Pesto Rolls

Ingredients

• 0.5 cube fresh yeast
• 1 tsp caster sugar
• 125 ml lukewarm milk (3.5% fat)
• 250 g durum wheat flour type 1050
• 2 tbsp durum wheat flour type 1050 (for kneading)
• 120 g durum wheat wholemeal flour
• 1 tsp salt
• 100 g Soft Butter
• 1 pinch bread spice
• 0.5 tsp dried Italian herbs
• 3 eggs
• 2 handfuls parsley (5 g each)
• 1 clove garlic
• 50 g Parmesan (30% fat i. Tr.)
• 6 tbsp Olive oil
• 1 tsp olive oil (for the mold)
• Pepper

Instructions

1. 1.

   Dissolve yeast and sugar in lukewarm milk. Combine both flours in a mixing bowl and mix with salt. Add yeast mixture, 100 g butter in pieces, bread spice, dried herbs and eggs successively and knead everything into a smooth dough. Let the dough rise covered for about 1 hour.

2. 2.

   In the meantime, wash and shake the parsley dry. Peel and finely chop the garlic. Grate the Parmesan finely. Puree parsley and garlic with 6 tbsp oil finely. Season the pesto with salt and pepper.

3. 3.

   Grease a springform pan or oven-safe dish with the remaining oil. Divide the dough into 20 equal portions, shape into balls and place in the prepared pan. Spread 2/3 of the pesto and Parmesan over the dough balls and let rise again for about 30 minutes.

4. 4.

   Bake the pesto rolls in a preheated oven at 180 °C (fan 160 °C; gas: level 2-3) for about 20 minutes. Then remove from the oven and serve with the remaining pesto and Parmesan.