After all the chocolate and sweet treats from Easter weekend we're fancying something savoury. These little rolls are delicious on their own or if its a bit chilly outside, dip them into soup.
- 450g strong white bread flour, (plus a little extra for dusting)
- 7g sachet fast-action dried yeast
- 1 tsp golden caster sugar
- 1 1/2tsp table salt
- 300ml warm water
- 2 tbsp olive oil, (plus a drizzle)
- 150g tub fresh pesto
- 240g semi-dried tomatoes, drained and roughly chopped
- 100g grated mozzarella (ready-grated is better for this because it is drier than fresh)
- 50g Parmesan, grated
- Handful basil leaves
- Mix the flour, yeast, sugar and 1 1/2 tsp of salt in a large mixing bowl.
- Add 280ml of the warm water to the flour mixture, along with the olive oil, and mix until all the ingredients come together as a dough, if you feel the dough is a little dry, add the remaining water.
- When combined, knead for 10 minutes on a floured work top until the dough is soft and elastic.
- Lightly oil a large mixing bowl and place the dough in it, cover with cling film or a clean tea towel and leave to rise until doubled in size, this can take 1-3 hours depending on the temperature of your room.
- Line a large baking tray with parchment paper.
- Tip your dough onto a lightly floured work surface and knock the air out, dust the top of the dough with a little flour and roll out to roughly 40 x 30cm
- Spread the pesto over the dough, then scatter over the tomatoes, cheeses and the basil leaves, roll the dough up from one of the longer sides into a long sausage.
- Cut the dough into 12 even pieces using a sharp knife or dough cutter. Place the pieces, cut-side up, on the baking tray next to each other, but leaving a little space between them. Line them up so you have 3 rolls x 4 rolls. Tuck the open end on the top of the roll in a bit, this will prevent them from uncoiling whilst they cook. Loosely cover with cling film and leave to prove again until doubled in size (about 30 minutes to 1 hour)
- Heat your oven to 200°C/180°C fan/gas 6
- Bake on the middle shelf for 35-40 mins until golden brown and the centre looks dry and not doughy.
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- Tags: Recipes