Just like any baked goods, these Basil Pesto and Cheese Rolls are pillowy and comforting at every bite. These are soft, tasty and super easy to make.

I do not bake as often as before. Perhaps because I cannot stop eating.

Well, to be honest, any type of bread or rolls is just a pure temptation to me. I would take it over any type of cake.

I still do it for other people and for my family too, but like I said just not as often.

These rolls are so delicious. They literally melt in your mouth but my trick is to let them do their thing; rise dough overnight in the fridge and allow them to double in size when before baking.

I mean, yes, you can make them as soon as dough doubles in size, sure. However, that fermentation process is just so neccecery when it comes to having successful rolls.

That has been my personal experience for the last 20 years, so I just want you guys to just experiment and come to your own conclusion.

In order to learn you definitely need to fail at least once, and I failed so many times until my bread, rolls, pizza dough, etc. came out great.

Anyhow, these rolls never last too long in my house especially when all of them are at home during breaks or over the weekend.

I hope your family likes them as much as we do. They are really simple as you can see.

TAP HERE FOR YUMMY SIMILAR RECIPES

You do not need much to make them, and even if you do not have a stand-up mixer you can knead the dough with your hands. I have made everything using my hands for 19 years.

This is the first year that I am using a stand-up mixer, but that is only because my husband decided to surprise me, otherwise, I would still use my hands. Trust me on that one!

Hey, if you try making these tasty Basil Pesto and Cheese Rolls tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

YOU MIGHT LIKE THESE RECIPES:

NUTELLA ROLLS

THE BEST CINNAMON ROLLS

CHEESE STUFFED DINNER ROLLS

PEPPERONI PIZZA ROLLS (CALZONE)

PEPPERONI AND BURRATA PIZZA WITH PESTO

TOAST PIZZA ROLL

Yield: Makes 12 to 14 Rolls

Basil Pesto and Cheese Rolls

Prep Time: 10 minutes

Bake Time: 35 minutes

Additional Time: 6 hours

Total Time: 6 hours 45 minutes

An easy and tasty recipe for Basil Pesto and Cheese Rolls

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Ingredients

DOUGH

• 1 cup of warm water (240ml), a splash more if needed
• 1 envelope active dry yeast (1/4 oz/21g)
• 2 teaspoons sugar (8g)
• 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
• 4 cups all-purpose flour (480g)
• 3 teaspoons salt (17g)
• 6 oz Basil Pesto
• 2-3 oz Cheese, (I used swiss cheese)
• 1-2 tablespoons butter, melted

Instructions

1. Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
2. Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
3. Pour water with yeast and sugar in the flour.
4. Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
5. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
6. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 to 60 minutes. You can make rolls after this point, but I do step 7. and 8. most of the time.
7. It will double in size. Knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
8. You do not have to chill the dough, however, they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 15 minutes before rolling out.

FILLING

1. Dust your working surface with a bit of flour. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
2. Spread basil pesto from one end to the other, but leave maybe 1/2 inch from the edge so it is easier to roll. Then shred some swiss cheese all over the pesto. You can add more or less and any cheese that you prefer. I will leave this to you.
3. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
4. Place cut side up and evenly spaced 9 x 13-inch baking dish.
5. Cover pan with plastic wrap or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.

BAKING

1. Preheat oven to 350°F and bake them for 30 to 35 minutes. This also depends on your oven, and baking dish.
2. If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.
3. As soon as you pull these rolls out brush them with some butter. I used unsalted butter.

Notes

You may use sun-dried tomato pesto or any other filling with this dough.

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This is a sponsored post written by me on behalf of the National Peanut Board. All opinions are entirely my own.

This gluten-free peanut butter chocolate bread topped with oats is simply divine. You can toast slices of bread in a pan, make French toast or perhaps a delightful breakfast strata with day old bread.

I must admit it tastes magical! You may even use regular flour and add mashed bananas. We absolutely savour it in any way possible.

I partnered with the National Peanut Board to share my favorite Peanut Butter recipes. What do you think of my Peanut Butter Chocolate Bread?

CLICK HERE FOR MORE BREAD RECIPES

Frequently, I would say that my household runs on peanut-butter. We eat it for breakfast or a snack and many times for lunch as well.

