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–+ servings
A batch of freshly baked Parsley Pesto Bread Rolls with a golden-brown crust and a soft, fluffy interior swirled with vibrant green parsley pesto. The rolls have a rustic, artisanal appearance with a slightly glossy finish. They are arranged on a wooden cutting board atop a rustic wooden table, with a few rolls sliced open to reveal the flavorful herb filling. A small dish of parsley pesto, fresh parsley sprigs, and a linen napkin add to the cozy presentation. Warm, natural lighting enhances the inviting, homemade feel.

Parsley Pesto Bread Rolls

Soft, savory, and full of flavor, these parsley pesto bread rolls are perfect for any occasion. Serve them on their own or alongside soup, salad, or sandwiches!
Portions:6
Preparation Time: 20 minuten
Cooking Time:24 minuten
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Equipment

  • medium-size bowl
  • Large-size bowl
  • Parchment paper or silicone baking mat
  • baking sheet
  • plastic wrap
  • 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 nectar, and yeast.
  • Let stand for 10 minutes until the mixture foams.
  • In a large-size bowl, mix 1¼ cups (150 g) of bread flour, 1¼ cups (150 g) of whole wheat flour, and salt.
  • Stir the pesto spread and 2 tablespoons (30 ml) of oil into the yeast mixture.
  • Combine the wet and dry ingredients, mixing until fully incorporated.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding more flour if necessary.
  • Shape into a ball.
  • Coat a large bowl with the remaining ½ teaspoon oil.
  • Turn the dough around to coat, cover, and let rise for 90 minutes, until doubled in size.
  • Punch down the dough, divide into 6 portions, and shape into rolls.
  • Place on parchment or a silicone mat.
  • Loosely cover with plastic wrap and let rise for 45 minutes.
  • Preheat the oven to 375°F (190°C).
  • Remove the plastic wrap, transfer parchment to a baking sheet, and bake for 24 minutes, or until golden and hollow when tapped.
  • Let cool on a wire rack.

Notes / Tips / Wine Advice:

Serving Tip:
Pair these rolls with a light salad or a bowl of tomato soup for a perfect meal.
Wine Advice:
Try a crisp white wine like Sauvignon Blanc to complement the pesto flavor.

Nutritional Information

Calories: 140 kcal | Carbohydrates: 27 g | Protein: 4 g | Fat: 2 g | Fiber: 3 g | Sugar: 3 g | Salt: 0.5 g
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Recipe Category Bread / Side Dish / Snacks
Country American
Holliday: Picnic
Season: All seasons
Diets Low Fat / Vegan
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