Thursday, March 3, 2011

Pesto Dinner Rolls

We grow basil every year in our garden and even though we only usually have 2 plants, those 2 plants can give a ton of basil. I use it fresh in baking and in my canned tomato sauce throughout the summer but when it gets close to frost time I pick it all blend it up and make pesto.

These are my 2nd son's favorite dinner rolls.

Pesto Dinner Rolls

1 cup milk
1 egg
1/2 cup butter
1-2 T honey
1/2 tsp salt
4-5 cups flour ( I use half all purpose and half whole white wheat)
2.25 tsp yeast
~1/2 cup pesto
up to 1/2 cup Parmesan cheese

Warm milk, butter and honey until the butter melts. Place the egg in your mixing bowl and whisk slightly. Add the milk mixture. Add 4 cups of flour, salt and the yeast. Using the dough hook knead the dough until smooth and elastic, adding additional flour if needed. Place dough in a greased bowl covered with a towel and allow to rise until doubled (about an hour).

Turn dough out and pat into a large rectangle. Spread the pesto all over the surface and sprinkle with Parmesan cheese. Starting with the long side roll the dough and pinch closed the seam. Cut 1-1.5 inch slices and place in muffin tins, cut side up.

Cover with a towel and allow to rise for 30 minutes. Preheat your oven to 375 F and bake for 15-20 minutes or until golden brown. Brush tops with butter if desired.

No comments:

Post a Comment