Sunday, December 4, 2011

Nutty Cheesy Pesto Rolls

Last week I found a small batch of shiso pesto that I made a month ago, looking sad and lonely in the back of the 'fridge.  I also had a handful of pumpkin seeds on hand that needed to be taken care of.  Add these things to some carbs and cheese and I had a feeling they wouldn't be so lonely anymore: Nutty cheesy pesto rolls to the rescue!

First was the dough:

1 cup warm milk
Half a stick of butter
2 tsp yeast
1/4 cup sugar
1 tsp salt
4 1/2 cups flour
2 eggs

Heat the milk until the butter is just melted and add to the premixed yeast, sugar, and salt.  (Make sure the milk is around the happy yeasty temp of 115 degrees.) Let sit for 10 minutes to make sure the yeasts are still active.  Add a cup of flour and mix in.  Drop in the eggs and mix.  Add the flour one cup at a time until the desired consistency is reached.  Let rise in a warm place for about an hour or until the volume has doubled.

Knead the dough for a few minutes.  Let rest of 10 minutes while you get the other stuff ready: plesto (shiso or basil, whatever works,) grated cheese like cheddar, feta, and parmesan, and pumpkin seeds.  Roll out the dough to about 1/4 inch thick.  Spread the pesto evenly across the dough and then sprinkle seeds and cheese evenly on top.  Roll up into a log and slice into 1 1/2 inch lengths using a super sharp knife or flavorless dental floss.

Line on a 13 x 9 inch greased baking pan and bake in a 400 degree oven for 25-30 minutes.

I actually made a batch and a half of the above dough and made cinnamon rolls too.  Delicious.

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