19 October 2011

Eat: Pesto Cheese Rolls

Savory rolls

I saw some delicious looking savory rolls at the market and decided to try my own version. The dough is half of a batch of Tassajara bread made with 50/50 whole wheat and white flour and no milk (powdered or otherwise). Rolled out the dough, filled, and then rolled and sliced like cinnamon rolls. The filling is pesto, aged cheese (belegen), and walnuts. The result is delicious. One playgroup later, there were only three rolls left for a late night, poorly lit picture.

Lonely rolls

The other half of the dough became a cinnamon sugar loaf. The Tassajara bread recipe is excellent. It's the most consistently successful of all the bread I've tried over the past year or so. The trick is the sponge method, don't even think about skipping it. Yeast, sweetener, all the liquid, and half the flour beaten 100 times before anything else happens. Using the same method also dramatically improved my pizza crust. I'm thinking these rolls might go into a weekly rotation. A batch a week would make a great option for a quick lunch or snack. Any filling suggestions?

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