Pesto Bread Rolls
These soft and savory bread rolls are amazing eaten plain or served alongside a nice bowl of soup or a heaping plate of fresh salad. They’re also perfect for burgers or sandwiches.
Equipment
- Measuring cups and spoons
- Parchment paper or silicone baking mat
- plastic wrap
- baking sheet
- wire rack
Ingrediënten
- ½ cup 120 ml water, heated to 100°F (38°C)
- 1 tablespoon 21 g agave nectar
- 2 teaspoons active dry yeast
- 1½ cups 180 g bread flour, divided
- 1½ cups 180 g white whole wheat or regular whole wheat flour, divided
- 1½ teaspoons fine sea salt
- ¾ cup 165 g Parsley Pesto Spread (page 81)
- 2 tablespoons 30 ml canola oil, plus ½ teaspoon, to coat bowl
Instructies
- In a medium-size bowl, combine the water, agave, and yeast.
- Let stand for about 10 minutes, until the mixture foams and bubbles up.
- If it doesn’t, your yeast may not be fresh, and you should start over.
- In a large mixing bowl, combine 1¼ cups (150 g) of the bread flour, 1¼ cups (150 g) of the whole wheat flour, and the salt.
- Stir the pesto spread and 2 tablespoons (30 ml) oil into the yeast mixture.
- Stir the wet ingredients into the dry ingredients.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour a little at a time if the dough is too wet.
- Shape the dough into a ball.
- Lightly coat a large bowl with canola oil.
- Turn the dough in the bowl to coat it with oil.
- Cover and let rise for 90 minutes, or until doubled in size.
- Punch down the dough and divide it into 6 equal portions.
- Shape into rolls and place them on a piece of parchment paper or a silicone baking mat (such as Silpat).
- Loosely cover the rolls with plastic wrap and let rise for another 45 minutes.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Remove the plastic wrap from the rolls and transfer the parchment paper to a baking sheet.
- Bake for 24 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Let the rolls cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
These rolls make an excellent pairing with soups, salads, or even as a base for delicious vegan sandwiches. Try them with a drizzle of balsamic vinegar and olive oil.Wine Advice:
Pair with a light white wine, such as a Pinot Grigio, or a crisp Sauvignon Blanc to complement the herbal pesto flavors.Nutritional Information
Calories: 150 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 2 g | Fiber: 4 g | Sugar: 2 g | Salt: 0.4 g
