Pesto wholemeal rolls
These Pesto Wholemeal Rolls combine hearty wholemeal flour with refreshing pesto for a delicious side or snack. Easy to make with a double rise for a fluffy texture, they’re perfect for any meal.
Cook time 35 min
Prep time 40 min
Ingredients:
1.50 cups water1 tsp yeast
2 tsp sugar
1.50 cups all-purpose white wheat flour
2 cups self-raising flour
1 tsp salt
1/3 cup pine nuts
1/2 cup basil leaves
1/2 cup grated parmesan cheese
1 tbsp milk (1% fat)
{'title': 'Pesto Wholemeal Rolls', 'description': 'These Pesto Wholemeal Rolls are perfect for any occasion, combining the wholesome goodness of wholemeal flour with the vibrant flavors of homemade pesto. Perfect as a side dish or even a standalone snack, these rolls are sure to impress.'}
Instructions:
- In a mixing bowl, combine 1.5 cups of warm water with 1 tsp of yeast and 2 tsp of sugar.
- Stir the mixture gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a separate large bowl, mix together 1.5 cups of all-purpose white wheat flour, 2 cups of self-raising flour, and 1 tsp of salt.
- In a food processor, blend together 1/3 cup of pine nuts, 1/2 cup of basil leaves, and 1/2 cup of grated parmesan cheese until you get a coarse paste. Set aside.
- Pour the yeast mixture into the bowl with the flour mixture. Stir until a dough begins to form.
- Add the pesto mixture to the dough and mix well until it is evenly incorporated.
- Turn the dough out onto a lightly floured surface. Knead it for about 10 minutes until smooth and elastic. If the dough is too sticky, you can add a bit more flour.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
- Once the dough has risen, punch it down to release the air.
- Divide the dough into 12 equal portions. Shape each portion into a round roll and place them on a baking sheet lined with parchment paper, leaving space between each roll.
- Cover the rolls with a damp cloth and let them rise again in a warm place for about 30-45 minutes or until they have nearly doubled in size.
- Preheat your oven to 375°F (190°C).
- Brush the tops of the rolls with 1 tbsp of milk for a nice, golden finish.
- Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Let the rolls cool on a wire rack for a few minutes before serving.
{'summary': "Pesto Wholemeal Rolls are not only delicious but also packed with nutritious ingredients. Whether you're a seasoned baker or a novice, this recipe is simple to follow and yields delightful, flavorful rolls. Enjoy them freshly baked for best results."}
Pesto wholemeal rolls FAQ:
Use a standard baking sheet that fits approximately 12 rolls. Ensure they have enough space between them to allow for expansion during the second rise.
The rolls are done when they are golden brown and sound hollow when tapped on the bottom. This usually takes about 15-20 minutes at 375°F (190°C).
Yes, you can prepare the dough in advance and let it rise. After shaping the rolls, you can cover and refrigerate them overnight. Let them come to room temperature and rise again before baking.
You can substitute pine nuts with walnuts or sunflower seeds for a similar texture and flavor. Adjust the amounts based on your preference and ensure any substitutes are suitable for your diet.
If your dough is sticky, sprinkle in additional flour a little at a time while kneading until it reaches a smooth and elastic consistency, but avoid adding too much flour to keep the rolls soft.
Tips:
- Ensure the water is lukewarm to activate the yeast properly.
- Toast the pine nuts lightly before using them in the recipe to enhance their flavor.
- Use fresh basil leaves for the best pesto flavor.
- Knead the dough thoroughly to develop gluten, which will give the rolls a better texture.
- Let the dough rise in a warm, draft-free environment to ensure a good rise.
- Brush the tops of the rolls with milk before baking to achieve a golden crust.
- If you prefer, you can substitute the self-raising flour with all-purpose flour plus baking powder and salt.
Nutrition per serving
6 ServingsCalories 390kcal
Protein 13g
Carbohydrates 66g
Fiber 3.00g
Sugar 2.33g
Fat 9g
More recipes
Pumpkin and basil risotto
Creamy pumpkin and basil risotto with Parmesan and mozzarella.
29 Nov 2025Lentil stew with mushrooms, sun-dried tomatoes and spinach
Wholesome lentil stew with mushrooms, sun-dried tomatoes, and spinach.
02 Feb 2026Cranberry and almond biscotti
Crisp cranberry and almond biscotti perfect for coffee dipping.
15 Dec 2025Skinny lemon chicken piccata with capers
Enjoy a lighter take on chicken piccata with lemon and capers.
10 Feb 2026Parmesan broccoli with olive oil
Enjoy Parmesan broccoli with olive oil as a tasty side dish.
13 Nov 2025Carrot, garlic and olive focaccia
Enjoy a tasty Carrot, Garlic, and Olive Focaccia as a side or snack.
01 Dec 2025