Sunday, April 11, 2010

Garlic Pesto Rolls

When planning for my Easter dinner, I decided I wanted to try to make homemade rolls. I ran across these from I decided to give them a try before the big meal, and they are delicious! Much easier to make than I thought they would be, and easy to whip up again for Easter Dinner.

GARLIC PESTO ROLLS (adapted from Savory Sweet Life)
Makes 12

1/2 cup warm water
1/2 cup warm milk
1 egg (room temperature)
1/2 cup butter, melted
2 tablespoons white sugar
1/2 to 1 tsp garlic salt
4 1/2 cups bread flour
1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
1/2 cup pesto
1/2 cup grated Parmesan cheese


Place water, milk, egg, melted butter, sugar, and garlic salt in a KitchenAid mixing bowl. Add flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic.

Place dough in a greased bowl and cover with a damp towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area.

Turn dough onto lightly floured surface and roll into a rectangle slightly larger than 9×13 inches. Spread surface evenly with pesto and sprinkle Parmesan cheese on top. Beginning with the long side, roll dough pinching the seam to seal.

Cut into 12 equal slices and place them in a greased muffin tin, cut side up. Cover with a damp towel and allow to rise for an additional 30 minutes.

Preheat oven to 375 degrees F. Bake in preheated oven for 20 minutes or until golden brown. Remove from muffin cups and serve warm.


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