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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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An easy-to-make spinach-basil pesto gives delectable flavor to these rolls. Ingredients:
1 package (1/4 ounce) active dry yeast |
3 tablespoons warm water (110° to 115°) |
1/2 cup warm 2% milk (110° to 115°) |
2 tablespoons butter, softened |
1 egg |
1 tablespoon sugar |
3/4 teaspoon salt |
2-1/4 to 2-3/4 cups king arthur unbleached all-purpose flour |
pesto: |
1 cup fresh baby spinach |
1 cup fresh basil leaves |
2 garlic cloves |
1/4 cup walnut halves, toasted |
1/4 cup grated parmesan cheese |
1/8 teaspoon pepper |
1/4 cup olive oil |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, place the spinach, basil, garlic, walnuts, cheese and pepper in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.
4. Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. Spread pesto to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.
5. Place rolls cut side up in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 40 minutes.
6. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
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