BASIL PESTO ROLLS
An easy savory muffin served with cold meats and deviled eggs on a hot sunny day.
- 500 g (890 ml) cake flour
- 50 g (60 ml) castor sugar
- 1 x 10 g instant yeast
- 10 g salt
- 6 eggs
- 250 g unsalted butter, cut into cubes
- 160 ml basil pesto
- 3 wheels feta cheese
- 1 egg lightly beaten
Put the flour, sugar, yeast, salt and eggs in an electric mixer’s bowl.
Use the K-mixing attachment and mix about 8 minutes on medium speed until a stiff dough is formed.
Add the butter little by little until everything is well mixed.
The dough will have a smooth texture.
Place the dough in an oiled bowl. Cover with cling film and let it rest overnight in the fridge.
Pre-heat the oven to 180ºC.
Place the dough onto a flour-dusted surface and divide into 80 gram balls.
Roll each ball into a sausage about 20 cm lengthwise end flatten them slightly.
Spread each sausage with the pesto and crumb feta on top.
Roll the dough into a spiral.
Place into a non-stick muffin pan (16 hole).
Let it proof in a warm place ‘till double in volume, about 30 – 40 minutes.
Brush the dough spirals with the beaten egg.
Bake for 20 – 25 minutes in the pre heated oven or until golden brown.
Enjoy while the rolls are still slightly warm.
Recipe and photo: Amanda Conradie
