Coriander Garlic Pull Apart Rolls | Yeasted Breads

Name: Coriander Garlic Pesto Pull Apart Rolls | Yeasted Breads
Prep time: 15 min
Cook time: 30 min
Total time: 135 min
Ingredients: 2 cups Wholewheat Flour (sub with Organic Bread flour for best results); 1.5 tsp vital wheat gluten (skip if using bread flour); 3/4 cup Warm water (I additionally needed 3 TBSP more); 1 tsp Sugar; 1/2 tsp Salt; 1 TBSP Instant yeast; 1/4 cup Olive oil (divided use); 1/2 cup Coriander Garlic Pesto (click link in the main post for the recipe); 2 TBSP Chopped walnuts (sub with any seeds / nuts on hand); 2 TBSP Sesame seeds (optional, but recommended)

Published: Apr 4, 2015 · Modified: Jun 30, 2025 by Kalyani · This post may contain affiliate links · 32 Comments

Jump to Recipe Print Recipe

Coriander Garlic Pesto rolls is a great snack for parties or dinner. Baked to Golden perfection with wholewheat flour, garlic pesto and everyday spices.

When I made Coriander Walnut Garlic Pesto, my original plan was to use it in Sphagetti / pasta
alone. The fear of dealing with yeast was daunting, and this was one of the first breads I baked with yeast, and did a happy dance when it turned out just right. So, these pesto rolls along with Pizza Pinwheels made it to consecitive birthday parties for the kids while they were growing up

Looking back at this post first written in 2015, It was a revelation when I could tame the yeast. This bake helped me conquer many of my fears of working with yeast. My kids have always, always opted this as a first choice when doing savoury bakes.

Other kid-approved Bakes on the blog are:

Chai Spiced Banana Bread (Eggless)

Eggless Banana Bread made special with homemade Chai Masala. Perfect for breakfast or a quick snack

Check out this recipe

Baked Choco Mini Donuts (Vegan)~ How to make Baked Chocolate Doughnuts

Baked Vegan Mini Chocolate Donuts are an exotic mini chocolatey treat to indulge as a snack or breakfast, Perfect for a party or putluck too.

Check out this recipe

Yeasted Transylvanian Cinnamon Sugar Cake

A soft chewy cake made with dough and yeast topped with Cinnamon Sugar. Perfect for Holiday Bakes and Edible Gifting

Check out this recipe

Eggless Sugar free Ragi Banana Bundt Cake

Enjoy this delicious Bundt cake which is made with Finger millet / Ragi and is refined sugar free and eggless.

Check out this recipe

Date Cardamom Squares

Eggless, Butterfree Tea cake made with Date Puree (No Refined Sugar)

Check out this recipe

How to serve this Coriander Garlic Pesto Pull Apart Rolls:

Adapting on the original recipe with pesto instead of garlic butter, this was a breeze to make and yummy to taste. I also made another batch of mint pesto which I used to make a similar roll last week. These rolls can be doubled or tripled, had as a snack, or as an accompaniment to meat dishes / soups (check over 30 varieties here) or even as an appetizer. Either way, it’s a crowd pleaser, and my kiddo is always hovering around the oven when I am baking asking if am baking her favourite snack roll.

Let's make Coriander Garlic pesto Pull apart Rolls

Recipe type : Yeasted bread ; Adapted from : Here

Course: Appetisers / Tea time snacks ; Cuisine : American

Spice level : Medium. Makes : 12 medium sized rolls

Prep time: 15 mins | Bake time : 30 mins (varies from oven to oven)

Standing / resting time for yeasted dough : 60-90 mins

What you need to make Coriander Garlic Pesto Pull Apart Rolls:

2 cups Wholewheat Flour (sub with Organic Bread flour for best results)
1.5 teaspoon vital wheat gluten (skip if using bread flour)
¾ cup Warm water (I additionally needed 3 tablespoon more)
1 teaspoon Sugar
½ teaspoon Salt
1 tablespoon Instant yeast
¼ cup Olive oil (divided use)

Filling:

½ cup Coriander Garlic Pesto (click link for the recipe)
2 tablespoon Chopped walnuts (sub with any seeds / nuts on hand)
Topping: 2 tablespoon Sesame seeds (optional, but recommended)

How to make Coriander Garlic Pesto Pull Apart Rolls:

