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Pesto Mozzarella Rolls (Eggless) Recipe
Ash Tyrrell

Pesto Mozzarella Rolls (Eggless) Recipe

I still remember the first time I made these pesto mozzarella rolls—they disappeared within minutes! The soft bread paired with melty cheese and herby pesto is just irresistible. I love how simple ingredients turn into something so bakery-worthy
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Total Time 1 hour 45 minutes
Ingredients Method Notes

Ingredients
  

  • all-purpose flour – 2 cups gives a soft and fluffy texture; you can also mix with whole wheat for a healthier option
  • instant yeast – 1 tsp helps the dough rise quickly; make sure it’s fresh for best results
  • sugar – 1 tsp activates the yeast and adds slight sweetness
  • salt – 1 tsp balances flavors and enhances taste
  • olive oil – 2 tbsp adds softness and richness to the dough
  • warm milk – ¾ cup use lukewarm, not hot, to activate yeast properly
  • pesto sauce – 3 to 4 tbsp use fresh basil pesto for the best aroma and flavor
  • mozzarella cheese – 1 cup grated always grate fresh for better melting

Method
 

  1. Start by combining flour, yeast, sugar, and salt in a bowl. Add warm milk and olive oil, then mix into a soft dough. Knead it well for about 8–10 minutes until smooth and elastic.
  2. Place the dough in a greased bowl and cover it. Let it rest in a warm place until it doubles in size. This usually takes about 1 to 1.5 hours depending on room temperature.
  3. Once risen, punch down the dough and roll it into a rectangle. Spread pesto evenly across the surface and sprinkle grated mozzarella generously on top.
  4. Roll the dough tightly like a log and slice into equal portions. Place them on a greased baking tray, leaving some space between each roll.
  5. Cover the rolls and let them rise again for about 20–30 minutes. This step ensures they turn soft and fluffy after baking.
  6. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes. The rolls should turn golden brown and smell amazing when done.

Notes

  • I always use fresh mozzarella instead of packaged—it melts so much better
  • Don’t overheat the milk, or the yeast might not activate properly
  • I like adding a little garlic powder to the pesto for extra flavor
  • Let the dough rise fully; rushing this step affects texture
  • Brush the rolls with butter right after baking for a glossy finish