Easy Pesto Rolls Recipe
Ingredients
750ml/420g white bread flour
Pinch of salt
Pinch of sugar
1 sachet instant dry yeast
300ml lukewarm water
50ml pesto
Beaten egg and milk for glazing
Method
Sift flour and salt together. Add sugar, mix and add yeast. Add enough lukewarm water to mix to a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes, or until dough is smooth and elastic. Place dough in a large, lightly oiled for, cover and leave to rise for 20 minutes, or until doubled in size.
Knock down dough on a lightly floured surface and knead again until smooth. Roll out dough on a lightly floured surface, into a rectangular shape.
Spread pesto sauce onto dough, leaving a 1 cm border. Starting from the long side, roll up tightly. Cut into 2 cm thick slices. Stack buns in a circular pattern, cut side up, into a greased 23 loose-bottom springform cake pan. Cover and leave to rise for about 15 minutes or until doubled in size.
Brush buns with beaten egg and milk.
Bake in a preheated oven at 200°C for 15 - 20 minutes, or until golden brown.
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