Ancient grain rolls with pesto
275 ml water (lukewarm)
8 g salt
7 g Dried yeast / 14 g Fresh yeast
20 g Pesto
Food processor (optional)
Baking spray / baking paper
Recipe (traditional oven)
Determine the size of the rolls required.
Weigh all ingredients and make sure that the yeast does not come into direct contact with the salt before adding the water.
Knead all ingredients with lukewarm water into a smooth dough.
If the dough seems too dry during mixing, add a little extra water.
Knead it for 10 minutes with a food processor to a smooth dough or 20 minutes by hand.
Cover the dough with a damp tea towel and let it rest at room temperature for 15 minutes.
Divide the dough into 50 gram pieces.
Then bring the dough into the desired shape (rolls or balls).
Moisten the dough with a brush and water.
Roll the dough in the flour and place it on the baking tray.
Spray the baking tray with baking spray or line it with parchment paper.
Place the prepared dough pieces on the baking tray with enough space between them.
Cover the dough with a tea towel and let it rise at room temperature for 40 minutes.
Preheat the oven to 220 degrees.
Slightly cut the dough with a paring knife in a desired pattern.
Place the baking tray in the middle of the preheated oven and bake at 220 ° C for 10 to 12 minutes until done.
Let the rolls cool on a wire rack.