why make this recipe
This recipe makes soft, green shamrock rolls that look fun for St. Patrick’s Day. They mix garlic and fresh pesto for bright flavor. The rolls are great warm, and they work for parties or a special family meal.
introduction
These St. Patrick’s Shamrock Garlic Pesto Rolls use a yeast dough filled with spinach-basil garlic pesto. The rolls shape like shamrocks and bake to a golden top. If you like garlic and parmesan, try this garlic Parmesan cheeseburger bombs for another savory bite.
how to make St. Patrick’s Shamrock Garlic Pesto Rolls
- Mix the dry ingredients and then add the warm milk, sugar, melted butter (or oil), and egg. Stir until a rough dough forms.
- Knead the dough until smooth and elastic. You can do this by hand for 8–10 minutes or with a mixer for 5–6 minutes.
- Put the dough in an oiled bowl, cover it, and let it rise in a warm spot until doubled (60–90 minutes).
- While the dough rises, make the pesto: pulse spinach, basil, Parmesan, garlic, pine nuts, salt, and pepper in a food processor. Drizzle in olive oil and blend to a textured sauce. Taste and adjust salt or pepper.
- Punch down the risen dough and roll it into a 12×16-inch rectangle, about 1/2 inch thick. Spread the pesto, leaving a small border. Cut into 12 strips.
- Roll each strip, then cut two small slits at one end and fan the pieces to form a shamrock leaf shape. Pinch the leaves together where needed.
- Place the rolls on a parchment-lined sheet, cover, and let them puff for 20–30 minutes.
- Preheat the oven to 350°F. Brush rolls with beaten egg and sprinkle extra Parmesan if you like. Bake 20–24 minutes until golden. Let cool 10 minutes on the pan before serving.
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)
Directions :
- In a large mixing bowl, whisk together flour, yeast, and salt.
- In a separate bowl, combine warm milk, sugar, melted butter, and egg. Pour wet ingredients into dry and mix until a shaggy dough forms.
- 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.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes until doubled in size.
- 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.
- Punch down risen dough and roll into a 12×16-inch rectangle, about 1/2-inch thick.
- Spread pesto over dough, leaving a 1/2-inch border. Cut into 12 strips.
- Roll up each strip, then cut two slits at one end and fan out to create shamrock shape. Pinch leaves together if needed.
- Place rolls on parchment-lined baking sheet, cover, and let rise 20-30 minutes until puffy.
- Preheat oven to 350°F. Brush rolls with beaten egg and sprinkle with extra parmesan if desired.
- Bake 20-24 minutes until golden and cooked through. Let cool on pan for 10 minutes.
- Serve warm with softened butter.
how to serve St. Patrick’s Shamrock Garlic Pesto Rolls
Serve warm on a platter. Add a small dish of extra olive oil or softened butter for spreading. These rolls go well with soup, salad, or as a snack at a party.
how to store St. Patrick’s Shamrock Garlic Pesto Rolls
Cool completely, then store in an airtight container at room temperature for 1-2 days. For longer storage, freeze in a sealed bag for up to 1 month. Reheat in a warm oven until soft.
tips to make St. Patrick’s Shamrock Garlic Pesto Rolls
- Use warm milk, not hot, to keep the yeast alive.
- If dough feels sticky, dust with a little flour, but avoid adding too much.
- Toast nuts first for a better flavor in the pesto.
- Keep the pesto textured, not fully smooth, so it spreads well.
- Let the rolls rise until puffy before baking for a light crumb.
variation (if any)
- Make the recipe dairy-free by using olive oil instead of butter and vegan parmesan.
- Swap pine nuts for walnuts or sunflower seeds.
- Add a pinch of red pepper flakes to pesto for heat.
- Add shredded mozzarella inside each roll for a cheesy center.
FAQs
Q: Can I use frozen spinach in the pesto?
A: Yes. Thaw and squeeze out extra water before using. You may need a bit less olive oil.
Q: Can I make the dough ahead and refrigerate?
A: Yes. After the first rise, cover and refrigerate up to 24 hours. Let come to room temperature and puff before shaping and baking.
Q: Do I have to use egg wash?
A: No. Egg wash gives a shiny brown top. You can brush with olive oil for a softer finish.
Q: Can I make smaller or larger shamrocks?
A: Yes. Adjust the strip size and bake time. Smaller rolls may need less time, larger ones need more.
St. Patrick’s Shamrock Garlic Pesto Rolls
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Description
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
- In a large mixing bowl, whisk together flour, yeast, and salt.
- In a separate bowl, combine warm milk, sugar, melted butter, and egg. Pour wet ingredients into dry and mix until a shaggy dough forms.
- 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.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes until doubled in size.
- 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.
- Punch down risen dough and roll into a 12×16-inch rectangle, about 1/2-inch thick.
- Spread pesto over dough, leaving a 1/2-inch border. Cut into 12 strips.
- Roll up each strip, then cut two slits at one end and fan out to create shamrock shape. Pinch leaves together if needed.
- Place rolls on parchment-lined baking sheet, cover, and let rise 20-30 minutes until puffy.
- Preheat oven to 350°F. Brush rolls with beaten egg and sprinkle with extra parmesan if desired.
- 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.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
