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Tear & Share Pesto Rolls

Adam's recipe

Home made pesto is a must! It produces a more intense flavour and has a fresh fragrant aroma. I made this bread to go with a red pepper soup....it was a happy marriage!

Servings

Ingredients

500 g	Strong white flour
25 g	Butter
2 tsps	Sugar
1 ½ tsps	Salt
7 g	Quick Yeast (1 Sachet)
300 ml	luke warm water
1	handful of pinenuts
1	half of a clove of garlic
1	enough good quality extra virgin olive oil
2	handfuls of Parmesan or Grana Padano
1	small splash of lemon juice (optional)
1	pinch Maldon sea salt for the mortar and pestle
1	small bunch of basil

Method

Mix the flour, yeast, sugar, salt, butter and water in a bowl. Turn out on to a floured surface and knead well for 15 minutes. Cover in a bowl with a damp tea towel until doubled in size.
Knock back, roll out as if you were going to make a swiss roll, spread the pesto all over the dough, roll up, again, like a swiss roll, cut into 8 rolls (will look like Chelsea buns) and arrange on an oiled/buttered tray, cover with the wet tea towel and allow to double in size again.
When ready to bake, brush with extra virgin olive oil and sprinkle with sea salt (optional). Bake in the middle of the oven until golden and a hollow sound is heard when the bottom is tapped.
To make the pesto; Lightly toast the pinenuts in an oven, then make a paste in a mortar and pestle with the basil, salt, garlic and pinenuts, add the oil and grated cheese and mix (add more oil if too dry/add more cheese if too wet....adjust the ingredients to suit your taste....even swap the herbs/nuts for different flavours.....even add sun dried tomatoes for a 'pesto rosso'!!!)

Temperature & cooking time:
220C Until it's cooked!!