Sundried Tomato Pesto Bread Rolls
Edit Food Collective
Makes 10 rolls
Prep time - 50 mins | Baking time - 10–12 mins | Total time - 1 hr
Ingredients
Refined flour – 250g
Fresh yeast – 10g
Sugar – 10g
Salt – 5g
edit* Sundried Tomato Pesto – 20g
Water – 120ml
Make it Yours
Sift the flour. Dissolve the yeast and sugar in a little of the water, add it to the flour and knead into a soft dough with the rest of the water.
Work in the edit* Sundried Tomato Pesto and salt without over-kneading. Rest the dough for 20 mins until doubled in size.
Divide into 10 portions and shape into rounds. Rest for another 10 mins, then bake in a greased, floured pan at 230°C for 10 mins. Serve hot.
Sale
Sale
