This post has been sponsored by Rhodes Bread and Silpat in conjunction with Easter Brunch Week. All opinions are my own. #ad #EasterBrunchWeek #MySilpat #RhodesBread
This easy bread Pesto rolls recipe uses just two simple ingredients, pesto and frozen bread rolls, for fluffy restaurant style rolls. Having rolls for any holiday gathering seems to be tradition but making enough from scratch can sometimes be a big pain.
Using the Rhodes Bread rolls and brushing them with pesto while fresh out of the oven is a sneaky trick that will make everyone think you spent hours in the kitchen making them.
One of our local restaurants serves these soft and fluffy pesto rolls while you wait for your food and they are so good! It was natural to want to make them to have at home and a brunch get together is the perfect excuse.
Ingredients you need:
Rhodes Bread Frozen Rolls
Tools you need:
Silpat 8″ Round Cake Liner or parchment paper cut to fit
I love the Silpat baking mats because I happen to hate taking the time to cut parchment paper to fit round cake tins. Plus, I am much happier with having to wash the baking mats versus tossing paper every time I bake!
If you are looking for pastry brushes I would recommend getting a natural bristle brush versus the silicon brushes. I have silicone ones that I do use on the grill or for meats in the oven, but for any kind of baking I find the natural bristle brushes much more effective.
The silicone brushes I always found to be too harsh to use on delicate pastries or breads. I’ve never had issues with the natural bristle brushes.
How To Make Easy Pesto Rolls:
Line an 8″ round cake tin with parchment paper or use a silicone baking mat spraying the sides of the tin first. Arrange 12 frozen Rhodes rolls in the tin with 8 on the outside and 4 on the inside.
Cover with plastic wrap sprayed with cooking spray. Allow to rise for 3-5 hours until double in size.
Bake rolls at 350 degrees F for 15-20 minutes. Remove the rolls from the pan and place on a cooling rack. Immediately brush them with the pesto and allow to cool slightly before serving.
Tips and Tricks
Want more pesto flavor? Toss the rolls in the pesto before placing them in the pan to rise. Then brush with more pesto once they come out of the oven.
Need a bigger batch of rolls? You can make these in a 9 by 13 pan or on a cookie sheet instead of in a cake tin. About 20 rolls fit in the 9 by 13 and 24 rolls will fit on a cookie sheet.
Do you follow Jonesin’ For Taste on Facebook? Stop by, say hi, and let me know what kinds of recipes you want to see!
If you like this recipe you might also like:
Easy Pesto Rolls
Easy Pesto Rolls
- 12 frozen Rhodes rolls
- 1/3 cup pesto
- Line an 8" round cake tin with parchment paper or use a silicone baking mat spraying the sides of the tin first. Arrange 12 frozen Rhodes rolls in the tin with 8 on the outside and 4 on the inside.
- Cover with plastic wrap sprayed with cooking spray. Allow to rise for 3-5 hours until double in size.
- Bake rolls at 350 degrees F for 15-20 minutes. Remove the rolls from the pan and place on a cooling rack. Immediately brush them with the pesto and allow to cool slightly before serving.
Official Rules and Conditions for the #EasterBrunchWeek Giveaway: One grand prize winner winner will be receive a prize package including items from Eggland’s Best, Grosche, Hamilton Beach, Rhodes Bread, Silpat, Stonyfield and Wewalka. Open to US residents 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered electronically. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 4/20/2019. Enter using the widget below. Comment each day for even more chances to win!