When I made Coriander Walnut Garlic Pesto, my original plan was to use it in Sphagetti / pasta alone. Till my bookmarks tumbled down one by one, and I had Nag’s recipe staring at me for the past few years L (yes, years !!). The fear of dealing with yeast was daunting, and this was one of the first breads I baked for this Marathon, and did a happy dance when it turned out just right. Like I said in my inaugural post on Orange Almond Cake, this Baking Marathon helped me conquer many of my fears of working with yeast.
Adapting on the original recipe with pesto instead of garlic butter, this was a breeze to make and yummy to taste. I also made another batch of mint pesto which I used to make a similar roll last week. These rolls can be had as a snack, or as an accompaniment to meat dishes / soups or even as an appetizer. Either way, it’s a crowd pleaser, and my kiddo is always hovering around the oven when I am baking asking if am baking her favourite snack roll.
Baking Marathon Day 4 : Coriander Garlic pesto Pull apart Rolls
Recipe type : Yeasted bread
Adapted from : Here
Course: Appetisers / Tea time snacks
Cuisine : American
Spice level : Medium. Makes : 15 medium sized rolls
Prep time: 15 mins | Bake time : 30 mins (varies from oven to oven)
Standing / resting time for yeasted dough : 60-90 mins
What you need:
- Wholewheat / Organic Bread flour – 2 cups
- Warm water – about ¾ cups + 2 TBSP
- Sugar – 1 tsp
- Salt – ½ tsp
- Instant yeast – 1 tbsp
- Olive oil – ¼ cup (divided use)
- Coriander Walnut Garlic Pesto – ½ cup
- Chopped walnuts – a handful
- Sesame seeds
- In a large bowl, sieve flour and salt and keep aside. Make a well like indentation and keep ready
- In a cup, add ¼ cup warm water, sugar and yeast (I proof my yeast everytime even though I use instant). Once done, add the proven yeast and mix well. Add in the rest of the warm water and half of the olive oil, little by little till you get a slightly firm dough. On a floured surface, knead well for 8-10 mins (or if using a stand mixer) till you get a smooth dough.
- Place in a well greased bowl, covered till doubled. Mine took about 90 mins.
- Once doubled, punch down and knead again for 2-3 mins. Halve the dough and roll out into a roughly rectangular sheet on a floured surface.
- Place this surface on a greased / lined baking sheet snugly, apply a coat of the oil, and spread the pesto generously leaving out the sides. Sprinkle any nuts if you are using
- As shown in the picture, start rolling in the pesto roll tightly from the longer side and when you reach the end, pinch the seams in so you get a tight roll.
- Wrap in cling wrap / foil and refrigerate for 20 mins (very crucial, don’t miss this step else you would end with messy rolls).
- Repeat with other part of the dough. Place all these rolls on a lined baking sheet, cover and let them rise again for 30-40 mins . Towards the end of the second rise preheat to 180 C / 375 F.
- Sprinkle toasted sesame seeds on these rolls before placing them in the oven, bake for 25-30 mins till you see them crusty and baked. You may broil for last 2 mins if you need a deeper crust.
- Cool on racks and serve warm. You may also freeze excess rolls and warm the next day (microwave for 30 secs is ideal)