Pesto Rolls For #BreadBakers
I have been seeing Mir and Pavani bakebreads and blog about the group Bread Bakers and wanted to jump in the yeast
quest and bake with these wonderful bakers. Hence wrote to Stacy and asked if I could join. She replied immediately
and here I am baking the first bread with these awesome group of bakers. This month
our host is Deepti Of Baking Yummies and she challenged us to bake rolls.It could be yeasted or quick bread , sweet or savoury. When I Saw
some fresh basil at the vegetable shop I decided the rolls would be Pesto
rolls. So here is a soft delicious pesto roll
FOR THE BREAD
|
All purpose flour
|
2 cups
|
|
Instant Yeast
|
1 tsp
|
|
Salt
|
1/2 tsp
|
|
Sugar
|
1/ tsp
|
|
Water
|
Nearly 1 cup
|
|
Olive oil
|
2 tbsp
|
FOR THE PESTO
|
Fresh
Basil |
2
cups |
|
Cashew
|
1/4
cup |
|
Garlic
|
1
clove |
|
Olive
oil |
1/4
cup |
|
Salt
|
To
taste |
|
Lemon
juice |
1tsp
|
PREPARATION
FOR THE PESTO
Transfer the basil, garlic, soaked cahew, Paneer and
salt to the bowl of the food processor.Add just enough water and run the
processor. While it is running add the olive oil and grind till you get a
smooth paste
salt to the bowl of the food processor.Add just enough water and run the
processor. While it is running add the olive oil and grind till you get a
smooth paste
FOR THE BREAD
In the bowl of the stand mixer add the flour, salt, sugar and yeast. Mix
everything well
everything well
Now add the water and oil and start kneading in MINIMUM for 1 minute.
When the hook has gathered all the dough turn the speed to ONE and let
it knead the dough for 7 minutes
Take out the soft pliable dough and transfer it to a well-greased bowl
it knead the dough for 7 minutes
Take out the soft pliable dough and transfer it to a well-greased bowl
Cover it and let it rest in a cool place for 1 hr for it to double
After an hour, take it out, punch down, roll the dough into a rectangle,
evenly spread the pesto all over.
evenly spread the pesto all over.
Now start rolling along the longer side carefully
Cut into equal sized pieces as shown
Place them on a prepared pan or tray
Cover it loosely and again let it rest till it doubles
Mine took 30 minutes
Preheat the oven to 220 C
Grate mozzarella cheese on the top
Apply milk evenly over the surface to get a nice brown crust. You can
use egg wash too
use egg wash too
Bake it for 25-30 minutes or until done
Transfer this to a wire rack to cool
Let it cool completely
Serve with a savoury dip !
Thank you Deepti for the wonderful theme. It was fun baking these fluffy rolls
- Anadama Rolls from Passion Kneaded
- Bulochki from Mayuri’s Jikoni
- Cinnabon-style Cinnamon Rolls from G’Gina’s Kitchenette
- Cinnamon Rolls from Bakingyummies
- Crescent Rolls from Sara’s Tasty Buds
- Feta Olive Knots from Food Lust People Love
- Flax Oat Wheat Buns from Cook’s Hideout
- Garlic Parmesan Rolls from The Wimpy Vegetarian
- Gluten free Cinnamon Rolls from A Baker’s House
- Herbed Buttermilk Dinner Rolls from I Camp in my kitchen
- Hokkaido Milk Buns from Baking in Pyjamas
- Kahvalti – Turkish-style Breakfast Buns from A Shaggy Dough Story
- Masala Bread Rolls from Sneha’s Recipes
- Mini Cheese Bialys from Karen’s Kitchen Stories
- Oatmeal Rolls from A Day in the Life on the Farm
- Pesto Rolls from Veena’s Vegnation
- Quick Parmesan Rosemary Rolls from The Chef Next Door
- Raspberry Sweet Rolls from Kylee Cooks
- Savory Cheddar Rolls from Magnolia Days
- Stuffed Vegatable Masala Buns from Spill the Spices
- Twisted Knotted Mint Garlic Rolls from Gayathri’s Cook Spot
- Wholewheat Low fat Stuffed Cinnamon Rolls from Sizzling Tastebuds
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
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