Red pesto & mozzarella savory dinner rolls | bitterbaker.com

Pesto & mozzarella rolls

Red pesto & mozzarella cheese savory dinner rolls | bitterbaker.com

Total time: 2.5 hours. Makes about 30 dinner rolls.

These rolls were made for 4th of July 2013. Red = pesto. White = mozzarella. Blue = baking cups. I would at least like some credit for trying.. ;)

Red pesto & mozzarella cheese savory dinner rolls | bitterbaker.com Ingredients

  • 1.5 cups milk
  • 1 tbsp active dry yeast
  • 1 tbsp honey
  • 0.5 tbsp sea salt
  • 1 egg
  • 550 g all-purpose flour

Toppings
340 g (12 oz) fresh mozzarella
80 g red pesto (3 oz)
1 egg
pine nuts
sea salt

Instructions
Heat up the milk to about 110°F. Mix in the active dry yeast and the honey and let it sit for a few minutes until the yeast is starting to foam up. Mix in sea salt, 1 egg and the flour and knead to a dough. Use more flour if you need to, you don’t want your dough to be unmanageable. Let the dough rise in the bowl for 1 hour, covered with a kitchen towel, or until it’s doubled in size.

Red pesto & mozzarella cheese savory dinner rolls | bitterbaker.com
You’ll want to make these rolls. If not for your family, then at least for yourself.

Red pesto & mozzarella cheese savory dinner rolls | bitterbaker.com
They might not be the most obvious 4th of July treats, but it’s the thought that counts, right?

Take the dough out of the bowl and put in on a floured surface. Roll it out to a thin, rectangular pancake, about 1/4 inch thick. Spread the pesto evenly over the dough. Cut the mozzarella in thin slices and spread them out evenly over the pesto (the mozzarella will not cover the entire rectangular). Roll the dough together, just like when you’re making cinnamon rolls, starting by folding in the edge of the long side. Cut the roll it slices, about 1/2 inch thick. Place in baking cups on oven trays. Cover with kitchen towels and let rise another 30 minutes to 1 hour, until they have doubled in size. Meanwhile preheat the oven to 460°F.

Red pesto & mozzarella cheese savory dinner rolls | bitterbaker.com
Not the healthiest of treats. But delicious. Oh, did I already mention that?

When the rolls have risen, brush them with egg and sprinkle pine nuts and sea salt on top. Bake in the oven for 10-12 minutes until golden brown. Let cool on a rack covered with a kitchen towel.

Red pesto & mozzarella cheese savory dinner rolls | bitterbaker.com
Put them in the freezer as soon as they have cooled down, if you’re not planning on eating them the same day.

Enjoy and have a wonderful 4th of July!

Red pesto & mozzarella cheese savory dinner rolls | bitterbaker.com
Happy 4th of July everyone!

This post has been submitted to YeastSpotting.

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