Pesto Rolls

by Ai Qi on 05th Jan, 2012

Posted by
Ai Qi
Date:
05/01/2012
Tags:
bread Christmas dinner rolls

This is the start of our Christmas dinner 2011. I must say that the rolls were "life-savers", as my family was starving when they arrived, but I wasn't done plating the appetizers! This pesto roll recipe taken was from "The Art and Soul of Baking" by Cindy Muschet. We forgot to take a photo of the rolls, so the photo is courtesy of my 2nd sis, Joanne.

Pesto Rolls

Ingredients:
  • 2 cups (1.5 oz)loosely packed fresh basil leaves(1.5 oz)
  • 1/4 cup (2 oz)olive oil(2 oz)
  • 1/4 cup (1 oz)freshly grated Parmesan cheese (I used less of this as I don't like cheese)
  • 4 cloves garlic thinly sliced
  • 1/2 teaspoon plus 1.5 teaspoons salt
  • 1 cup (8 oz)water (8 oz)
  • 2.25 teaspoons instant yeast
  • 3.25 cups (16.25 oz)bread flour or unbleached all-purpose flour(16.25 oz)
2 cups (1.5 oz)loosely packed fresh basil leaves(1.5 oz)
['loosely packed fresh basil leaves']
1/4 cup (2 oz)olive oil(2 oz)
['olive oil']
1/4 cup (1 oz)freshly grated Parmesan cheese (I used less of this as I don't like cheese)
['freshly grated parmesan cheese']
4 cloves garlic thinly sliced
['cloves garlic']
1/2 teaspoon plus 1.5 teaspoons salt
['plus 1.5 teaspoons salt']
1 cup (8 oz)water (8 oz)
['water']
2.25 teaspoons instant yeast
['instant yeast']
3.25 cups (16.25 oz)bread flour or unbleached all-purpose flour(16.25 oz)
['bread flour or unbleached all-purpose flour']
Recipe:
Make the pesto: Combine the basil, olive oil, Parmesan, garlic and 0.5 teaspoon salt in food processor and process until very finely chopped and paste-like.
Mix, rest and knead the dough: Attach the dough hook to stand mixer. Mix flour, instant yeast and 1.5 teaspoons salt. Add in water and pesto. Blend on low until the dough begins to come together and form a cohesive mass, about 2 to 3 minutes. Cover the bowl with plastic wrap or a damp lint-free cotton towel and let the dough rest for 20 minutes to allow it to fully hydrate before further kneading. Knead on low speed until the dough is firm, elastic, and smooth, 3 to 6 minutes.
Rise the dough (first rise): Lightly oil a bowl, transfer the dough into the bowl, and brush the surface of the dough with a little oil. Cover tightly with plastic wrap and let the dough rise until doubled, about 1 hour.
Punch down, divide, and shape the rolls: Press down on the dough firmly to expel some of the air bubbles but do not knead the dough again or it will be too springy and difficult to shape. Divide the dough into 8 equal pieces (about 3.75 oz each) (I shaped them into 53 grams pieces instead). Shape each one into a taut, round ball. Place the rolls on the prepared baking sheet about 3 inches apart.
Proof the dough (second rise) and prepare the oven: Cover the rolls loosely with plastic wrap or a damp lint-free cotton towel and let rise until almost doubled in size, 35 to 45 minutes. Preheat the oven to 400 degrees F.
Bake the rolls: Remove the plastic wrap or towel and dust the top of the rolls lightly with a sprinkling of flour. Use a razor to make a decorative slash or two in the top of each roll. Immediately place the pan in the oven on the baking sheet. Bake for 15 to 18 minutes, until cooked through and the internal temperature registers 200 degrees F on an instant read thermometer. Transfer to a cooling rack. Serve warm or at room temperature.
Note: You can bake the rolls early and reheat in a 400 degrees F oven for 6 to 7 minutes. Store, uncovered, at room temperature for 1 day. They can also be baked ahead and frozen for 1 month. Thaw the rolls, spread apart on a baking sheet, at room temperature for 1.5 hours, then reheat as directed above to crisp the curst and warm the center.
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