Parmesan Pesto Rolls

Parmesan Pesto Rolls

We are continuing our perfect picnic bakes this weekend with another favourite recipe. These work really well for school lunches too and are delicious with a cream cheese. If you try them tag us in your social posts.
5 from 2 votes
Prep Time 20 minutes


  • Bowl
  • Oven
  • Weighing scales
  • Bowl wrap/cling wrap/ tea towel
  • Baking trays and paper
  • Pizza cutter / sharp knife



  • 250 g strong white flour
  • 10 g butter at room temp
  • 4 g fast action dried yeast
  • 5 g caster sugar
  • 5 g salt
  • 50 g milk
  • 90 g warm water


  • 80 g pesto
  • 40 g parmesan cheese grated

For the top

  • 20 g sesame seeds
  • 1 egg


Make the dough

  • Mix flour and salt together in a bowl.
  • Rub in the butter with your finger tips.
  • Mix in the remaining ingredient;sugar, yeast, water and milk.
  • Mix to form a soft dough.
  • Knead by hand for 10-12 minutes or 8 minutes on medium setting on your electric mixer. It should be soft and springy to touch.
  • Place the dough in an oiled bowl, cover with a tea-towel/cling wrap and leave to ferment for 1 hour. The dough should have doubled in size. Remove from the bowl.
  • Roll out the dough on your counter top in a large rectangle shape. The thickness should be 1/4 inch. Try not to use any flour. If it sticks sprinkle a tiny bit on your counter but too much flour can make your dough tough.
  • Using a knife or spatula smooth the pesto over the dough.
  • Sprinkle with parmesan.
  • Fold one side over the other. See video
  • Cut into 7 strips.
  • Twist them together, tie a knot and hide the seam underneath. See video for technique.
  • Place them on your prepared baking tray.
  • Brush with egg wash and sprinkle with seseme seeds and parmesan.
  • Cover and leave to prove for 45 mins. They should look nice and puffy.
  • Bake at 210 degrees celsius for 20 minutes



We hope you enjoyed our recipe.
If you try this recipe tag us on social or leave a review below.Thanks and enjoy, Loraine