Tomato Pesto Rolls

Tomato Pesto Rollstick-150x150[1]      Makes 9

  • 500g strong bread flour
  • 7g sachet quick dried yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 300 ml warm water
  • Small jar tomato pesto
  1. Place all the ingredients except the pesto in a large mixing bowl. Mix and knead for 10 minutes until smooth. Cover and put in a warm place to rise for 1 hour. It should double in size.
  2. Tip out onto a floured surface and knead for another couple of minutes.
  3. Roll out the dough into a rectangle about 40cm by 30cm.
  4. Spread the pesto over the dough, leaving a cm around the edges.
  5. Starting with the smaller end, roll the dough up into a Swiss roll shape and, with a sharp knife, cut into 9 slices. Carefully place each rolled slice in a greased square or round dish.
  6. Cover with a tea towel and leave in a warm place to rise for 30 minutes.
  7. Heat the oven to 180C. When up to temperature, bake for 25-30 minutes until nice and golden.

You can vary the pesto to change the flavours.

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