Recipe: Pesto Rolls
- For the dough:
- 1 cup + ⅛ cup all purpose flour
- 1/2 teaspoon active dry yeast
- 1/8 cup olive oil
- 1/2 cup warm water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- For the pesto:
- 2 cloves roasted garlic
- 1 cup arugula leaves
- 1 cup basil leaves
- 1/4 cup pine nuts, roasted
- 1/4 cup grated parmesan
- 1/4 cup olive oil
- salt to taste
- pepper and parmesan for assembly as needed
- In a bowl, soak the yeast in warm water and set aside for a couple of minutes.
- Whisk in the oil, salt and sugar. Mix in a cup of flour. The dough will be very sticky, don’t worry.
- Set the dough in warm place to rise and double for an hour.
- Sift together the rest of the flour, baking soda and powder and mix into the dough to form a pliable and soft dough which is very elastic.
- If the dough is too sticky, add a little more flour.
- Dump onto a lightly floured surface, cover with bowl and let it sit for a minute or two.
- Meanwhile make the pesto by grinding together all the ingedrients. I usually eyeball measures, so use more or less of the ingredients as per your taste.
- Roll out the dough into a rough rectangle. Go as thin as you can without tearing.
- Generously spread the pesto paste leaving a small 1/2 inch border.
- Sprinkle pepper and more parmesan all over.
- Roll in the dough along the length as tightly as you can to form a log.
- Finish off by sealing the seam with a brush of oil.
- Cut inch thick pieces of the log and place in a oil pan.
- Leave about half inch between the pieces.
- Place in a warm spot and let it rise for 30 minutes.
- Bake in an oven preheated to 400 degrees for 20 minutes, until the crust is light golden.
Recipe and Photo: Foodista / CC BY