PESTO ROLLS

"Bits of green pesto fleck these flavorful cloverleaf rolls, and shreds of pungent Parmesan crown the tops. The rolls are delicious with minestrone or lasagna."

4 1/2 to 5 cups all-purpose flour
2 pkg. active dry yeast
3/4 cup milk
1/2 cup water
1/3 cup butter
1/3 cup sugar
1 tsp, salt
1 egg, slightly beaten
1/2 cup basil pesto
1/4 cup finely shredded Parmesan cheese

In a large mixing bowl combine l/4 cups of the flour and the yeast; set aside.

In a medium saucepan heat and stir milk, water, butter, sugar, and salt just until warm (120 to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg.

Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of the bowl constantly. Beat on high speed 3 minutes. Stir in pesto. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased large bowl, turning once to grease surface of the dough. Cover with plastic wrap. Chill for at least 2 hours or up to 24 hours.

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes.

Meanwhile, lightly grease eighteen 2 1/2-inch muffin cups. Set aside.

Divide each half of the dough into 9 equal portions. Divide each portion into 3 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sides up. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

Preheat oven to 375 degrees F.

Bake for 12 to 14 minutes or until rolls are golden brown. Immediately remove rolls from pans. Serve warm or cool on wire racks.

Makes 18 rolls
Source: Recipe booklet: Better Homes and Gardens Prizewinning Recipes 2005, Supplement to Better Homes and Gardens magazine