Pesto Parmesan Dinner Rolls – The Stay At Home Chef

Give a pesto parmesan twist to your dinner rolls! Making homemade rolls doesn’t have to be complicated—sometimes you just have to roll with it, ha! Our dinner roll recipe ensures perfectly soft rolls every time and now we’ve turned them into a version packed with delicious pesto and parmesan and baked to golden perfection. These rolls bring restaurant-quality flavor right to your home oven!

For more pesto love, try our pesto chicken roll-ups or creamy chicken pesto pasta.

We took everything we love about our famous dinner roll recipe and added a few extra ingredients to create a crave-worthy roll that everyone will be raving about. Whether you’re a seasoned baker or just starting out, you can easily whip up your own delicious batch in no time. And just a heads-up—you might want to double the recipe because they’re THAT good!

Ingredient Notes

• Warm Milk: Make sure the milk is between 100°F to 110°F. Heat it on the stove or in the microwave. Use a thermometer for accuracy or test with your finger—it should feel warm but not hot. Use whole milk, 2% or 1% for best results. Skim and dairy milk alternatives can also work.
• Instant Dry Yeast: Instant yeast doesn’t need to be activated beforehand. If you only have active dry yeast, adjust the rising times slightly as noted in the instructions.
• Granulated Sugar: Yup, just regular old sugar. Brown sugar can also be used if you want to add in that hint of molasses.
• Grated Parmesan: Freshly grated parmesan cheese is best, but pre-packaged grated parmesan can be used.
• Minced Garlic: Freshly minced garlic is our go-to, but pre-minced garlic from a jar works too. It just has a slightly more bitter flavor.
• Pesto: We use our homemade basil pesto but you can use store-bought as well.
• Salt: Stick with standard table salt for accurate measurements.
• Salted Butter: Make sure you use softened butter so it mixes in to the dough. If you only have unsalted butter, add an extra pinch of salt.
• Egg: Grade AA large eggs will do.
• All-Purpose Flour: Start with 3 cups and gradually add more as needed. Bread flour can be used in the same amount for a slightly chewier texture, using the same amount.

Shaping the Rolls

After preparing the dough, divide it into 12 equal portions. Gently roll each piece in a circular motion on a clean countertop for 20–30 seconds to form smooth, round balls.

Active Dry Yeast vs Instant

Instant dry yeast can be added directly to dry ingredients without any waiting or proofing, and it rises a bit quicker. On the other hand, active dry yeast has larger granules and typically needs to be dissolved in liquid before being added to a recipe. It activates more slowly, so you’ll need to allow an extra 10–15 minutes for rising.

Go By Feel

The amount of flour needed for homemade rolls can vary, so it’s important to focus on the texture of the dough. It should feel smooth, slightly tacky, and soft yet pliable.

Ideally, the dough should pull away from the sides of the mixing bowl. If it sticks to your hands or the bowl, add more flour gradually. Be careful not to add too much, as this can make the dough stiff and result in firmer rolls. Adding flour a little at a time will help you achieve the perfect consistency.

Make-Ahead Instructions

If you need to make your dough ahead of time, follow the recipe as directed and let it rise for the initial 90 minutes. Then, shape the dough into rolls and place them in a 9×13 pan. Instead of letting them rise for an additional 60 minutes, cover the pan with plastic wrap and refrigerate. While refrigeration doesn’t stop the yeast entirely, it slows its growth, causing the rolls to rise slightly. You can store them this way for up to 24 hours.

When you’re ready to bake, remove the rolls from the fridge and let them rise at room temperature for about 30 minutes while the oven preheats. Then, bake as directed.