Incorprating two types of flour — all-purpose and strong — for pleasing elasticity, these pesto rolls need a few hours to rise before they're baked. Whether you let them cool or enjoy them warm, slathered with butter, the options are endless. Keep it classic and serve them alongside a bowl of spaghetti, or use them to make mini sandwiches, perhaps filled with porchetta and a swoosh of lemon-caper aioli.
- 250 grams flour
- 250 grams strong flour
- 25 grams yeast (brewer’s)
- 100 grams pesto sauce
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon fine salt
- pine nuts
- Dissolve the yeast in some warm water with 1/2 teaspoon of sugar, allow it to proof for a few minutes. Stir once in a while until the foam on the top has formed.
- Place the two types of flour in the mixer bowl with the salt, turn the mixer on quickly to combine, then add the yeast, the oil, and the pesto diluted with some hot water. Turn on the mixer again and knead the dough until it is of a soft consistency. Add some warm water if necessary.
- Gather the dough into a ball, make a criss cross incision on top, brush lightly with oil, cover it in plastic wrap and place it in a warm area to rise, at least 2 hours.
- Punch down the dough and knead it again for a few minutes, shape it into loaves 6 to 8 centimeters in diameter.
- Cut the loaves into many small pieces.
- Shape each piece into a round roll, brush with some oil, and add some pine nuts on top.
- Place the rolls on baking sheets lined with wax paper, leaving some space between each.
- Allow the rolls to rise again in a warm area.
- Preheat the oven to 170–180C and bake the rolls for at least 15 to 20 minutes.
- Remove the rolls from the oven and cool.
PER SERVING *
|Calories700Calories from Fat240|
|% DAILY VALUE*|
|Calories from Fat240|
|% DAILY VALUE*|