Pesto rolls

Yield: 1 servings

Measure Ingredient
15 grams Fresh yeast
5 millilitres Sugar
225 millilitres Lukewarm water
60 millilitres Pesto; (*vegan pesto)
10 millilitres Salt
500 grams Strong unbleached white flour
15 millilitres Olive oil
5 millilitres Coarse sea salt

Pre-heat the oven to 210øC/425øF/Gas Mark 7 1. Cream the yeast and sugar together in a small bowl. Mix in the water and leave to ferment.

2. Stir in the pesto.

3. In a large bowl mix together the flour and salt. Make a well in the centre and add the oil and yeast mixture. Mix thoroughly.

4. Turn out the dough Onto a lightly floured surface and knead for about 15 minutes. Place in a slightly oiled bowl, cover with a damp cloth and leave to rise until doubled in size.

5. Knock the dough back and knead once again for about 5 minutes.

6. Shape into 12 even sized balls and place onto a greased baking tray.

Again leave to rise for about 30 minutes.

7. Sprinkle with sea salt and bake for about 20 minutes or until golden brown.

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