach. And trust me, they deliver on that promise! From the first whiff of warm, garlicky pesto to the satisfyingly salty tang of feta, these rolls are a flavor explosion in every bite. They’re not just good; they’re unforgettable. They’re the kind of recipe that becomes a staple, the one you’re asked to bring to every potluck, the one that earns you serious bragging rights.

But why are they a must-try? It’s simple: they’re incredibly easy to make, even for baking novices. The dough is forgiving, the filling is straightforward, and the results are consistently impressive. Plus, they’re incredibly versatile! Imagine serving them warm with a bowl of hearty tomato soup on a chilly evening. Or picture them as the star of your next brunch spread, alongside scrambled eggs and fresh fruit. They’re also fantastic as a side dish for pasta, grilled chicken, or even a simple salad. Seriously, the possibilities are endless!

And speaking of possibilities, let’s talk variations! Feeling adventurous? Try adding sun-dried tomatoes to the pesto for an extra burst of flavor. Or how about incorporating some chopped Kalamata olives for a Mediterranean twist? For a spicier kick, a pinch of red pepper flakes in the filling will do the trick. If you’re not a fan of feta (though I highly recommend giving it a try!), goat cheese or ricotta would also work beautifully. You could even experiment with different herbs in your pesto basil is classic, but parsley, cilantro, or even a little mint can add a unique dimension. Don’t be afraid to get creative and make these rolls your own!

Serving Suggestions:

Warm with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Alongside a bowl of your favorite soup or stew.
As part of a brunch buffet.
As a delicious appetizer for your next dinner party.
Sliced and used as the base for mini pizzas.

Variations:

Add sun-dried tomatoes, Kalamata olives, or red pepper flakes to the filling.
Substitute goat cheese or ricotta for the feta.
Experiment with different herbs in your pesto.
Add a sprinkle of everything bagel seasoning before baking.

I’m absolutely convinced that once you try this recipe, you’ll be hooked. These pesto feta bread rolls are more than just a recipe; they’re an experience. They’re a way to bring joy to your kitchen and smiles to the faces of those you share them with. So, what are you waiting for? Preheat that oven, gather your ingredients, and get ready to bake some magic! I promise you won’t regret it.

And now, for the most important part: I want to hear from you! Did you try the recipe? What variations did you make? How did your family and friends react? Share your photos and stories in the comments below! I can’t wait to see your creations and hear about your experiences. Happy baking!