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St. Patrick’s Shamrock Garlic Pesto Rolls

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These festive rolls are made with garlic and fresh pesto, shaped like shamrocks, perfect for St. Patrick’s Day celebrations.

Ingredients

  • 3 1/2 cups all-purpose flour (plus extra for dusting)
  • 1 packet (2 1/4 tsp) instant yeast
  • 1 cup warm milk (about 110°F)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted (or olive oil for dairy-free)
  • 1 large egg, room temperature
  • 1 tsp salt
  • 2 cups fresh spinach leaves
  • 1 cup fresh basil leaves
  • 1/3 cup grated Parmesan cheese (or dairy-free vegan parmesan)
  • 2-3 garlic cloves, peeled
  • 1/4 cup toasted pine nuts (or walnuts or sunflower seeds)
  • 1/3 cup olive oil (plus more for brushing)
  • 1/2 tsp salt, more to taste
  • Black pepper, to taste
  • 1 egg, beaten (for egg wash)
  • Extra Parmesan, for sprinkling (optional)
  • Softened butter, for serving (or dairy-free spread)

Instructions

  1. In a large mixing bowl, whisk together flour, yeast, and salt.
  2. In a separate bowl, combine warm milk, sugar, melted butter, and egg. Pour wet ingredients into dry and mix until a shaggy dough forms.
  3. Knead dough by hand on a lightly floured surface for 8-10 minutes (or with a mixer for 5-6 minutes) until smooth and elastic.
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes until doubled in size.
  5. While dough rises, make pesto: Combine spinach, basil, parmesan, garlic, pine nuts, salt, and pepper in a food processor. Pulse, then drizzle in olive oil and blend until smooth but textured. Adjust seasoning as needed.
  6. Punch down risen dough and roll into a 12×16-inch rectangle, about 1/2-inch thick.
  7. Spread pesto over dough, leaving a 1/2-inch border. Cut into 12 strips.
  8. Roll up each strip, then cut two slits at one end and fan out to create shamrock shape. Pinch leaves together if needed.
  9. Place rolls on parchment-lined baking sheet, cover, and let rise 20-30 minutes until puffy.
  10. Preheat oven to 350°F. Brush rolls with beaten egg and sprinkle with extra parmesan if desired.
  11. Bake for 20-24 minutes until golden and cooked through. Let cool on pan for 10 minutes.

Notes

Serve warm with softened butter or extra olive oil for spreading. Can be stored in an airtight container for 1-2 days or frozen for up to 1 month.

Find it online: https://zestuni.site/st-patricks-shamrock-garlic-pesto-rolls/