Cue Up The Episode!

1. Make sure to listen to Danielle on The Storied Recipe Podcast, Making Bread The French Way while you make her Pesto Rolls recipe!

Dough

1. If you have a bread thermometer, check the temperature of the water before mixing it with the yeast. This water should be around 20°C (68°F), and it will feel cooler than you would imagine. (*See Note 1)
2. Weigh the flour out into the bowl of your stand mixer (or a large bowl if you are making it by hand). Add the salt and yeast keeping them well apart from each other.
3. Add the oil and water.

Stand Mixer

1. Mix on the lowest speed for 3 minutes, then increase to medium speed for a further 3 minutes. The dough should detach itself from the sides of the bowl. It will be smooth and elastic. It should be between 24 and 26°C (75 to 78°F)

By Hand

1. If mixing by hand, rub in the yeast then use a dough scraper to mix all the ingredients together and knead until smooth (about 10 minutes).
2. Cover the bowl and set aside for one hour, room temperature is fine. After an hour, if you are not ready to make the rolls, cover the dough and put it in the fridge. You can leave it there 8-12 hours.

Pesto

1. Lightly toast your nuts and set aside to cool.
2. Roughly chop the nuts, herbs, and garlic, grate the parmesan, and add into the food processor bowl. Add approximately half of the oil and pulse until smooth (you can also do this by hand). It will be very thick. Add more oil until it becomes a spreading consistency. Set aside.

Assembly

1. Set your oven to 200°C / 400°F / Gas 6.
2. After an hour, your dough will have risen and when prodded will be soft and should bounce back without any noticeable marks. If you’ve put it in the fridge, you can roll it out cold.
3. Roll the dough out to about 3 mm (1/4 inch) thick into a long rectangle. You will be rolling up the long edge. You’ll use this method for all the different options you can make.
4. Spread the pesto all over the dough.
5. Roll the dough up tightly into a long sausage. Place in the fridge for at least 1/2 hour. This will ensure both the filling and dough are the same temperature and will be easier to cut.
6. With a sharp knife or dough scraper, cut slices that weigh 80 gr. You want them all to be the same weight. Set aside until you have cut the dough into equal pieces.

Tear and Share in a Tin

1. Place five slices of dough cut side up on the bottom of the loaf tin. Place four more buns on the top row avoiding placing them exactly on top. When proved, the rolls will merge into each other.

Spiral Pull-Apart Rolls

1. Place the rolls in a shallow, circular dish a finger width apart in a circle. The rolls will merge as they prove and bake.

For All Options

1. Brush the dough with beaten egg and leave for 45 minutes before baking. You’ll note how they have expanded.
2. Brush the dough a second time with the beaten egg before placing in the oven.
3. Bake for approximately 20 minutes until golden. Check after 15 minutes. If it is browning quickly, place a piece of baking parchment on top.
4. Gently remove the bread from the tray when cooled a little and place on a serving platter. These are best served just warm.