Olive Pesto Rolls

 
 

Make these mouth-watering olive pesto rolls and your next tea party will surely rock.

MAKES 8 rolls

INGREDIENTS

  • 1 cup/ 150g whole wheat flour

  • 1/2 cup 80g All purpose flour

  • 1s tsp/ 5g Instant dry yeast

  • 2 tsp/ 10g brown sugar

  • 1 tbsp olive oil

  • 1 tsp dried oregano

  • 1 tsp/ 5g salt

  • 1 bowl/ 150g pesto

  • 1 bowl/ 100g sliced olives

  • 1/2 cup/ 125 ml warm water

  • Butter and Milk to brush the rolls

Method

  1. Sieve whole wheat flour and all purpose flour. Add salt and oregano to it and keep aside.

  2. Grease a round baking tray with oil.

  3. In a bowl, add 125ml warm water and sugar. Stir and add dry yeast. Let it bloom for 5 minutes.

  4. Make a dough by adding the yeast water to the flour.

  5. Knead into soft dough. Add olive oil and knead again and keep it covered for 1 hour to double in size.

  6. After the dough has risen, punch the dough lightly and divide into 2 parts.

  7. With the help of a rolling pin, roll one part into a big tortilla shape.

  8. Spread half of the pesto on it and sprinkle half of the olives on it.

  9. Roll it like a log and cut into 4 pieces with a knife.

  10. Pick up each piece and lay it flat in the baking tray, leaving just a small gap between each roll.

  11. Once arranged, leave the rolls to swell a little for 10 minutes while you preheat your oven to 180 degrees.

  12. Bake at 180 degrees for 25 minutes.

  13. Once golden brown, remove from the oven and brush the rolls with milk and butter.

  14. Serve hot with the condiments of your choice.

The Veggie JournalComment