Pesto rolls
While we’re all dying in the crazy heat in Mumbai, I think I might have stumbled upon a silver lining to this crazy situation… bread making! Any kind of yeasted dough rises like a dream in this hot and humid weather, making this the ideal weather to bake homemade breads. I usually cover the dough wi
  • ½cup milk, warmed to body temperature
  • ¾tsp instant dry yeast
  • 200gms all purpose flour, sifted (extra for dusting work surface)
  • 1Tbs sugargranulated
  • ½tsp salt
  • 2Tbs Extra Virgin Olive Oil greasing+ extra for the bowl
  • butter greasingSoftened for baking dish
  • Milkfor brushing the rolls
For the filling
  • ¼cup pesto sauce(or more)
  1. Stir the yeast into the warm milk and set it aside to dissolve.
  2. In the bowl of a stand mixer, whisk together the flour, sugar and salt. Make a well in the centre and pour in the oil and milk. Stir together to combine.
  3. Use the dough hook attachment of the stand mixer to knead the dough on medium speed until it is smooth in texture and spring-y to the touch. Shape the dough into a ball and place it on the kitchen counter while you quickly brush the inside of the bowl with the extra oil. Pop the dough back in the bowl, coating it with the oil from the bowl and cover the bowl tightly with plastic wrap. Leave it to rise for an hour, or until it has doubled in volume.
  4. Once the dough has risen, use a rolling pin to roll it out on a lightly floured work surface and shape into a rectangle (roughly), ¼ -inch in thickness. Spread the pesto sauce, leaving a ½-inch border along the sides. Roll from the longer edge, into a coil shape. Cut into 6 to 8 pieces and arrange in a baking dish that is greased with butter. Cover with plastic wrap and leave to rise for another 30 minutes. Pre-heat the oven to.
  5. Bake in the pre-heated oven for 20 to 30 minutes or until golden brown. Remove from oven, allow it to cool slightly before serving. These are best eaten warm.
Recipe Notes

Makes 6 to 8 rolls.

pesto sauce recipe, here