Pesto Swirled Wholemeal Dinner Rolls
Serves 12 • Prep 2 hours 30 mins • Cooking 25 mins
What you’ll need
325g Wholemeal Plain Flour Mix
150g white bread flour
300mL warm water
7g dry yeast
1 teaspoon sugar
1 teaspoon salt
5 tablespoon pesto
1 tablespoon milk
Combine the wholemeal flour and white bread flour, yeast and sugar in a large bowl. Then stir through the salt. Make a well in the centre and pour in the warm water, ensure is not hot as this will kill the yeast. Then add in the pesto.
Use a wooden spoon to combine into a dough and then tip onto a lightly floured surface and knead for 10mins. Place into an oiled bowl and then cover the bowl with a tea towel and leave to rise in a warm drought free area for 2 hours or until doubled in size.
Punch the dough down to release the air. Divide the dough into 12 equal pieces. Fold the corners of the ball into the base to shape in the palm of your hand. Then place on a lightly floured baking tray. Place rolls 2 inches apart. Cover with a tea towel and then allow to rise for another 30mins or until doubled in size.
Meanwhile preheat the oven to 200C.
Brush the rolls with milk and then bake in the oven for 25min until golden brown.