Welcome to The Storied Recipe! I host a unique podcast where every guest gives me a recipe that’s significant to their culture, life, and memories. I make, photograph, and share the recipe with you. I invite you to listen to Danielle's story as you make her Pesto Rolls.
This Pesto Roll recipe was shared with us by my podcast guest, Danielle Ellis, a Read Bread Campaign Ambassador, Judge of the World Bread Awards, and private bread making teacher. So the first thing I can safely say is the recipe for these pesto rolls is *excellent*, informed by science and experience.
Personally, these pesto rolls hit all the right spots for me. The zip of fresh herbs, the saltiness of the Parmesan, and the richness of the oil permeated the perfectly soft dough and made for a rich and flavorful roll.
My family also loved the pesto rolls this tray vanished rapidly!
One word of warning, however. When Danielle shared this recipe on her blog, Severn Bites, she gives the option of layering the dough in a bread pan, where it will merge together and have a lovely swirled effect when cut. IF you, like some members of my family, have an intense sweet tooth and are used to buns of this shape being loaded with gooey sugar and cinnamon... you may be a little throw by this shape. In that case, I'd suggest just following her directions for baking this in a bread pan.
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