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Below are the ingridients that are needed to serve a remarkably good Pesto-cheese rolls:
- Take 350 g of strong white flour.
- Take 50 ml of olive oil.
- Take 1 of egg.
- Use 1-2 of large tbsp sour cream or cream freiche.
- You need 20 g of fresh yeast or 10g dried yeast.
- Provide 1 tsp of salt.
- You need 100 ml of tepid milk.
- Provide 2 tsp of sugar.
- Use of Stuffing.
- Use of Pesto.
- You need of Grated cheese.
- Get of Melted butter.
Ready with the ingridients? Here are the procedures on preparing Pesto-cheese rolls:
- Whisk together the tepid milk sugar and yeast. Leave on side for a few minutes..
- In a bowl mix together flour, olive oil, salt and 1 tbsp of cream freiche or sour cream. (The 2nd tbsp only needed if the dough seems to be hard) Now add the yeast milk and knead the dough for about 10 minutes, for about 5 minutes if you are using kitchenaid. You should have a nice light and semi sticky dough..
- In a large bowl let it rise in a warm place for about 50min to an hour but until it’s at least double a size..
- Cut the dough into two..
- Roll them out one by one to a rectangular shape about 0.5 inch thick. Spread lightly some melted butter over the flat dough. Spread the pesto evenly and sprinkle grated cheese over it..
- Roll them up from the longer side and cut them to triangle shapes. Put them on a baking tray leaving about an inch between them. (I used 2 trays but only put one tray at the time into the oven).
- Egg wash the top and leave them to rest for about 20 minutes before baking them for 20 minutes on 200 Celsius degree on bottom and top setting. (No fan setting if possible).
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