To be completely honest, sometimes we even make breakfast for dinner and serve it with a cold glass of milk or a relaxing cup of tea.

So here is one fun fact about me. Graciously allow me to explain. While my kids grew up eating peanut butter ever since they were able to eat it, I did not taste Peanut Butter before the age of 18. I know! It is probably shocking to so many people.

I genuinely enjoyed everything that included peanuts, but it was not popular treat where I was raised. I do not think we even had it in our markets.

Maybe in some specialty stores, but I never had seen it before I came to the USA. Here is where my love for Peanut Butter blossomed.

That being said, nowadays I eagerly devour it with a spoon when I desperately need a quick snack. A spoon of PB with a piece of delicious chocolate is my daily after a workout.

I am pretty certain I have caught up to 18 years of not eating it because peanut butter made from roasted peanuts are probably one of my favorite flavors, especially in a decadent dessert.

I truly hope you guys make this recipe with your favorite Peanut butter brand. Now it is your turn to spread the peanut butter love!

Share your favorite peanut butter recipe in the comments with the hashtag #HowDoYouPB. You can also check out more peanut butter recipes here.

I hope you like my tasty Gluten-Free Peanut Butter Chocolate Bread.

Yield: 1 Loaf, serves 8

Gluten-Free Peanut Butter Chocolate Bread

Prep Time: 10 minutes

Bake Time: 50 minutes

Cooling Time: 10 minutes

Total Time: 1 hour 10 minutes

This gluten-free peanut butter chocolate bread topped with oats is simply divine. You can toast slices of bread in a pan, make French toast or perhaps a delightful breakfast strata with day old bread.

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Ingredients

• 1 cup Whole Milk
• 1/4 cup Sour Cream
• 2 large Eggs
• 3/4 cup Swerve Granulating Sugar
• 1 cup Smooth Peanut Butter
• 1 3/4 Gluten Free Flour
• 1 tbsp. Baking Powder
• 1 1/4 cup GF Rolled Oats, reserve 1/4 cup for the top
• 1 cup Chocolate Chunks or Chips

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Warm up about 2 cups of water and place peanut butter jar in the large cup of a saucepan. This method will soften the peanut butter. It will be easier to incorporate to the smooth constancy with the rest of the ingredients. You may also add peanut butter in the microwave-safe dish and use the melt method until peanut butter is completely soft.
3. In a large bowl combine warm milk, sour cream, eggs, and soften peanut butter. Using an electric hand mixer, mix all the ingredients until smooth.
4. Measure all the dry ingredients and combine them together.
5. Once combined slowly add to the wet and with a spatula to prevent over mixing, combine wet and dry ingredients.
6. Pour into the loaf pan, lined with parchment paper if possible or use nonstick pan well-greased.
7. Bake for 45-50 minutes in the middle rack of the oven.
8. Make sure to check the bread after 20 minutes of baking. If the top of the bread is browning too fast, cover it with aluminum foil and then continue baking until the bread is cooked.
9. You may remove the loaf from the baking pan after 10 minutes but allow the bread to cool down completely before slicing.

Notes

You may use:

• Any brand of Peanut Butter that you prefer.
• Chocolate or omit if you do not like it.
• Regular Flour instead of Gluten Free
• Regular Sugar instead of Swerve

Do you like Bread Puddings? What flavor combination is your absolute favorite?

Bread pudding, which I typically call sweet breakfast casserole, is the best creation. Whoever invented this is an absolute genius.

My family genuinely loves it so much. I cannot even begin telling you how this entire pan was gone in less than 10 minutes.

Ahh! Le Sigh! This was the time when I still ate carbs and sweets.

I precisely remember waking up with the irresistible cravings of this delightful casserole. I made it many times before especially around this time of the year.

If you have kids, you know there are so many school holiday parties. I would switch minor ingredients often, depending on what season we are or what is the occasion.

Every so often I would add raisins and delicious apples and sometimes make almond joy combo. 

If you are following me for a while, ya know your girl loves Almond Joys, but also I love chocolate and orange. Okay, I must admit that I am not picky at all so whatever sweets are in front, I will eagerly eat it.

