These No Knead Cheesy Garlic Pesto Rolls are made with simple ingredients and no rise time required. Made in under an hour, they are the perfect option for busy weeknights or even unexpected guests.
Deliciously fluffy, buttery and soft the dough is made using my Easy 10 minute Pizza Dough (No Rise No Knead) recipe.
Super easy to make, these buns are a twist on the classic dinner rolls. Filled with delicious pesto and cheese, then drizzled with garlic butter in a cinnamon bun inspired style.
Since I have an abundance of basil growing in my garden, I always make my own pesto (recipe included below).
If you're interested, I have a great guide detailing the process of growing basil - and have a never ending supply of your own!
Of course, if you're not feeling up to making your own pesto, that's completely fine. A good quality store bought jar of pesto will work just as well.
How to make No Knead Cheesy Garlic Pesto Rolls
Full recipe with measurements at the end of this post
- Make the dough - Whisk together flour, yeast, salt, and sugar. Then add warm water and oil and mix together to form a soft dough.
- Roll out and add the filling - Roll out the dough into a large rectangle, approximately 9 x 13 inch (25 x 30cm) in size. Spread the pesto over the dough followed by the grated cheese.
- Roll dough into a log starting at the 13-inch edge. Make sure to give the final seam a nice pinch to seal it.
- Cut into 12 equal pieces (about 1 3/16 inch (3cm) thick
- Into the baking pan - Place the rolls in a buttered 8 inch (20 cm) square pan
- Bake for 20 minutes
- Pour garlic butter over warm baked rolls
- Serve or store once cool in an airtight container at room temperature for up to 3 days
Garlic butter
- Combine the butter, garlic cloves and dried mixed or Italian herbs and crushed black pepper in a saucepan
- Gently stir the pot over medium heat until the butter has melted. Then take the pot off the stove and let the garlic-butter mixture sit for 10 minutes so that the flavors of the garlic and herbs infuse.
- Sift out the garlic and herb bits using a sieve. Generously top the freshly-baked rolls with the garlic butter.
Pro tips for making this recipe
- Use a good quality pesto for the best flavor. You can use store-bought or make your own. (I have included my how to make my easy pesto in the recipe below)
- Avoid over mixing or kneading the dough. Overmixing can produce tough dense rolls. Mix just until the ingredients are combined to form a soft dough.
- Use a sharp knife or dental floss to cut the dough log into 12 equal pieces. Even slicing ensure that all the rolls bake evenly.
- Preheat your oven to the correct temperature before baking. This will ensure that the rolls rise well and bake evenly.
- Keep an eye on the rolls, checking that they do not overly brown. Ovens can vary, so it's important to monitor the rolls during baking.
- Place a dome of foil over the rolls during the last 10 minutes of baking if you feel that they are browning too much. They will continue baking but the foil barrier will prevent the top of the rolls from burning/browning too much.
Frequently asked questions
Yes, a gluten free flour can be used in this recipe as an alternative to all purpose or cake flour.
Any cheese is suitable for this recipe. I went with cheddar, but mozarella, gouda or parmesan works well too.
At room temperature: In an airtight container for up to 3 days.
In the freezer: Baked and cooled before storing in an airtight container for up to 3 months. Thaw completely before reheating for a few minutes in the microwave or oven.
Active dry or Instant (Fast acting) yeast can be used in this recipe.
Active dry yeast needs to be activated in the liquid before adding to the dry ingredients.
Fast-acting / instant dry yeast is added directly to the flour and does not need to be dissolved in water first. This is the type I prefer to work with, It is really convenient and easy to work with.
Whether you use active dry yeast or instant dry yeast, the rolls will turn out exactly the same.
Instructions for both are given in the recipe card below.
No Knead Cheesy Garlic Pesto Rolls (no rise time)
Ingredients
For the filling
- 1 cup grated cheese (see note 1)
- ¾ cup Basil pesto - store bought or homemade (If you prefer to make your own pesto,use the following ingredients)
- 2 cups fresh Basil leaves stems removed (see note 2)
- ¼ cup olive or vegetable oil
- ⅛ teaspoon salt
- ¼ cup chopped nuts, like walnuts, cashew, pecans or peanuts (optional)
For the garlic butter
- ⅓ cup butter
- 2 cloves crushed garlic
- ½ teaspoon mixed herbs
- ¼ teaspoon freshly ground black pepper
For the dough
- 2 cups all purpose OR cake flour
- ½ tablespoon instant dry yeast (fast acting yeast) see note 3
- ½ Tablespoon white granulated sugar
- ¾ teaspoon salt
- ¾ cup warm water (55°F / 16°C)
- 1 tablespoon vegetable or olive oil
Instructions
Make the filling
- If using homemade pesto: Combine all the ingredients in a food processor or blender for about 2 minutes and set aside.
Make the garlic butter
- Combine the butter, garlic cloves and dried mixed or Italian herbs and crushed black pepper in a saucepan
- Gently stir the pot over medium heat until the butter has melted. Then take the pot off the stove and let the garlic-butter mixture sit for 10 minutes so that the flavors of the garlic and herbs infuse.
- Sift out the garlic and herb bits using a sieve.
- Set aside until ready to pour over the baked rolls.
Make the dough
- Dry ingredients: Whisk together the flour, sugar, salt, and instant dry yeast in a large bowl.
- Wet ingredients: In a separate jug or small bowl, combine the warm water, and oil.
- Pour the combined wet ingredients into the bowl with the whisked dry ingredients. Mix just until the ingredients are combined to form a soft dough.
Roll out, fill and bake
- Preheat the oven to 350°F /180°C ( 160°C fan oven)
- Grease and line a 8 inch (20 cm) square pan with parchment paper.
- Roll out the dough into a large rectangle, approximately 9 x 13 inch (25 x 30cm) in size. Spread the pesto over the dough followed by the grated cheese.
- Roll dough into a log starting at the 13-inch edge. Make sure to give the final seam a nice pinch to seal it.
- Cut into 12 equal pieces (about 1 3/16 inch (3cm) thick
- Place the rolls into the lined baking pan
- Bake for 20 - 25 minutes or until the rolls are lightly golden on top and cooked through. Transfer the baking dish to a wire rack.
- Generously top the freshly-baked rolls with the garlic butter.
Notes
- Any cheese is suitable for this recipe. I went with cheddar, but mozzarella, gouda or parmesan works
- If you're interested, I have a great guide detailing the process of growing basil - and have a never ending supply of your own! Of course, if you're not feeling up to making your own pesto, that's completely fine. A good quality store bought jar of pesto will work just as well.
- Yeast: I used yeast labeled “instant” or “rapid rise”. If you can only find normal yeast (can be labeled “active dry yeast”) then dissolve yeast in the warm water first. Leave it to foam for 5 to 8 minutes before adding into your bowl with flour, sugar, salt and oil. Proceed with recipe as written.
Nutrition
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