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No Knead Cheesy Garlic Pesto Rolls (no rise time)

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.
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 rolls

Ingredients

US Customary - Metric

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

  1. Any cheese is suitable for this recipe. I went with cheddar, but mozzarella, gouda or parmesan works
  2. 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.
  3. 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

Serving: 1roll | Calories: 204kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 272mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Calcium: 79mg | Iron: 1mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!