Description
Soft, delicate savory rolls filled with delicious basil pesto, perfect for sharing with friends.
Ingredients
Units
Scale
- 5 cups (500 g) all-purpose flour
- 1 packet (7 g) instant dry yeast
- 2 tsp salt
- 1 tbsp sugar
- 2 tbsp olive oil
- 1/4 cup (60 ml) warm milk
- 1 cup (250 ml) warm water
- 1/2 cup (120 g) pesto genovese, homemade
Instructions
- In a small bowl, combine the yeast with sugar and warm milk. Let it sit for 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture, olive oil, and warm water. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 375°F (190°C).
- Punch down the dough and roll it out into a rectangle on a floured surface.
- Spread the pesto evenly over the dough.
- Roll the dough tightly into a log and cut it into 12 equal pieces.
- Place the rolls in a greased rectangular baking pan, leaving a little space between each roll.
- Cover the pan with a damp cloth and let the rolls rise for another 30 minutes.
- Bake in the preheated oven for 30-35 minutes, or until the rolls are golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
- For best results, bake the rolls together in a rectangular pan to keep them soft and juicy.
- Avoid baking them individually in muffin pans.
- Serve warm for the best flavor.
- These rolls are perfect for sharing with friends and family.
- Prep Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 1
- Sodium: 320
- Fat: 6
- Carbohydrates: 36
- Fiber: 2
- Protein: 6
- Cholesterol: 0