Pesto Wholemeal Rolls

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Make your own dinner rolls infused with delicious pesto flavours.

The ingredient of Pesto Wholemeal Rolls

• 375ml 1 1 2 cups warm water
• 2 teaspoons 7g 1 sachet dried yeast
• 2 tablespoons olive oil
• 2 teaspoons caster sugar
• 225g 1 1 2 cups plain flour
• 320g 2 cups wholemeal self raising flour
• 1 teaspoon sea salt flakes
• 45g 1 4 cup toasted pine nuts
• 1 3 cup finely shredded fresh basil
• 40g 1 2 cup finely grated parmesan
• olive oil extra to grease
• 1 tablespoon milk

The Instruction of pesto wholemeal rolls

• combine water yeast oil and sugar in a bowl set aside in a warm draught free place for 5 minutes or until frothy
• combine the plain flour wholemeal flour and salt in a large bowl make a well in the centre and pour in the yeast mixture use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl
• turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic add the pine nuts basil and parmesan and knead for 2 3 minutes or until well combined brush a large bowl with oil to grease place the dough in the bowl cover with plastic wrap or a damp tea towel and set aside in a warm draught free place for 45 minutes or until doubled in size
• preheat oven to 190u00b0c line a baking tray with non stick baking paper punch down the centre of the dough with your fist turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size
• divide dough into 8 equal portions roll each portion into a ball and place on prepared tray about 5cm apart cover with a damp tea towel and set aside in a warm draught free place to prove for 30 minutes or until almost doubled in size
• brush rolls with milk bake in oven for 30 35 minutes or until golden and rolls sound hollow when tapped on the base transfer to a wire rack to cool slightly

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