Soft Pesto Rolls

Pesto filled rolls in a green baking dish with basil leaves.

Make your own soft pesto rolls with a simple yeast dough filled with homemade or store-bought pesto. This recipe is egg-free as written.

Course Appetizer, Autumn, Bread, holiday, Pantry Recipes, Side Dish, Sides, Summer

Cuisine American, British, Canadian

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 25

Rising Time 1 30

Total Time 2 10

Servings rolls

Calories 235kcal

Author Alexandra Daum

Ingredients

250 ml (1 cup) non-dairy milk room temperature
1 teaspoon honey or sugar
2 ¼ teaspoons dried yeast or ½ cube fresh
3 tablespoons olive oil
400 grams (2 ⅔ cups) spelt flour*
½ teaspoon sea salt
200 grams (¾ cup) pesto room temperature

Metric - Cups

Instructions

Add the milk, honey, and yeast to a large mixing bowl and whisk to combine. If your milk is cold before beginning, it can be heated until skin-temperature before use.
250 ml (1 cup) non-dairy milk, 1 teaspoon honey, 2 ¼ teaspoons dried yeast
Set aside for the yeast to bloom (foam or bubble), about ten minutes. Once it has, whisk in the olive oil.
3 tablespoons olive oil
Add the flour and salt to the bowl and mix with an electric mixer or by hand until a rough dough forms.
400 grams (2 ⅔ cups) spelt flour*, 1/2 teaspoon sea salt
Knead by hand for 8-10 minutes, or with an electric mixer for 5-6 minutes, until the dough is smooth and elastic. With a damp hand, tuck the dough under itself to form a smooth ball in the mixing bowl.
Cover and set the bowl in a warm, draft-free place for the dough to rise until doubled in size, about one hour.
Once the dough has risen, turn it out onto a floured work surface and shape it into a rough ball. Roll out to a rectangle about 30x40cm (12x16 in.), making sure the dough isn't sticking to the counter.
Grease a large baking dish with some olive oil and set aside. Spread the pesto in an even layer over the dough, then roll from the long edge to make a spiral. Cut into 12 equally sized rolls and place into the baking dish.
200 grams (¾ cup) pesto
Cover and set aside to rise for about 20 minutes, until puffy but not doubled in size. While the rolls are rising, preheat the oven to 180°C (350°F).
Once the buns have risen again, bake for 20-25 minutes, or until lightly golden and the centre springs back when lightly touched. Cool for at least 20 minutes before serving.

Notes

* Use up to half whole grain flour. Substitute white all-purpose flour if preferred.

Nutrition