I was thinking long and hard on what to make for 4th of July. Shouldn’t be too hard, right? But it was.
First I thought of making something sweet. But let’s be honest here, there are tons of food bloggers out there that are coming up with way more creative 4th of July sweets than I can ever think of. Sooo. I started to think of a yummy, savory roll that I could make.
Can you spot the red, white and blue?
I needed something red.. Sundried tomatoes? No matter how much I love them, I felt like I use them too often. You guys want variation, right? Good. So do I. So I came up with red pesto! I sent my husband to the store with the mission to find the most delicious red pesto ever. He found it. It was sooo good. Good enough to just spread on crispbread and enjoy as is.
Let’s just pretend that it wasn’t made of sundried tomatoes.
You’ll want to make these rolls. If not for your family, then at least for yourself.
The white ingredient was a no-brainer – I want mozzarella in my rolls!
But the blue thing… I thought of purple cauliflower, cabbage and eggplant – but couldn’t think of anything blue except for blue potatoes, and blue, edible flowers. And I wasn’t really sure how well those would go with pesto and mozzarella. If I would have had more time (which I didn’t), I might have thought of something.
They might not be the most obvious 4th of July treats, but it’s the thought that counts, right?
I had no choice but to go with Plan B – blue baking cups. That’s not cheating, right? Never mind that the blue color is the wrong blue color. And that they’re also green. Or that the mozzarella turned out more brown than white when the rolls were baked (yes, I know, I was shocked). Despite the tiny little details, they were still delicious. If I may say so myself. Soft, cheesy, pesto-y, nutty… All my favorite adjectives.
Not the healthiest of treats. But delicious. Oh, did I say that already?
Red pesto & mozzarella savory dinner rolls
Total time: 2.5 hours. Makes about 30 dinner rolls.
- 1.5 cups milk
- 1 tbsp active dry yeast
- 1 tbsp honey
- 0.5 tbsp sea salt
- 1 egg
- 550 g all-purpose flour
340 g (12 oz) fresh mozzarella
80 g red pesto (3 oz)
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.
Put them in the freezer as soon as they have cooled down, if you’re not planning on eating them the same day.
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.
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.
Enjoy and have a wonderful 4th of July!
Happy 4th of July everyone!
This post has been submitted to YeastSpotting.