Pesto Bread Rolls
These pesto bread rolls are super fluffy (yes, I'm not kidding) and combined with the cheesy pesto, they are just super delish! Super easy to make and fun. A must try!
Servings: 9
Ingredients
The Dough
- 2 cup bread flour (260 g)
- ½ teaspoon salt
- 1 egg yolk , room temperature
- 1 ¾ teaspoon instant yeast (5 g)
- 1 tablespoon honey (20 g)
- 3 tablespoon unsalted butter (45 g), melted
- ½ cup warm water (125 ml)
The Filling
- 1 cup pesto (250 g), I use my homemade pesto
- 1 cup shredded mozzarella (90 g)
Instructions
The Dough
- Add all ingredients into a standing mixer bowl, mix to incorporate and then knead for 10 minutes. Form dough into a ball and place in a greased bowl. Cover bowl tightly and leave until the dough rises double its size, in a warm and draft free place. Depending on the temperature of your kitchen, it might take 50 minutes to 1 ½ hour.
Assembling
- Place dough on a lightly floured working surface. Lightly press and roll into a 11 inch (28 cm) square.
- Spread pesto evenly on top, followed by shredded mozzarella. Roll dough into a log and cut into 9 equal pieces. Place them in a buttered 8 inch (20 cm) square pan. Cover with a kitchen cloth and leave for them to puff up a bit, around 20 minutes.
Baking
- Bake in a preheated oven at 350ºF (175ºC), no fan, upper and lower heat, on the lower ⅔ rack, for 25 minutes or until golden brown and fully cooked.
- Remove from the oven and cool completely. Enjoy!
Nutrition
Calories: 313.4kcal | Carbohydrates: 26.9g | Protein: 9.2g | Fat: 18.8g | Saturated Fat: 6.3g | Cholesterol: 44.5mg | Sodium: 489.8mg | Potassium: 66.5mg | Fiber: 1.8g | Sugar: 3.1g | Calcium: 122.8mg | Iron: 0.6mg