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Parmesan Pesto Rolls

We are continuing our perfect picnic bakes this weekend with another favourite recipe. These work really well for school lunches too and are delicious with a cream cheese. If you try them tag us in your social posts.

5 from 2 votes

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Prep Time 20

Equipment

Bowl
Oven
Weighing scales
Bowl wrap/cling wrap/ tea towel
Baking trays and paper
Pizza cutter / sharp knife

Ingredients

Dough

250 g strong white flour
10 g butter at room temp
4 g fast action dried yeast
5 g caster sugar
5 g salt
50 g milk
90 g warm water

Filling

80 g pesto
40 g parmesan cheese grated

For the top

20 g sesame seeds
1 egg

Instructions

Make the dough

Mix flour and salt together in a bowl.
Rub in the butter with your finger tips.
Mix in the remaining ingredient;sugar, yeast, water and milk.
Mix to form a soft dough.
Knead by hand for 10-12 minutes or 8 minutes on medium setting on your electric mixer. It should be soft and springy to touch.
Place the dough in an oiled bowl, cover with a tea-towel/cling wrap and leave to ferment for 1 hour. The dough should have doubled in size. Remove from the bowl.
Roll out the dough on your counter top in a large rectangle shape. The thickness should be 1/4 inch. Try not to use any flour. If it sticks sprinkle a tiny bit on your counter but too much flour can make your dough tough.
Using a knife or spatula smooth the pesto over the dough.
Sprinkle with parmesan.
Fold one side over the other. See video
Cut into 7 strips.
Twist them together, tie a knot and hide the seam underneath. See video for technique.
Place them on your prepared baking tray.
Brush with egg wash and sprinkle with seseme seeds and parmesan.
Cover and leave to prove for 45 mins. They should look nice and puffy.
Bake at 210 degrees celsius for 20 minutes