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Savoury Cheese Pesto Rolls
Dive into the world of homemade gourmet with our Sourdough Pesto Cheese Rolls recipe. This step-by-step guide is your ticket to creating the perfect blend of tangy, herby, and cheesy in one delightful roll. Made with our specially crafted sourdough, rich homemade pesto, and a generous helping of melted cheese, these rolls are not just food; they're a culinary experience. No sourdough starter? Don't worry, I'll tell you how to convert to using yeast, making this recipe accessible to all. Whether you're a seasoned baker or new to the game, our recipe promises a journey of flavours that will elevate your baking repertoire. Ready to bake magic into every bite? Let’s get started.
INGREDIENTS
- 130g active sourdough starter
- 250 g wholemeal strong bread flour.
- 250 g plain flour or strong bread flour
- 140g warm milk or water
- 2 M eggs
- 1 Tbsp sugar
- 50 g soft butter
- 8g fine sea salt
Filling
- 200- 250 g pesto
- 200 g grated cheese; cheddar, mozzarella, parmesan (your choice)
- Handful black pitted olives sliced.
- 8 sundried tomato chopped.
METHOD
- Place active sourdough starter in the mixing bowl, add milk, flour, eggs, sugar and salt on top and mix 5 sec / speed 5. Then Knead for 3 min. The dough should not be sticky.
- Transfer to a prepared bowl and cover with cling film, reusable shower cap.
- Bulk fermentation: place the bowl in a warm room and let it ferment. it should take about 4 hours. take the temperature of the dough if you can, it should stay right around 25C. After the 4 hours fermentation it can be placed in the fridge and proceed with the recipe the next day.
- Shaping: roll the dough into a rectangle approximate 40 by 25 cm. Spread the pesto all over the dough covering all the edges of the roll. Sprinkle the cheese on top, followed by the olives and sundried tomatoes. Roll up and pinch the together the seam. Cut the long log of cinnamon roll dough into 9 or 12 equal prices. Place the rolls together into a deep baking pan/tin. cover the pan with cling film and let it proof for about 2-3 hours.
- Baking: preheat the oven to 180C and bake the rolls for approximate 25 minutes.
NOT SOURDOUGH STARTER RECIPE - INSTANT YEAST
Don't have sourdough starter on hand? No problem! You can still enjoy our scrumptious Sourdough Pesto Cheese Rolls with a simple tweak. Here’s how to adapt the recipe using instant yeast:
- Swap Out the Sourdough Starter: Instead of the 125g of sourdough starter, use 7g of instant yeast. This little adjustment ensures your dough will still rise beautifully.
- Let It Rise: Once you've mixed your dough with the instant yeast, expect it to double in size in about 1-2 hours. This is your cue that it's ready for the next steps.
- Proceed with Filling and Shaping: Follow the original recipe steps for adding the pesto and cheese filling, then shape your rolls as instructed.
- Rest and Preheat: Give your shaped rolls about 30 minutes to rest. Meanwhile, preheat your oven to 180°C (356°F). This resting period is crucial for that final rise before baking.
- Bake to Perfection: Place your rolls in the preheated oven and bake for approximately 25 minutes. You’re looking for a golden-brown crust and a heavenly aroma that tells you they’re done.
By following these simple modifications, you’ll create rolls that are just as delightful and flavourful as the original sourdough version. Get ready to impress with these irresistible homemade rolls!
Enjoy it!
The Best Sourdough Cinnamon Rolls
Prepare to be amazed! After years of crafting cinnamon rolls, I've unlocked the secret to perfection - Sourdough Cinnamon Rolls. These delights are a revelation - soft, gooey, fluffy, and baked to absolute perfection.
I took my favourite cinnamon roll recipe and transformed it into a sourdough sensation. The result? Pure magic!
But the enchantment doesn't stop there. These rolls are crowned with my signature cinnamon roll icing while they're still warm from the oven. It's a match made in culinary heaven that you simply must experience.
Join me on this delectable journey and discover the divine taste of Sourdough Cinnamon Rolls. Your taste buds will thank you!
INGREDIENTS
- 150g active sourdough starter
- 450g all-purpose flour - plain flour.
- 140g warm milk
- 2 L eggs
- 50g sugar
- 60 g soft butter
- 3 g instant yeast
- 8g fine sea salt
Filling
- 100 g unsalted butter, melted
- 200 g brown sugar
- 4-5 tbsp cinnamon powder
Icing
- 250 g icing sugar
- 3 Tbsp melted butter
- 2 tsp vanilla extract
- 4 Tbsp milk or double cream.
METHOD
- Place active sourdough starter in the mixing bowl, add milk, flour, eggs, sugar, butter, yeast and salt on top and mix 5 sec / speed 5. Then Knead for 3 min. The dough should not be sticky.
- Transfer to a prepared bowl and cover with cling film, reusable shower cap.
- Bulk fermentation: place the bowl in a warm room and let it ferment. it should take about 4 hours. take the temperature of the dough if you can, it should stay right around 25C. After the 4 hours fermentation it can be placed in the fridge and proceed with the recipe the next day.
- Mix up the filling: in a small bowl mix the melted butter, brown sugar and cinnamon. mix together well and set aside.
- Shaping: roll the dough into a rectangle approximate 40 by 25 cm. Spread the Cinnamon filling all over the dough covering all the edges of the roll. Roll up the Cinnamon roll and pinch the together the seam. cut the long log of cinnamon roll dough into 9 or 12 equal prices. Place the rolls together into a deep baking pan/tin. cover the pan with cling film and let it proof for about 2-3 hours.
- Baking: preheat the oven to 180C and bake the rolls for approximate 22-25 minutes.
- Icing: combine all the ingredients in a large mixing bowl until smooth, set aside.
- Pour prepare icing over hot cinnamon rolls as soon as they come out of the oven. Enjoy!