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