Parmesan Pesto Skillet Rolls

• Vegetarian

• Produce

  • 1 Basil, fresh leaves

• Refrigerated

  • 1 Egg

• Condiments

  • 3/8 cup Pesto

• Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 2 tbsp Granulated sugar
  • 1 tsp Salt
  • 1 package Star active dry yeast, Red

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 5 oz Asiago cheese
  • 1/2 cup Milk
  • 1/4 cup Parmesan cheese, grated

• Liquids

  • 1/2 cup Water

Found on redstaryeast.com

Description

Ingredients

• 1 package (2¼ tsp) RED STAR Active Dry Yeast
• ½ cup warm water (110-115°F)
• ½ cup warm milk (110-115°F)
• ¼ cup plus 2 Tbsp pesto, divided
• 2 Tbsp granulated sugar
• 4 Tbsp olive oil, divided
• 1 tsp salt
• 1 egg
• 3¼ cups all-purpose flour
• ¼ cup grated Parmesan cheese, plus more for topping
• 5 ounces shredded Asiago cheese
• chopped fresh basil leaves, for topping

Directions

• (1) In a large bowl or bowl of a stand mixer, combine yeast and warm water. Let sit 5 to 10 minutes until yeast dissolves.
• (2) Meanwhile, in a separate large bowl, whisk warm milk, 2 Tbsp pesto, sugar, 1 Tbsp olive oil, salt and egg until combined.
• (3) Add pesto mixture to yeast mixture; stir to combine. Add 3 cups flour and Parmesan cheese; stir until a dough forms.
• (4) Use dough hook on low speed to knead dough 8 to 10 minutes, adding just enough of remaining flour 1 Tbsp at a time until a smooth, soft and only slightly sticky dough forms (it should pull away from sides of bowl) OR, knead dough by hand on a floured surface 10 to 12 minutes, adding just enough of remaining flour 1 Tbsp at a time until a smooth, soft and only slightly sticky dough forms (it should no longer stick to your hands like gum).
• (5) Shape dough into a ball and place in a large bowl (the stand mixer bowl is fine); cover with plastic wrap and let rise in a warm place 1 to 1½ hours until doubled.
• (6) Meanwhile, brush bottom and sides of a 12-inch cast-iron or other oven-safe skillet with 2 Tbsp olive oil. Heat oven to 350°F.
• (7) Punch down dough and divide into 12 equal pieces. Roll each piece into a ball, then space evenly in oiled skillet. Sprinkle shredded Asiago cheese between rolls, then spoon remaining ¼ cup pesto between rolls. Brush tops of rolls with remaining 1 tablespoon olive oil. Cover skillet with plastic wrap and let rise 30 minutes until rolls are puffy and nearly doubled.
• (8) Uncover rolls and bake 30 minutes until tops of rolls are golden brown. Sprinkle with grated Parmesan cheese and chopped fresh basil. Serve warm.
• Recipe created by Girl Versus Dough.