Sun Dried Tomato & Basil Pesto Rolls:
Dough:
1/2 cup warm water (115 degrees F)
1/2 cup warm milk (115 degrees F)
1 egg (room temperature), slightly beaten
1/2 cup butter, melted
2 tablespoons white sugar
1 teaspoon salt
4-5 cups bread flour
1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
(If you're in a hurry, you can use frozen puff pastry dough instead of making the dough. You can find this in the freezer section of your local grocery store.)
Filling:1/2 cup basil pesto sauce (Buitoni Pesto with Basil)
1/2 cup sun dried tomato paste/spread
1/2 small jar of sun dried tomatoes, finely chopped
1/2 cup shredded Parmesan cheese
1/2 cup pine nuts, toasted and finely chopped (Lay out pine nuts on a baking sheet and bake for 10-15 minutes on 400 degrees or until lightly browned. Chop up and set aside)
Preheat your oven to 200 degrees.
Place water, milk, egg, melted butter, sugar, and salt in a K.A mixing bowl. Add 4 cups of flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). Place dough in a greased bowl and cover with a wet towel. Turn off your oven and place the bowl into the oven to allow the dough to rise until doubled in size, approximately 1 hour (in a warm area).
After an hour, remove the dough from the oven and preheat your oven to 375 degrees. Pour out the dough onto a lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with pesto and sun dried tomato past. Then sprinkle the chopped sun dried tomatoes, chopped pine nuts and shredded Parmesan cheese on top. Beginning with the long side, roll dough pinching the seam to seal. Cut into 12, 1/2 wide, slices and place them in a greased muffin tin (cut side up). Cover with a damp towel and allow to rise for 30 minutes. Preheat oven to 375 degrees F. Bake in preheated oven for 20 minutes or until golden brown. Remove from muffin cups and serve warm.
Dough:
1/2 cup warm water (115 degrees F)
1/2 cup warm milk (115 degrees F)
1 egg (room temperature), slightly beaten
1/2 cup butter, melted
2 tablespoons white sugar
1 teaspoon salt
4-5 cups bread flour
1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
(If you're in a hurry, you can use frozen puff pastry dough instead of making the dough. You can find this in the freezer section of your local grocery store.)
Filling:1/2 cup basil pesto sauce (Buitoni Pesto with Basil)
1/2 cup sun dried tomato paste/spread
1/2 small jar of sun dried tomatoes, finely chopped
1/2 cup shredded Parmesan cheese
1/2 cup pine nuts, toasted and finely chopped (Lay out pine nuts on a baking sheet and bake for 10-15 minutes on 400 degrees or until lightly browned. Chop up and set aside)
Preheat your oven to 200 degrees.
Place water, milk, egg, melted butter, sugar, and salt in a K.A mixing bowl. Add 4 cups of flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). Place dough in a greased bowl and cover with a wet towel. Turn off your oven and place the bowl into the oven to allow the dough to rise until doubled in size, approximately 1 hour (in a warm area).
After an hour, remove the dough from the oven and preheat your oven to 375 degrees. Pour out the dough onto a lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with pesto and sun dried tomato past. Then sprinkle the chopped sun dried tomatoes, chopped pine nuts and shredded Parmesan cheese on top. Beginning with the long side, roll dough pinching the seam to seal. Cut into 12, 1/2 wide, slices and place them in a greased muffin tin (cut side up). Cover with a damp towel and allow to rise for 30 minutes. Preheat oven to 375 degrees F. Bake in preheated oven for 20 minutes or until golden brown. Remove from muffin cups and serve warm.
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