Cheesy Basil Pesto Pull-Apart Rolls
Inspired by techniques from King Arthur Baking.
Green-flecked pull-apart rolls rolled in home-made pesto and baked under bubbling mozzarella.
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Method
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Equipment
- large bowl or stand mixer with dough hook
- cling film or a clean tea towel
- pastry brush
- wire rack
- probe thermometer (optional)
- food processor or pestle and mortar
- 23 x 33 cm baking dish or lined baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 265 kcal |
| Protein | 9.3 g |
| Carbohydrate | 27.6 g |
| of which sugars | 2.7 g |
| of which free sugars | 1.2 g |
| Fat | 13 g |
| of which saturates | 3.9 g |
| Fibre | 1.1 g |
| Salt | 0.83 g |
Protein per 100 kcal
3.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Pesto
- 30 g fresh basil leaves
- 20 g pine nuts, lightly toasted
- 20 g Parmesan-style hard cheese, finely grated
- 1 garlic clove
- 4 tbsp extra-virgin olive oil
Dough
- 400 g strong white bread flour
- 7 g instant (fast-action) dried yeast
- 15 g caster sugar
- 5 g fine sea salt about ⅚ tsp
- 25 g Parmesan-style hard cheese, finely grated
- 2 tbsp extra-virgin olive oil
- 270 ml whole milk warm, about 40 °C
Topping
- 110 g mozzarella, coarsely grated
- 25 g Parmesan-style hard cheese, finely grated
- 1
Pesto. Blitz the basil, pine nuts, 20 g cheese and garlic to a rough paste, then work in the oil to make a loose sauce. Set aside 2 tbsp for the dough.
- 2
Dough. Mix the flour, yeast, sugar, salt and 25 g cheese, then add the 2 tbsp oil, the reserved pesto and the warm milk and stir to a shaggy dough. Rest 5 min, then knead about 6 min, until smooth and bouncy.
- 3
Rise. Cover and leave 45-60 min, until doubled.
- 4
Shape. Divide into 12 pieces of about 65 g and round each tightly. Roll each ball in the remaining pesto and arrange them in the greased dish, just touching.
- 5
Prove. Cover and leave 30-45 min, until puffy. Heat the oven to 190 °C (170 °C fan).
- 6
Bake. Scatter over the mozzarella and the last 25 g cheese and bake 20-25 min, until the cheese is bubbling and browned; the centre roll reads 88-90 °C. Cool 10 min before pulling apart.
Storage
Keep in the fridge for up to 2 days and reheat at 180 °C for 6-8 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
