Eggless Pesto Rolls with Homemade Pesto

There was a time when the Yeast monster gave me nightmares,not anymore.I started baking with those uneven granules of Yeast which required heaps of luck,more than a warm atmosphere to rise.Now good quality yeast is available aplenty in our part of the world too and you just need a good recipe,some time in hand(bread baking is time consuming!)and confidence.

One recipe which never NEVER fails for me is this Garlic Pull-apart bread rolls.I still remember when I baked it,it was too much of a success to me.I just couldn't believe that the soft and so-bakery-like bread could be baked at home,just like that!

When Nags posted a Pesto version,I bookmarked it to try immediately.Only,there was no Pesto at home.I haven't tried making/eating pesto but had heard so many people raving about it.Decided to harvest my basil pot and made a batch of Homemade Pesto.Though I didn't like it initially(probably because of the taste of raw garlic)it tasted delicious when baked as a filling for this bread.

If you are scared of yeast and are intimidated at the thought of baking bread,I'd suggest you start with this one.It gives perfect results every single time!

Eggless Pesto Rolls with Homemade Pesto
Recipe source - Nags;Original recipe - Suhaina

Ingredients

Maida/All purpose flour - 1 cup
Atta/Whole wheat flour - 1/2 cup
Vital wheat gluten - 1 1/2 tsp(optional)
Salt to taste
Warm water - 1/2 cup
Instant Yeast - 1/2 tbsp(I used Mauripan)
Sugar - 1 tbsp
Olive oil - 1 tbsp
Basil Pesto - 1 cup
Amul Cheese cube - 1,grated(optional)

Method

 
Mix together warm water,sugar and yeast in a bowl and let it proof for about 5-7 minutes.It should bubble and froth up within minutes,if not start afresh.
 
Mix together both the flours,gluten,salt and yeast mix till you get a slightly sticky dough.
 
Add oil and knead for 5-7 minutes till you get a smooth dough.
Cover the dough with a cling film or a kitchen towel and allow to proof for 40-45 minutes.
Grease a baking pan or a loaf tin with butter.

 
Knock down the air in the dough and divide the dough into two equal portions.
Roll one half of the dough on a floured surface using a rolling pin to a rough rectangle.

Spread about half of the pesto on one side.Add grated cheese on top(if using)

 
Roll from one end as you would for a swiss roll.

Cut the roll into half and further into two making it four rolls.

 
Now place the rolls with the cut side up in the greased pan. 
Repeat the same procedure for the remaining dough. 

Allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.

Bake for 20-25 minutes or till the top has become golden brown.

Yeastspotted!

Notes

• The recipe is a very simple one,perfect for beginner yeast bakers.Of course,it all depends on the quality of the yeast you use.Make sure you use a fresh batch of yeast.I use Mauripan Yeast sachets.
• The yeast granules can be directly added with the flour,but I always take the tried and tested route of proofing the yeast first and then kneading the dough.
• Knead the dough for at least 5 minutes to develop gluten.This creates soft and fluffy rolls.
• Every oven is different so baking times may vary.