Braided green pesto rolls

Ingredients

• 250 g of flour
• 0.5 tsp salt
• 5 g fresh yeast
• 1 tbsp Parmesan
• 7 g olive oil
• 160 ml water
• 4 tbsp green pesto
• olive oil

Materials

• Rolling pin
• Dough mixer

Preparation

• Put the flour and salt in the stand mixer. Make a well and place the crumbled yeast in it (be careful not to let it touch the salt). Add the Parmesan, olive oil, and water, and knead for about 5 minutes.
• Form a ball and let the dough rest for one hour at room temperature.
  
• Divide the dough into two pieces. Roll out the dough on a floured surface and spread pesto over the entire surface.
• Roll the rolled-out dough into a log, then stretch it to make it longer. Cut it in half lengthwise.
  
• Twist the two strands formed along their entire length.
• Roll the twisted dough into a spiral and transfer it to a baking sheet lined with parchment paper.
  
• Let the two breads rest at room temperature for 30 minutes. Brush olive oil on top of the breads and bake for 30 minutes at 350°F (180°C).
• It's ready!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe