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Pesto Bread Rolls

I love making Yasmin Limbert's Pesto Bread. The flavour is fantastic and is always so popular no matter what the occasion. Great for parties!
Course Bread, Side Dish
Cuisine British, International
Keyword Pesto Bread, Pesto Bread Rolls
Prep Time 20 minutes
Cook Time 25 minutes
Proving Time 2 hours
Total Time 2 hours 45 minutes
Servings 12 rolls
Calories 300kcal
Author Sisley White

Ingredients

  • 500 g Strong White Bread Flour
  • 15 g Dried Yeast - I used 2 packed of dried yeast so it was roughly 14g
  • 10 g Salt 1 teaspoon
  • 320 g room temp water
  • 3 tablespoons of pesto

Instructions

  • Mix the flour, yeast and salt.
  • Combine the water with the pesto and mix into the flour with a knife  to form a dough.
  • Knead it on a lightly oiled surface for 10 minutes till smooth.
  • Return the dough to the bowl and cover with a tea towel. Rest for 1 hour till doubled in size.
  • Remove the dough from the bowl and 'knock back' to original size.
  • Divide it into 12 pieces, they should weigh about 80g each.
  • Roll each one into a sausage then tie them into knots.
  • Rest them on the baking sheet or stone and cover with a tea towel. Rest for a further hour to double again.
  • Preheat the oven to 200º.
  • Bake for 20-25 minutes. When they sound hollow to the tap they are done.