Nevertheless, this delicious bread pudding is effortless. It comes together so quickly, but you can make it ahead and store the whole pan in the fridge and bake the next day. I mean it’s as simple as that. Having said that, you can soak it for a couple of hours and bake it the same day as well.

What are some of your favorite homemade breakfasts that we traditionally eat around the joyous holiday season?

It is during the winter season when I make it the most, but also on special occasions like birthdays or Thanksgiving Black Friday breakfast. Nonetheless, I sincerely hope you guys like this one as much as we did enjoy eating it with a drizzle of sweet maple syrup and a sprinkle of powdered sugar. 

I sincerely love Easy Breakfast STRATA, Savory Breakfast Casserole, FRENCH TOAST, WAFFLES as well as CLASSIC PANCAKES, but this one is special. Even though made it many times, I don’t actually make it often that’s why is so special. 

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Breakfast Brioche Bread Pudding

This delicious bread pudding is effortless. It comes together so quickly, but you can make it ahead and store the whole pan in the fridge and bake the next day. I mean it‘s as simple as that. It is absolutely perfect for breakfasts over the holiday season. 

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword baking, brunch, breakfast, bread

Prep Time 10 minutes

Cook Time 45 minutes

Rest for at least 1 hour

Total Time 55 minutes

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 loaf Chocolate chip brioche toast slice into cubes
• 1/2 tablespoon Coconut Oil softened
• 4 cups Whole milk you may use non dairy milk
• 1 can Coconut Milk (or cream) by Thai Kitchen
• 6 large eggs
• 1/2 cup Sugar 100 g
• 2 teaspoons Vanilla Extract
• 1/4 teaspoon salt
• 1 cup Shredded Coconut
• 1/2 cup Chocolate Chips

Instructions

1. Slice the bread into cubes. Leave the edges on for a more rustic loaf. Slice the bread into bite-sized cubes.

2. Coat a 9×13-inch baking dish with the coconut oil. Add the bread cubes and gently shake the dish and pat the cubes down so they settle into place. If you’re using any extra ingredients like fruit or nuts, scatter these over top, then use a spoon to gently poke and stir them into the bread cubes so that some of them go into the middle but they don’t all fall to the bottom of the dish.

3. Make custard by combining the milk, coconut milk, eggs, sugar, vanilla, salt in a large bowl and whisk it well. Then add coconut shreds and mix again. 

4. Slowly and evenly pour the custard over the top of the bread cubes, making sure it gets everywhere. The custard should come to just below the top of the bread, with edges and corners poking out the top.
5. Make sure to cover the dish with plastic wrap and refrigerate for a couple of hours or overnight. This gives the bread time to absorb the liquidy egg, milk and cream mixture. If you’d like the traditional and more common flat top with no crunchy bits, press the top of pudding a few times as it soaks or weighs it down with something heavy so that all the bread cubes get pushed into the egg mixture.
6. Before baking, arrange your rack in the middle of the oven and heat the oven to 350°F.
7. Bake the bread pudding. Uncover the bread pudding and bake until a toothpick inserted into the middle comes out clean and the tips of the bread on top are beginning to toast, 45 minutes. If the top seems like it’s getting dark before the custard is completely done, cover the dish loosely with heavy duty aluminum foil. You can make like a little dome.
8. Cool briefly before serving. Transfer the baking dish on a wire cooling rack and let cool at least 5 minutes before serving. You may dust some powdered sugar and serve with maple syrup.

Recipe Notes

OPTIONAL EXTRAS: 1/2 cup of dried fruit, 1/2 cup chopped toasted nuts, 1/2 cup chocolate chips, finely grated zest of one orange, powdered sugar, maple syrup.

You may use reg brioche or a day old bread, and add some chocolate chips if you would like or other optional extras. Classic Bread pudding contains Milk, Cream, Eggs, Sugar, Vanilla or Cinnamon or both. As I stated, you may add nuts, chocolate, dried fruit, etc., but the custard is something that every bread pudding contains. We do not need additional flour or any starches to make it thick because the custard is going to be poured over the stale bread.