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Pesto Feta Bread Rolls: A Delicious & Easy Recipe

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Fluffy bread rolls filled with savory pesto and feta cheese. Perfect as a side or snack!

Ingredients

Scale
  • 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
  • 150g fresh pesto (homemade or store-bought)
  • 200g feta cheese, crumbled
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 tsp black pepper
  • 1 large egg
  • 1 tbsp milk or water
  • Sesame seeds
  • Dried herbs (such as oregano or thyme)

Instructions

  1. In a large bowl, whisk together the bread flour, dried yeast, and salt. Gradually add the lukewarm water and olive oil. Mix until a shaggy dough forms.
  2. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a kitchen towel. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
  4. While the dough is rising, combine the pesto, crumbled feta cheese, minced garlic, olive oil, and black pepper in a medium bowl. Mix well.
  5. Once the dough has doubled, punch it down. Roll the dough into a 12×18 inch rectangle.
  6. Evenly spread the pesto filling over the dough, leaving a small border on one long edge.
  7. Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.
  8. Cut the log into 12 equal slices using a sharp serrated knife or unflavored dental floss.
  9. Line a baking sheet with parchment paper. Arrange the rolls on the sheet, leaving space between each.
  10. Cover the baking sheet with a clean kitchen towel and let the rolls rise for another 30 minutes.
  11. Preheat oven to 375°F (190°C).
  12. Prepare the egg wash (if using) by whisking together the egg and milk or water.
  13. Brush the tops of the rolls with the egg wash. Sprinkle with sesame seeds and dried herbs (if using).
  14. Bake for 20-25 minutes, or until golden brown and cooked through. Check for doneness with a toothpick.
  15. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  16. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in foil at 350°F (175°C) for 10-15 minutes.

Notes

  • Use different cheeses like goat cheese, ricotta, or mozzarella.
  • Add chopped sun-dried tomatoes, spinach, or roasted red peppers to the filling.
  • Make mini rolls by cutting the dough into smaller slices.
  • Brush baked rolls with garlic herb butter for extra flavor.
  • Add a pinch of red pepper flakes for a spicy kick.
  • Use homemade pesto for the best flavor.
  • Freeze the dough after the first rise for up to 3 months. Thaw overnight in the refrigerator before using.
  • Use vegan pesto and vegan feta for a vegan option.

Find it online: https://anasrecipes.com/pesto-feta-bread-rolls/