Red Pesto Parmesan Rolls

red pesto parmesan rolls

Red Pesto Parmesan Rolls; fluffy white bread rolls filled with a swirl of delicious sun-dried tomato pesto and Parmesan cheese!

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I’ve never met a living soul who doesn’t like pesto. To be honest, I don’t think I’d want to meet them either.

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Pesto goes with just about everything and it works especially well in these tomatoey-cheesy bread rolls! Fluffy white rolls with a whirlpool of sun-dried tomato pesto and Parmesan cheese, what’s not to like?

My family and I enjoyed these with homemade tomato soup tonight and they were absolutely perfect, but these rolls would also be great with eggs at breakfast time or even just with a cup of tea in the afternoon. Mind you, I don’t think there’s anything I wouldn’t eat with a cup of tea in the afternoon. Really asserting that British stereotype there…

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These red pesto parmesan rolls take a little time to make, but aren’t at all difficult! It takes a little while for the dough to rise before it’s ready to bake, but the fairly quick bake and the use of common cupboard ingredients makes them a dream lazy bake.

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First, you just need to mix together your flour, yeast and salt.

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Then add in some dried herbs.

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Pour in some honey and a little olive oil.

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Then add some tomato purée and a good splash of lukewarm milk and mix everything together to form a firm – but not too dry or sticky – dough.

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Once formed, tip the dough onto a lightly floured surface and knead for a good 10 minutes until the dough is smooth and elastic. I usually find a few heavy or irritatingly upbeat songs and just thrash the dough around between my hands and the work-top for a while!

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When you’ve given it a good battering for 10 minutes or so, place the dough into a large oiled bowl and leave to rise until doubled in size.

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Once risen, tip the dough onto a floured surface again and roll out into a big flat shape about 1/2 an inch thick.

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Spread the red pesto all over the flattened dough and top with a couple handfuls of grated Parmesan. At this point, I realise it looks like a giant pizza…

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Now grab the furthest end of the dough and tightly roll it towards you until you have a big dough sausage.

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Slice the sausage into 9-12 pieces and arrange roll-side-up in an oiled baking tin or casserole dish.

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Allow these to rise until doubled in size for another hour or so.

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Then simply stick them in a preheated oven to bake until dark golden brown and hollow-sounding when tapped.

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Once baked, it helps to rub the tops of the rolls with a little olive oil or cool them under a damp tea-towel in order to keep them soft and avoid a super-crunchy-break-your-teeth kind of crust.

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The red pesto parmesan rolls will need to cool for a little while before you tuck in, but they should be fine to eat after about 20-30 minutes. Who am I to deny you warm, tomatoey, pestoey, cheesy bread goodness? Enjoy!

 

Red Pesto Parmesan Swirls!

Prep Time: 2 hours, 15 minutes

Cook Time: 35 minutes

Total Time: 2 hours, 45 minutes

Yield: 9-12

Red Pesto Parmesan Swirls!

Fluffy bread rolls filled with a swirl of delicious sun-dried tomato pesto and Parmesan cheese!

Ingredients

    For the dough:
  • 500g strong white bread flour
  • 1 sachet of instant dried yeast
  • 1 tsp salt
  • 1/2 tsp dried herbs such as basil
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 2 tbsp tomato purée
  • 330ml lukewarm milk
    For the filling:
  • As much red pesto as you like (homemade or bought)
  • As much grated Parmesan or Grana Padano as you like

Instructions

  1. Measure your flour into a large bowl and add the yeast and salt on opposing sides.
  2. Add the dried herbs and mix these dry ingredients together.
  3. Make a well in the centre of the flour mixture and add the honey, oil, tomato purée and milk.
  4. Mix together until a dough forms, adding more flour or milk to adjust the consistency if necessary.
  5. Once a firm - but not too dry or sticky - dough has formed, tip it onto a lightly floured surface and knead well for about 10 minutes until the dough is smooth and elastic.
  6. Place the dough into an oiled bowl, cover with clingfilm and allow to rise for at least 1 hour or until doubled in size.
  7. Once doubled in size, flatten the dough on a lightly floured surface again and roll out flat until about 1/2 an inch thick.
  8. Spread as much pesto as you like all over the flattened dough, then sprinkle over a few handfuls of the grated cheese.
  9. Now grab the furthest edge of the dough and begin to roll it as tightly as you can towards you, trying not to lose any filling, until you have a big sausage of dough.
  10. When rolled, use a sharp knife to slice the sausage into 9-12 slices and place them roll-side-up into an oiled baking tin or casserole dish.
  11. Allow the dough swirls to rise for a further hour or until doubled in size again, towards the end of the baking time, preheat the oven to 210 degrees for conventional ovens or 190 degrees for fan ovens.
  12. Once risen again, pop the tin or dish full of dough swirls into the oven and bake for 25-35 minutes until dark golden brown and hollow-sounding when tapped.
  13. Remove the rolls from their tin/dish and cool before serving.
  14. At this stage you can rub the swirls with a little olive oil or cover them with a damp tea towel to prevent the crust from getting too hard.
  15. Now simply enjoy your delicious pesto Parmesan swirls however you want to enjoy them!
http://maverickbaking.com/red-pesto-parmesan-rolls/

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