Pesto Bread Rolls

L'ANTRO DELL'ALCHIMISTA
7Ingredients
70Minutes
700Calories

Description

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 i…

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.

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Ingredients

US|METRIC
  • 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
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    Directions

    1. 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.
    2. 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.
    3. 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.
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    NutritionView More

    700Calories
    Sodium25% DV600mg
    Fat42% DV27g
    Protein33% DV17g
    Carbs32% DV97g
    Fiber20% DV5g
    Calories700Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol
    Sodium600mg25%
    Potassium230mg7%
    Protein17g33%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate97g32%
    Dietary Fiber5g20%
    Sugars0g0%
    Vitamin A0%
    Vitamin C0%
    Calcium2%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.