Gluten-Free Pesto Dinner Rolls with Zaatar

These fluffy, gluten-free pesto rolls are packed with vibrant basil pesto and gooey cheese, and topped with zaatar and butter.

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Total Time

• Prep Time: 1 hour and 20 minutes

• Cooking Time: 25 – 30 minutes

Serving

1 Loaf (10 – 12 pieces)

Ingredients

Dough

• 2 tsp Instant Yeast

• 1 Tbsp Coconut sugar, or white granulated Sugar

• 3/4 cup Whole milk, warmed to about 110°F (43°C). Use plant-based milk if you prefer.

• 3 Tbsp unsalted butter, softened at room temperature. Use plant-based butter if you prefer.

• 2 Large Eggs, at room temperature

• 1 and 1/3 cups Gluten Free flour 

• 1 cup Almond Flour

• 1 tsp salt

• 1 tsp garlic powder

• 1/2 tsp dried basil

Basil Pesto

• ½ cup toasted pine nuts

• 1 Tbsp fresh lemon juice

• 1 small garlic clove

• ¼ teaspoon sea salt

• A pinch of freshly ground black pepper

• 2 cups fresh basil leaves

• ¼ cup extra-virgin olive oil, plus more for a smoother pesto

• ¼ cup freshly grated Parmesan cheese, optional

Filling

• ½ cup Basil Pesto

• 1 cup (4 ounces) shredded Cheddar or Mozzarella cheese (or plant-based cheese)

Topping

• 2 Tbsp unsalted butter, melted

• 2 Tbsp Zaatar spice blend

Instructions

1. Gather all of your ingredients.

2. In a small bowl, combine the warm milk, yeast, and sugar. Let the mixture sit for 5–10 minutes, or until foamy.

3. Add softened butter and eggs to the yeast mixture. Add in the gluten-free flour, almond flour, salt, garlic powder, and dried basil. Knead lightly until smooth. Cover and let rise in a warm place for 1 hour.

4. While the dough rises, prepare the basil pesto by adding the pine nuts, lemon juice, garlic, salt, black pepper to a pestle and mortar and grinding to a paste. Add in the basil and keep pounding until the basil breaks down. Slowly drizzle in olive oil until smooth. Mix in Parmesan cheese.

5. Preheat oven to 350°F (175°C). Line a bread pan with parchment paper. Roll out the risen dough on a floured surface into a rectangle, about ¼ inch thick.

6. Spread ½ cup of pesto evenly over the dough, then sprinkle zaatar and the shredded cheese.

7. Roll the dough into a log and slice into 1-inch rounds. Place the rounds into the bread pan.

8. Brush the tops with melted butter and sprinkle with zaatar.

9. Bake for 20–25 minutes, or until golden brown. Let cool slightly before serving.

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