Pesto wholemeal rolls
Discover the perfect balance of nutrition and flavor with our Pesto Wholemeal Rolls. Made with a blend of white wheat and self-raising flours, these rolls are infused with the goodness of fresh basil, pine nuts, and grated Parmesan cheese. Soft, fluffy, and aromatic, they're ideal for any meal. Elevate your baking game with this easy-to-follow recipe and enjoy a wholesome, homemade delight!
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.
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.
{'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."}
Nutrition per serving
6 ServingsCalories 390kcal
Protein 13g
Carbohydrates 66g
Fiber 3.00g
Sugar 2.33g
Fat 9g
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