Pesto Bread Roll RecipeYield: 48 rolls
Adapted from: Peter Reinhart’s Artisan Breads Everyday (UK | India)
1 tbsp /9g instant yeast
1 3/4th cup / 425g lukewarm milk (any kind)
6 1/4th cup / 794g unbleached bread flour (I used all-purpose)
2 tsp salt
5 1/2 tbsp sugar
6 tbsp / 85g extra virgin olive oil
1 egg for the dough
1 egg for the eggwash
- To make the dough, dissolve the yeast into the milk and let it rest for 5 minutes.
- In a bowl, add all the other ingredients and mix it up as you pour in the milk. Once the ingredients are evenly distributed, start kneading for 4-5 minutes until the dough is soft and supple.
- If you’re kneading using a KitchenAid, knead by hand after you’ve turned the dough out for 2 minutes. Divide into two, make into balls and place it into two bowls greased with oil and covered with cling film. You can refrigerate one bowl for later use and let the other batch rise at room temperature for about 2 hours or until doubled in volume.
- Now roll out the dough into a 1/4th inch thick sheet and spread generously with pesto, making sure to stay away from the sides.
- Form a roll and cut with a sharp knife or a bench scraper and place the individual rolls into the baking tin. Make sure to leave some space between rolls, because they’re going to spread!
- Cover with a cloth or cling film so the bread doesn’t form a dry skin.
- Let the bread rise again for about an hour.
- A little before baking, brush the top of the bread with eggwash (1 egg + 2 tbsp water or milk) to get a gorgeous golden hue.
- Bake in a preheated oven at 180C/350F for 15-20 minutes.