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.
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 #Britain.
These red pesto parmesan rollls 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.
First, you just need to mix together your flour, yeast and salt.
Then add in some dried herbs.
Pour in some honey and a little olive oil.
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.
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!
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.
Once risen, tip the dough onto a floured surface again and roll out into a big flat shape about 1/2 an inch thick.
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…
Now grab the furthest end of the dough and tightly roll it towards you until you have a big dough sausage.
Slice the sausage into 9-12 pieces and arrange roll-side-up in an oiled baking tin or casserole dish.
Allow these to rise until doubled in size for another hour or so.
Then simply stick them in a preheated oven to bake until dark golden brown and hollow-sounding when tapped.
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.
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!
Fluffy bread rolls filled with a swirl of delicious sun-dried tomato pesto and Parmesan cheese!
- 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
- As much red pesto as you like (homemade or bought)
- As much grated Parmesan or Grana Padano as you like
- Measure your flour into a large bowl and add the yeast and salt on opposing sides.
- Add the dried herbs and mix these dry ingredients together.
- Make a well in the centre of the flour mixture and add the honey, oil, tomato purée and milk.
- Mix together until a dough forms, adding more flour or milk to adjust the consistency if necessary.
- 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.
- Place the dough into an oiled bowl, cover with clingfilm and allow to rise for at least 1 hour or until doubled in size.
- Once doubled in size, flatten the dough on a lightly floured surface again and roll out flat until about 1/2 an inch thick.
- Spread as much pesto as you like all over the flattened dough, then sprinkle over a few handfuls of the grated cheese.
- 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.
- 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.
- 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.
- 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.
- Remove the rolls from their tin/dish and cool before serving.
- 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.
- Now simply enjoy your delicious pesto Parmesan swirls however you want to enjoy them!