Wild Garlic Pesto Swirled Rolls

These herbal rolls are swirled with a homemade wild garlic pesto and perfect for a picnic or for dipping into soup. They are super soft and an easy dinner roll recipe to make. If you love wild garlic and are a fan of pesto, you will enjoy this! Add an extra sprinkle of Parmigiano-Reggiano over the pesto if you want extra cheesy swirls and of course any kind of pesto would be great for this recipe.

Pesto Swirled Rolls	Wild Garlic Pesto
240 ml 3.5% Milk at room-temperature 60 g Butter 2 tbsp Coconut sugar 2 tsp Dried yeast 450 g All-purpose flour 2 Medium eggs at room-temperature 1/2 tsp Fine sea salt 1 tbsp Olive oil, for the mixing bowl and bundt pan 2 tbsp Chopped hazelnut, for the topping 1 Egg, lightly beanted, for brushing	100 g Wild garlic leaves 30 g Parmigiano-Reggiano, finely grated 1 clove Garlic, finely chopped 1/2 Lemon, zested and juiced 30 g Pine nuts , toasted 80 ml Extra-virgin olive oil Sea salt and pepper

Rinse and roughly chop the wild garlic leaves. Blitz the wild garlic leaves, grated Parmigiano-Reggiano, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add in olive oil. Taste, season and add in lemon juice. Transfer the pesto to a clean jar and top with the extra olive oil. Will keep in the fridge for two weeks. You just need half of the pesto for the filling. Use the remaining to serve the buns or use it in other recipes.
In a saucepan, add milk, butter and coconut sugar. Melt over low-medium heat, stirring frequently until the butter is melted and sugar dissolved. Turn off the heat and set aside to cool until warm to touch. Brush an 11-inch / 28-cm bundt pan with olive oil.
In the bowl of your table mixer fitted with the dough-hook, add the warm milk mixture. Sprinkle the dried yeast on top, then add eggs, flour and salt. Stir on low speed until just combined, then increase the speed and mix until the dough begins to form a ball and pulls away from the sides of the bowl. The dough should be elastic, soft and stretchy.
Remove the dough and shape into a ball. Lightly grease the mixing bowl with a bit of olive oil. Return the dough ball inti the greased mixing bowl and cover loosely with cling wrap or a damp kitchen towel. Let rest for 45 minutes in a warm spot until it's almost double in size.
Once the dough has risen, punch it down with your fist and roll out the dough into an 20x12-inch / 50x30-cm rectangle. Spread half of the pesto filling out evenly over the dough, leaving a 1-inch / 2.5-cm border on sides. Beginning at the long side, tightly roll up the dough towards you and pinch the edges together to seal.
Cut the sealed roll into 12 equal portions. Place the rolls into the prepared bundt pan. Cover the pan again with a damp towel or cling wrap, and leave it in a warm place to rise for 30 minutes. Preheat the oven to 180C/350F.
Once the rolls have risen, brush the top with the beaten egg and sprinkle with chopped hazelnuts. Bake in the middle of hot oven for about 22-25 minutes until golden and cooked through. Cool on a wire rack for 5 minutes before removing from the pan and slicing. Serve it with the remaining pesto sauce if desired.

48 comments:

