Pesto Swirl Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">320ml warm water</li><li class="ingredients-single-item">30ml olive oil, plus extra for greasing</li><li class="ingredients-single-item">1 tbsp honey</li><li class="ingredients-single-item">For the pesto filling:</li><li class="ingredients-single-item">60g fresh basil leaves</li><li class="ingredients-single-item">40g pine nuts, lightly toasted</li><li class="ingredients-single-item">50g Parmesan cheese, freshly grated</li><li class="ingredients-single-item">2 garlic cloves, peeled</li><li class="ingredients-single-item">100ml extra virgin olive oil</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">30g grated mozzarella (for sprinkling)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large baking dish (approximately 23x33cm)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In the bowl of your stand mixer, combine the bread flour, yeast, and salt, keeping the salt and yeast on opposite sides of the bowl (salt can inhibit yeast activity if in direct contact). Make a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate jug, mix together the warm water (about 37°C - should feel just warm to your finger, not hot), olive oil, and honey until the honey dissolves. Pour this liquid mixture into the well of dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Using the dough hook attachment, mix on low speed for 2 minutes until the ingredients come together, then increase to medium speed and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If it feels too sticky, add 1 tablespoon of flour at a time; if too dry, add 1 tablespoon of water.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave to rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. This slow rise develops flavor and improves the texture of your rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare your pesto. In a food processor, combine the basil leaves, toasted pine nuts, Parmesan, garlic, and salt. Pulse several times to roughly chop. With the processor running, slowly drizzle in the olive oil until you have a smooth, vibrant green paste. Taste and adjust seasonings if needed, then set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled in size, gently punch it down to release the air bubbles. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 30x45cm. The dough should be about 1cm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a spatula or the back of a spoon, spread the pesto evenly over the dough surface, leaving a 2cm border along one long edge. Be generous but careful not to tear the dough. Sprinkle the grated mozzarella evenly over the pesto.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Starting from the long edge that has pesto spread all the way to the edge, carefully roll the dough into a tight log, pinching the final edge to seal it. The tighter you roll, the more defined your swirls will be.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 3-4cm thick. To use floss, slide it under the log, cross it at the top, and pull to make a clean cut without squashing the roll.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Lightly grease your baking dish with olive oil and arrange the rolls cut-side up, leaving a small gap between each one to allow for expansion. Cover with a clean kitchen towel and let them rise again for 30-45 minutes, until puffy and almost touching.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C. When the rolls have completed their second rise, brush the tops lightly with olive oil for a golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 18-20 minutes, until the rolls are golden brown and sound hollow when tapped on the bottom. If they're browning too quickly, cover loosely with foil for the remaining baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack. These rolls are best enjoyed warm, when the cheese is still slightly melty and the aromas of basil and garlic are at their peak. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 1 month. To reheat, warm in a 160°C oven for 5-7 minutes.</li></ol>