In a large bowl, sieve flour , vital wheat gluten (if using) and salt and keep aside. Make a well like indentation and keep ready.
In a cup, add ¼ cup warm water, sugar and yeast (I proof my yeast everytime even though I use instant). Once done, add the proven yeast and mix well. Add in the rest of the warm water and half of the olive oil, little by little till you get a slightly firm dough. On a floured surface, knead well for 8-10 mins (or if using a stand mixer) till you get a smooth dough.
Place in a well greased bowl, covered till doubled. Mine took about 90 mins.
Once doubled, punch down and knead again for 2-3 mins. Halve the dough and roll out into a roughly rectangular sheet on a floured surface.
Place this surface on a greased / lined baking sheet snugly, apply a coat of the oil, and spread the pesto
generously leaving out the sides.
Sprinkle any nuts / seeds if you are using
As shown in the picture, start rolling in the pesto roll tightly from the longer side and when you reach the
end, pinch the seams in so you get a tight roll.
Wrap in cling wrap / foil and refrigerate for 20 mins (very crucial, don’t miss this step else you would end
with messy rolls).
Repeat with other part of the dough. Place all these rolls on a lined baking sheet, cover and let them rise
again for 30-40 mins . Towards the end of the second rise preheat to 180 C / 375 F.
Sprinkle toasted sesame seeds on these rolls before placing them in the oven, bake for 25-30 mins till you see them crusty and baked. You may broil for last 2 mins if you need a deeper crust.
Cool on racks and serve warm. You may also freeze excess rolls and warm the next day (microwave till warm and serve immediately)

PIN FOR LATER

Coriander Garlic Pesto Pull Apart Rolls | Yeasted Breads

Kalyani

Coriander Garlic Pesto rolls is a great snack for parties or dinner. Baked to Golden perfection with wholewheat flour, garlic pesto and everyday spices.

4.90 from 19 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Proofing time 1 30

Total Time 2 15

Course Appetizer, Baked Snack

Cuisine American

Servings servings

Equipment

Oven (OTG) sub with airfryer / microwave with varying results
2 Bowl
1 Kitchen aid Any stand mixer (skip if kneading by hand)
Pastry Brush

Ingredients

2 cups Wholewheat Flour sub with Organic Bread flour for best results
1.5 teaspoon vital wheat gluten skip if using bread flour
¾ cup Warm water I additionally needed 3 tablespoon more
1 teaspoon Sugar
½ teaspoon Salt
1 tablespoon Instant yeast
¼ cup Olive oil divided use
½ cup Coriander Garlic Pesto click link in the main post for the recipe
2 tablespoon Chopped walnuts sub with any seeds / nuts on hand
2 tablespoon Sesame seeds optional, but recommended

Instructions

In a large bowl, sieve flour , vital wheat gluten (if using) and salt and keep aside. Make a well like indentation and keep ready
In a cup, add ¼ cup warm water, sugar and yeast (I proof my yeast everytime even though I use instant). Once done, add the proven yeast and mix well. Add in the rest of the warm water and half of the olive oil, little by little till you get a slightly firm dough. On a floured surface, knead well for 8-10 mins (or if using a stand mixer) till you get a smooth dough.
Place in a well greased bowl, covered till doubled. Mine took about 90 mins.
Once doubled, punch down and knead again for 2-3 mins. Halve the dough and roll out into a roughly rectangular sheet on a floured surface.
Place this surface on a greased / lined baking sheet snugly, apply a coat of the oil, and spread the pesto generously leaving out the sides.
Sprinkle any nuts / seeds if you are using
As shown in the picture, start rolling in the pesto roll tightly from the longer side and when you reach the end, pinch the seams in so you get a tight roll.
Wrap in cling wrap / foil and refrigerate for 20 mins (very crucial, don’t miss this step else you would end with messy rolls).
Repeat with other part of the dough. Place all these rolls on a lined baking sheet, cover and let them rise again for 30-40 mins . Towards the end of the second rise preheat to 180 C / 375 F.
Sprinkle toasted sesame seeds on these rolls before placing them in the oven, bake for 25-30 mins till you see them crusty and baked. You may broil for last 2 mins if you need a deeper crust.
Cool on racks and serve warm. You may also freeze excess rolls and warm the next day (microwave till warm and serve immediately)