Tom 21/4/22 00:22: ...looks good and Alfred E. Newman is spot on!
Brian's Home Blog 21/4/22 00:44: Bet they smell good baking up too!
Norma2 21/4/22 01:08: The pesto plus the parsley will give the rolls a delicious flavor.
Surely warm they can be a success in any appetizer.
foodtravelandwine 21/4/22 02:35: Soooo goooood!!...I wish I can eat it!!....I just want to try wild garlic pesto!!.....Abrazotes, Marcela
Christine 21/4/22 02:46: looks so good!
Grace 21/4/22 03:04: Angie; You share very tasty and witty recipes. With the intention of making you laugh, I tell you: Surely I prefer to enjoy this snack being invited. Lately I'm cooking the essentials.
A hug and thanks!
J.P. Alexander 21/4/22 04:10: Se ven muy ricos y sanos. Te mando un beso y gracias por la receta.
Happy Retiree's Kitchen 21/4/22 07:26: This looks delicious Angie.
Wild garlic leaves aren't something we have access to here, any suggestions about a substitute?
Angie's Recipes 21/4/22 07:26: @HAPPY RETIREES KITCHEN How about chives?
Lola Martínez 21/4/22 08:45: No tengo costumbre de hacer este tipo de recetas, pero estoy segura que ese rosco me gustaría.
Bss
Irma 21/4/22 09:17: This looks really delicious.
Was going to eat it like this.
Greetings Irma
David M. Gascoigne, 21/4/22 12:04: You certainly come up with some interesting recipes, Angie. I made pizza with pesto recently and it was terrific.
speedy70 21/4/22 12:14: Mi immagino il sapore fantastico!!!
Whats Cookin Italian Style Cuisine 21/4/22 12:19: What a wonderful idea of flavors here and pesto is great on so many thing never though to do this delicious
Rose world 21/4/22 12:51: This must be good. I never thought of adding pesto in baking.
My name is Erika. 21/4/22 12:56: This bread looks amazing. I love making and eating swirl breads. I don't have any way to get wild garlic, but I bet I could make a substitution. Hugs-Erika
DEZMOND 21/4/22 13:37: I'd rest my head on it like a pillow, it looks so soft and lecker
Liz That Skinny Chick Can Bake 21/4/22 14:00: Such delicious rolls! The crunchy pine nut topping pushes them over the top!!!!
Eva Taylor 21/4/22 16:14: Wow, that looks so delicious! I love a good herbie roll. The colour is very beautiful! I don't have access to my KitchenAid mixer as we're in Spain right now, but I'll definitely bookmark this for our return.
Eva http://kitcheninspirations.wordpress.com/
Kitchen Riffs 21/4/22 16:32: Yum yum yum! Whole lotta flavor in these. :-) Thanks!
Pam 21/4/22 17:52: Gorgeous!
Cooking Julia 21/4/22 18:02: This pesto bread is very original!
Bill 21/4/22 18:10: Looks so good and delicious!
David 21/4/22 19:52: Angie, Those wild garlic and pesto rolls look amazing! We love garlic and pesto with bread. I was concerned as wild garlic is not generally grown in the USA but I did find a package of it offered on Amazon. Take Care, Big Daddy Dave
Federica Simoni 21/4/22 20:29: Che meraviglia!
Balvinder 22/4/22 03:11: This really looks delicious!
Sherry's Pickings 22/4/22 09:21: these look terrific angie. yes chives sound like a great substitute.
Nancy Chan 22/4/22 09:51: Please keep a piece for me. Lol! Great looking swirled rolls.
gluten Free A_Z Blog 22/4/22 15:29: Angie,
This not only looks pretty, but the flavors sound amazing. I can only imagine how good this tastes.
Mijú 22/4/22 15:54: Pero que bocado tan bueno :-))))
Julie 22/4/22 16:28: These rolls look so tempting and delicious, love it!!
thepaintedapron.com 22/4/22 16:43: Omg Angie, these sound amazing!!!!
Sakuranko 22/4/22 22:55: Oh very good reipe darling
this looks delicious
Gingi 23/4/22 03:27: As always, I am in awe of your food photography. If you don't mind, could you please PLEASE e-mail me at gingifreeman@gmail.com and tell me how your food photo setup looks?? - http://www.domesticgeekgirl.com
Angie's Recipes 23/4/22 05:03: @Gingi I don't use any special equipment, just a couple of reflectors and try to use daylight as much as possible. The photos using artificial light ain't my favourite.
eileeninmd 23/4/22 12:56: Hello Angie,
Your Herbal rolls look yummy! Thanks for sharing another great recipe.
Take care, have a happy weekend!
Suja Manoj 24/4/22 15:22: Flavorful and delicious, looks super yum!
Paola 24/4/22 16:48: È fantastica questa ricetta. Perfetta anche per un pic-nic.
Debra Eliotseats 24/4/22 17:25: Love the idea of using foraged and wild things. Are ramps and wild garlic the same thing? (Those look like ramp leaves.)
Angie's Recipes 24/4/22 19:30: @Debra Eliotseats Yes, they are the same thing.
SavoringTime in the Kitchen 26/4/22 15:17: Not only delicious but beautiful to look at also! Great pics, Angie, and I love that you have a willing model to pose for your photoshoot. :)
Valentina 26/4/22 21:29: What a gorgeous recipe. I adore wild garlic, pesto and of course, bread! :-) ~Valentina
Federica Simoni 27/4/22 19:05: Che meraviglia!!
Raymund 28/4/22 21:51: Those flavours snadwiched on those crevices! I love it
mjskit 2/5/22 03:51: Does this look delicious or what? I know I wouldn't be able to find wild garlic, but I'm thinking this bread would work with another type of pesto. I'm sure it tastes as good as it looks.
Noob Cook 3/5/22 13:15: Loving the beautiful pesto swirls as you cut the roll.
Choclette 3/5/22 18:38: Glad to see it's not just me with a wild garlic fetish! Your rolls look so good and I bet they taste amazing. When can I come for dinner?
tigerfish 4/5/22 01:00: Loving all your wild garlic creations, especially incorporating them in savory bakes :)