If you like your bread warm…..look no further !!! This is heaven !!!
Pesto Rolls are delicately fragrant with the basil and garlic and the tartness of parmesan !! Best served warm…. actually just of out-the-oven warm 🙂
I get very touchy about my breads….hence all the fuss !!
I’m all for this bread especially because it tastes awesome without the added calorie burden of butter and cheese of the world. It doesn’t feel dry in the mouth, has a lovely flavour, a great accompaniment or can be had by itself for breakfast.
I’ve been baking bread every weekend…. and it usually is the whole wheat loaf which has become a standard default loaf of the Jayaram household. Making these rolls was such a welcome change, not to say that I get bored with my usual whole wheat recipe, but who doesn’t like a soft silky aromatic bun !
I must admit, while whole wheat breads taste great and are always always a much healthier option, nothing beats the good old white flour bread.
I always have a bottle of my homemade Pesto in the fridge…you can always choose a different relish, flavour, condiment etc of your choice. A caramelised onion and ham filling is also great :-).
2 cups All purpose flour or bread flour
2 tsp dry active yeast
1/4 cup warm water
1 tsp Sugar
3-4 tbsp Extra Virgin Olive Oil
1 tsp Salt
Warm water to knead the dough
1. Mix sugar and yeast in lukewarm water and let it prove for not more than 10 minutes.
2. Once the yeast starts frothing, take a flour in a large mixing bowl and ad the yeast. Mix well with your fingers. It’s more like rubbing the yeast into the flour. Once rubbed it well, take some warm water and add gradually, simultaneously add salt and olive oil.
3, Mix well and now transfer the dough onto the work platform and knead well using both your hands. Knead it till the dough feels silky and stretchy.
4. Transfer the dough in a greased bowl and cover with cling wrap. Keep in a warm place for 1 hour till the dough doubles in size.
5. Once doubled, punch it down lightly and give it a quick kneed.
6. Now roll the dough into about half centimetre thickness, this should be about 12″ x 15″ in dimension.
7. Spread pesto generously and grate some parmesan.
8. Now keeping the longer side (15″) towards yourself start rolling the dough. See the images below. Make sure the roll is tight.
9. Cut into equal parts and lay in a round cake mould.
10. Now let ir prove again for 30 minutes.
11. Bake for 15-20 minutes in a 220 C preheated oven.
12 Serve warm.
Happy Baking !!