Monday, November 14, 2011

Pesto Dinner Rolls

Pesto rolls...baked in a cast iron skillet...and served hot from the oven. What could be better? And if there are any rolls left when dinner is done...they make the best sandwich buns!

  • 2 1/2 - 3 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 Tablespoon instant yeast
  • 1 cup warm water
  • 1 Tablespoon oil
  • 4 Tablespoons pesto

  1. Mix 2 1/2 cups of flour with salt, sugar and yeast in a mixing bowl.
  2. Add oil and warm water to dry ingredients and mix.
  3. Stir in pesto. (Use store bought pesto...or make your own.)
  4. Continue to add flour as necessary to make a soft dough. 
  5. Knead until smooth and elastic.
  6. Allow to rise until doubled in bulk...about an hour.
  7. Divide dough into eight portions.
  8. Form eight rolls and position in a well-oiled cast iron pan. (Or make12 smaller rolls.)
  9. Cover with a clean towel and allow them to rise in a warm place for at least an hour...until doubled in size.
  10. Bake at 375°F for 20 minutes.
Note ~ Normally one would let the dough rise before forming buns to put on the in step 6. One day I was rushed for time...and put them on the pan right after mixing the dough. They turned out great.